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Chef Kenzie's Dairy Free Coconut Cashew "Cream" Dessert

Dairy-Free Coconut Cashew "Cream" Dessert

Kenzie Osborne
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 8 Servings

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.

Nutrition

Fat: 16g
Carbohydrates: 14g
Protein: 3g
Calories: 200
Keyword Dairy-Free