We do not delight in a deluge of desserts in our home.
Our indulgences are apparent in other ways.

I suppose it’s simply because we’re just naturally sweet that we have no need to satisfy a sweet tooth.

…or not.

Who knows?

What we do know, however, is that this little sweetie treat is darn good!

Sweet cream. Yes.
Chocolate goodness. Of course.
Chestnut wonder. You betcha!

Let’s phrase this another way.
Sweet cashew cream? Well, we all know this is truly delicious.
Coconut oil? For depth and more.
Vanilla salt? But, of course.
Unsweetened cocoa? For decadence and awe.
Chestnuts? For the smokey wonderness.


Cocoa Chestnut Cream

1 cup cashews, soaked for 2-3 hours in 2 cups of hot water
1/4 cup date syrup**
1 Tbs. coconut oil, melted
1/4 tsp. vanilla salt
1 Tbs. unsweetened cocoa powder
3 roasted chestnuts, thinly sliced


Drain the soaked cashews and combine with date paste and melted coconut oil in a high speed blender. Whir until smooth, adding a teeny tiny bit of extra water, if necessary. Stir in vanilla salt and cocoa powder.

Serve with sliced chestnuts.

It’s truly amazing. Really. Truly. Amazing.


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