When life doesn’t deliver a box of chocolates each day (most days it does – but on those days when you’re still holding out for something sweet), cashew cream most definitely foots the bill.
The creamy consistency of rich and delicious cashews combined with the caramelly sweet goodness of dates, and of course a little hazelnut crumble for crunch will most certainly leave you asking for more…and more…and even more.
Cashew Cream Custard and Caramel Crumble
2 cups cashews, soaked in hot water (of course it is only initially hot), 2-3 hours
6 large medjool dates, soaked (reserve soaking liquid and be sure the dates are pitted)
1/2 tsp. vanilla extract
1 cup toasted hazelnuts (raw is okay – if you follow a raw foods diet – but toasting will bring out the flavor and allow you to easily remove the skin – after toasting, rub the warm nuts in a dishtowel and the skins will easily fall off)
1 tsp. mesquite powder
1 tsp. lucuma powder
1 tsp. vanilla salt
Fresh raspberries, for garnish
Drain and rinse the soaked cashews. Combine in a high speed blender with the dates, and a touch of the soaking liquid, as well as the vanilla. Puree and whir until ultra smooth. Add additional liquid, if need be. However, do not go overboard with the extra liquid. The cashew cream needs to be thick and custardy.
In a large food processor bowl, combine the hazelnuts, mesquite powder, lucuma, an vanilla salt. Pulse until crumbly.
To serve, line the bottom of the serving selection with a scoop of the crumble. Spoon generous amounts of cream on top. Then, sprinkle with additional caramel crumble and garnish with fresh raspberries.