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Cashew chocolate spread with coconut notes

updated

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Ingredients for 1 servings:

  • 150 g cashew nuts, soaked
  • 1 tbsp cocoa powder
  • 1 tbsp coconut oil
  • 1 tbsp xylitol (sugar substitute)
  • n. B. water

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Soak the cashews in water for at least one hour. Then rinse thoroughly about twice until the water runs clear. Place the nuts in a blender with cocoa, coconut oil, and Xucker and blend until smooth. Add about 50 ml of water as needed to achieve a creamy consistency. If you like, you can also add coconut flakes. I store the spread in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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