Cocoa Cashew Coconut Chia Cream (Print Version)

Rich cocoa cashew cream with coconut and chia seeds. A luscious plant-based treat that's naturally sweetened and dairy-free.

# List of Ingredients:

→ Base

01 - 1 cup raw cashews, soaked in water for 2 hours, then drained
02 - 1 cup canned full-fat coconut milk
03 - 2 tablespoons pure maple syrup (or agave syrup)
04 - 1 teaspoon pure vanilla extract

→ Chocolate & Chia

05 - 3 tablespoons unsweetened cocoa powder
06 - 3 tablespoons chia seeds

→ Garnish (optional)

07 - 2 tablespoons unsweetened shredded coconut
08 - Fresh berries or cacao nibs

# Step-by-step Instructions:

01 - Combine the soaked and drained cashews, coconut milk, maple syrup, and vanilla extract in a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
02 - Add the cocoa powder to the blender and blend again until fully incorporated and the mixture is uniformly chocolate-colored.
03 - Transfer the blended mixture to a medium mixing bowl. Stir in the chia seeds until evenly distributed throughout.
04 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the cream thickens to a pudding-like consistency.
05 - Remove from the refrigerator and stir the cream once more to redistribute the chia seeds. Spoon into individual serving bowls or glasses.
06 - Top with shredded coconut and fresh berries or cacao nibs if desired. Serve chilled.

# Expert Advice:

01 -
  • It tastes like a chocolate mousse you spent hours on but the blender does nearly all the work in under ten minutes.
  • Chia seeds give it body and a lovely slight pop of texture without any cooking or gelling tricks required.
02 -
  • Under soaked cashews will leave gritty bits no matter how long you blend, so give them the full two hours or even overnight in the fridge.
  • Stir the chia seeds in by hand because the blender will shred them and you lose that pleasant poppy texture that makes this dessert interesting.
03 -
  • For a lighter fluffier finish, fold in two or three tablespoons of whipped coconut cream right before serving and it becomes almost ethereal.
  • Layer this cream with sliced mango or pineapple in a glass for a tropical parfait that looks like it came from a juice bar.

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