Cocoa Chestnut Cream

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.