Raw Chocolate Cashew Spread
As some of you may have gathered by now, I’m in thrall to my Froothie high speed blender. It gets used virtually every day and makes a wonderful job of finely blending the most unlikely of ingredients and making them silky smooth. Have a look at my nettle smoothie if you don’t believe me.
Just before I acquired my blender, I made my first ever chocolate cashew nut spread. I was delighted with it, but I suspected the Optimum 9200 could do an even better job. This time around, I wanted to try a completely raw version; in the previous one I had roasted the cashews. Nuts and seeds have some sort of enzyme inhibitor that prevent them germinating too early and stop us digesting them properly. Soaking before eating tricks the nuts into thinking it is time to germinate, thus realising the inhibitors into the water which is then thrown away. So a good overnight soaking of the cashew nuts was required. I also added a vanilla pod and dates to the mix.
The nuts made for a rather stiff mixture and I had to use the tamper tool to push the mass down a few times. It was also a bit of an art getting the mixture out of the jug. In fact I was unable to extract it all and not being one to abide waste, I ended up “rinsing” the jug out with kefir and making an impromptu and quite delicious smoothie – win win.
The result was a silky smooth chocolate nut spread that tasted even better than the first one. I had been slightly worried about ending up with bits of strongly vanilla pod, but I needn’t have worried, there was no obvious sign of it, other than the flavour. The dates gave a slight fruity note – an added bonus. We ended up eating most of it straight from the jar, but as well as a delicious spread, it would work well as a cake filler and also as an alternative dairy free cheesecake – now on my list.
If you fancy buying one of these fabulous beasts, please do so using this link Optimum 9200. As a Froothie Ambassador, I will gain a commission, but it won’t cost you any more.
- 150 g cashew nuts
- 4 Medjool dates
- 1/2 vanilla pod
- 1 good tbsp coconut oil
- 3 tbsp coconut nectar (or sweetener of choice)
- 2 tbsp raw cacao powder
- pinch of rock salt (I used Himalayan pink)
- 3 tbsp water - more may be needed
- Soak the cashew nuts in water overnight. Drain and rinse thoroughly.
- Throw everything into a high speed blender and blitz until silky smooth.
- Scrape down the sides as needed and add more water if the mixture is too thick.
- Scrape into a jar and keep in the fridge until needed.
Nuts require overnight soaking.
A high speed blender will give a much smoother result.
Can be used as a cake or biscuit filling as well as an alternative cheesecake.
Keeps in the fridge for a good week or so.
Raw Chocolate Truffles from Chocolate Log Blog
Raw Cacao and Kefir Smoothie from Tin and Thyme
Raw Chilli Coconut Chocolate from Planet Veggie
Ultimate Chocolate Green Smoothie from Tinned Tomatoes