to make - chill espresso chocolate
CHILL ESPRESSO CHOCOLATE
recipe inspired by @mynewroots
recipe type: to snack, to dessert
cuisine: glutenfree, dairy-free, plant-based, vegan
What you need:
1 ½ cups / 200g cashews, soaked for at least 4 hours *
¾ cup / 175 ml pure maple syrup
½ cup / 125 ml coconut oil
1/3 cup / 30g cocoa powder (I used raw cacao powder)
1/3 cup / 75 ml dark chocolate chips, melted (I used chopped dark chocolate)
2 tsp. pure vanilla extract (I used seeds of ½ vanilla bean)
½ tsp. fine-grain sea salt
½ tsp. espresso powder (optional)
shaved dark chocolate, for garnish (optional)
coconut flakes, for garnish (optional)
What to do:
Drain and rinse the cashews.
In a high-speed blender, combine the soaked cashews, maple syrup, oil, cocoa powder, melted chocolate, vanilla, salt, and espresso powder (if using) and blend on high until the filling is completely smooth. * ( see note)
It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of almond milk (or a bit more) to help it along.
Pour the espresso-chocolate mix into a mould, or lined container smoothing out the top evenly.
Garnish with shaved chocolate and/or toasted coconut flakes, if desired.
Place the mould on an even surface in the freezer, uncovered.
Let it freeze until solid (about 2 hours).
Remove rom the freezer and let it sit on the counter for 10 minutes before slicing. into bars or squares.
Eat immediately or wrap slices individually in parchment paper and store them in an airtight container in the freezer for 1 to 1½ weeks.
I made this without the cashew milk and it was deeeelicious as well! So don’t hesitate to drop the ingredient!!