Aromatic Spanish Coconut Delight

Allergens

Nuts

Ingredients

• 1. 1 cup raw cashews, soaked overnight 2. 1/2 cup coconut cream 3. 1/4 cup maple syrup 4. 1/4 cup unsweetened cocoa powder 5. 1 tsp vanilla extract 6. 1/4 tsp sea salt 7. 1/2 cup shredded coconut, toasted 8. 1/3 cup almond flour 9. 1 tbsp coconut oil, melted 10. 1/4 cup almond milk 11. Fresh berries for garnish

Instructions

1. Drain the soaked cashews and blend them with coconut cream, maple syrup, cocoa powder, vanilla extract, and sea salt until smooth.
2. In a separate bowl, combine toasted shredded coconut and almond flour. Gradually add the blended mixture, stirring constantly.
3. Add melted coconut oil and almond milk, mixing well until a thick batter forms.
4. Line a baking tray with parchment paper. Spoon the batter onto the tray, shaping into 4 individual snacks.
5. Refrigerate for 2 hours or until firm. Garnish with fresh berries before serving.

Chef’s Insight

Allow the flavors to meld together by preparing these snacks a day ahead of time.

Notes

This dessert is gluten-free and refined sugar-free.