Raw Cashew Cream Custard & Caramel Crumble

Cashew Cream Custard & 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.