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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


1 cup raw cashews

¼ cup agave nectar

¼ cup water

cinnamon if desired


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


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


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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