Euphoric Coconut Cashew Milkshake

Allergens

Nuts (Cashews), Soy (if using soy milk instead of coconut milk)

Ingredients

• 1 1/2 cups raw cashews, soaked overnight
• 1 cup full
• fat coconut milk
• 1/4 cup vegan dark chocolate, melted
• 1/2 tsp pure vanilla extract
• 3 tbsp agave syrup or maple syrup
• Pinch of sea salt
• 1/2 cup ice cubes
• Chocolate shavings and fresh berries for garnish

Instructions

1. Drain the soaked cashews and blend them with coconut milk, vanilla extract, agave syrup or maple syrup, and a pinch of sea salt in a high speed blender until smooth and creamy.
2. Add the melted vegan dark chocolate into the blender and pulse until evenly combined.
3. Pour the mixture into glasses filled with ice cubes, leaving some space at the top for the milkshake to expand.
4. Garnish with chocolate shavings and fresh berries before serving.

Chef’s Insight

The key to this dish is blending the cashews until they become ultra-creamy and silky smooth.

Notes

This recipe is perfect for a summer party or an elegant dessert cocktail at a dinner gathering.