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1 cup raw cashews, soaked until soft
1 cup almond milk
1 cup water
1 cup Irish whiskey
1/2 cup maple syrup
2 fl oz coffee
1 tsp vanilla extract
2 tsp cocoa powder, Dutch-processed
1/4 tsp salt
Soak your raw cashews in water for around 8 hours, or overnight. You can also do a quick soak by using boiling water and soaking them for about an hour. The cashews should be soft to a squeeze.
Start by blending the raw soaked cashews with the 1 cup of water and salt until totally smooth and silky to create a cashew cream. Don’t be afraid to let your blender run until the mixture starts to warm, a longer blend will help the end product be totally smooth.
Then add all remaining ingredients and blend again until everything is totally combined.
Chill and keep stored in the fridge. As it doesn’t contain emulsifiers, if separation occurs after chilling, just give it a shake.
Where do the almonds come in?
For making the almond milk used in this recipe. While you can use store bought almond milk, it just isn’t as tasty as home made.
Delicious! I must admit that I used the cashews, vanilla and maple syrup as a base. I substituted oatmilk, some vodka with the whiskey, a touch of Mint Kaluha and a pinch of cinnamon. Giving some, but not all, of it away 🙂
Next the Almond Flour Shortbread!
We’re going to have to try some of your twists on this recipe, it sounds delicious! Thanks for sharing.
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