Starting up my vegan journey I was craving rich and filling foods. Many raw vegan desserts come with a lot of various nuts in the recipe.
One of my all-times favorite nut is cashew. I love how creamy the texture is of this nice cream and works as a perfect base with almost any flavor!
INGREDIENTS (makes 5 servings):
2 cups of raw cashews
1 tbsp coconut oil
Pinch of sea salt
1 can of full fat coconut milk
4 tablespoons of syrup of your liking (maple, date or raw coconut nectar)
1/3 cup of frozen of fresh cherries (or any other fruit or berries)
Process:
Blend in high speed blender (like Vitamix) cashews until smooth and creamy butter texture. Add salt while blending and coconut oil at the very end of blending.
Transfer all coconut milk into the mixture with syrup and blend until smooth. Periodically scrape down the sides of the blender to make sure no chunks are left unblended.
Pour into a freezer friendly container. If you don’t have one, metal or ceramic baking tray will do the job! Set aside.
Pour cherries into the blender or processor and pulse for “finely chopped” result. Mix in cherries into the cashew mixture.
Place into a freezer and freeze for about 3-4 hours and enjoy!