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Dairy-Free Coconut Cashew "Cream" Dessert
Equipment
- Food processor or high-power blender
Ingredients
- 1 tbsp coconut oil
- 4 ounces dark chocolate (70% or greater)
- ½ tsp vanilla extract
- 1/2 cup cashews, soaked
- 2 cups coconut yogurt, plain, unsweetened
- 4 tbsp cashews, chopped
Optional Add-ons
- ½ tsp cinnamon
- 2 dates, pitted, soaked and blended with the cashews and coconut yogurt (phase 2)
- ½ tsp honey or maple syrup (phase 2)
Instructions
- Put coconut oil, dark chocolate and vanilla extract in a bowl. Melt in the microwave in 30-second increments or in a double boiler on the stovetop.
- Place soaked cashews and coconut yogurt in a blender or food processor. Pour the melted coconut oil, dark chocolate, and vanilla extract into the blender or food processor. Blend until smooth.
- Mix in cinnamon, puréed dates (phase 2), honey or maple syrup (phase 2), or other flavorings of choice.
- Serve 1/4 cup per portion topped with 1/2 tablespoon chopped cashews.
Notes
Variation: Instead of melting the chocolate, chop it and use as a topping along with the chopped cashews (as photographed).
Tip: Serve with a higher-protein, lower-fat main meal.