Meatless Monday Dessert: Raw Chocolate with Cashew Cream

Here’s another Meatless Monday recipe to tantalize your taste buds and get you preparing this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.  Enjoy.

Raw Cashew Cream

Ingredients:

1 cup raw cashews

¼ cup agave nectar

¼ cup water

cinnamon if desired

Method:

Process cashew nuts in food processor

Add agave while still processing

Slowly add the water until as thick or runny as you like

Add cinnamon if desired

Makes approximately 1 cup of cashew cream

Serve with fruit salad, cake, fudge or on top of chocolate (see pic above)

The cashew cream can be kept in the fridge for a few days

The cashew cream can be frozen for a few months

If frozen blend after defrosting and before using

This is a versatile cream that can be added to any sweet dish

If you would like to add to a savory dish, don’t add the agave

Raw Chocolate

Ingredients:

200 gr coconut oil, melted

½ cup almond meal

½ cup hazelnut meal

½ cup raw dessicated coconut

½ cup raw carob powder, sifted

1 tablespoon raw cacao powder

Method:

Combine the mix all ingredients together in food processor

Or combine using spatula in a bowl

Make sure all ingredients are mixed thoroughly

Spoon mixture into chocolate moulds, or small patty cake wrappers (see pic below)

Freeze to set

Makes approximately 15-20 chocolates

Remove the wrappers before serving

Serve with cashew cream (see recipe above) and sprinkled with raw cacao powder

Watch the how-to videos for cashew cream & chocolate.

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