- Serves: 10
- Prep Time: 10 minutes plus 3.5 hours setting time
- Effort: easy
- 125 g cashew nuts
- 100 ml fresh percolated coffee
- 80 g cocoa powder
- 140 ml agave syrup, use honey if you can't get agave
- 250 ml coconut milk
1. Blend all ingredients in a high-powered blender until the cashew cream is smooth and silky.
2. Spoon into beautiful glasses and place in freezer. These tasty desserts are best served semi-frozen with roasted hazelnuts sprinkled on top.
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