I’ve adapted this recipe from the Spunky Coconut, and I’ve used it in so many different ways, and of course it’s delicious to eat as is! I usually freeze it into ice-cube trays and then blend it with frozen bananas to make delicious chocolate nice cream. Or blend a couple of ice cubes with some cold coffee to make a delicious mocha frappe. I also love making chocolate mouse cake topped with chocolate ganache, or as a filling for a raw chocolate tart.
For a more chocolaty flavor increase the amount of cocoa powder. You can also make it thicker or lighter by reducing or increasing the amount of milk you use.
Soak cashews in filtered water for 3 hours or overnight.
Drain cashews and rinse before placing in the blender with the coconut oil. Blend for 30secs. Add 1/2 cup of the coconut milk, honey, 2 tablespoons cocoa powder and vanilla and blend until smooth. If the mix is thicker than you like, add more coconut milk. Also if you like it more chocolatey add another tablespoon of cocoa powder. If you prefer it sweeter, add more honey.
Use straight away or divide the mix into ice cube trays and store in the freezer.