Preparation Time: 4 hours 30 minutes
Cook Time: 0 minutes
Serves: 9 servings
What's Needed For The Cashew Cream?
1 cup raw cashews (soaked for 4 hours)
½ cup melted coconut oil
½ cup filtered water
1/4 cup agave nectar
1 tsp vanilla bean powder
A dash Himalayan salt
What's Needed For The Chocolate Base?
1 cup raw cacao powder
1 cup melted raw cacao butter
1/3 cup agave nectar
1 tbsp vanilla bean powder
Directions
1. Add raw cacao butter into a bowl.
2. Transfer cacao butter bowl into a double boiler and melt over medium heat low heat.
3. In another mixing bowl, combine melted cacao butter, vanilla bean powder, sweetener and cacao powder together.
4. Whisk until combined and smooth.
5. Pour mixture carefully into a silicone cupcake mold, about half way filled.
6. Transfer mold into the refrigerator for 30 minutes to solidify.
7. After soaking, rinse cashews properly and transfer into an electric blender with the other cashew cream ingredients.
8. Blend until well combined and a smooth consistency is reached.
9. Take silicone mold out of the refrigerator.
10. Pour cashew cream over the solidifying chocolate Base in the silicone mold.
11. Return the silicone mold into the refrigerator for 4 hours or over the night.\
12. Take out the mold from the refrigerator 30 minutes before you serve.
13. Keep refrigerated for up to 5 days.