It wasn’t until I purchased a really high powered blender that I discovered the amazing-ness that is cashew cream. The key is to soak for as long as possible, overnight is ideal, and that way you ensure ultimate creaminess!
Banana goes so well in this recipe, but of course you could substitute some delicious fresh berries, or leave the fruit out altogether! This is a great idea for brunch or breakfast if your feeling fancy, or as a dessert which your guests wont know is so healthy!
Feel free to add extra maple or rice malt syrup, taste as you go as it may not be sweet enough for you. I made a simple chocolate granola to serve with the parfait, try my choc hazelnut granola here.
Mocha Cashew Cream Parfait
- 4 tbsp chia seeds
- 1 tsp vanilla extract
- 3-4 tbsp maple syrup or rice malt syrup
- 1/2 cup almond milk
- 1 1/2 cups raw cashews soaked overnight
- 1/2 cup cacao powder
- 1/4 + 2 tbsp almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp instant coffee powder
- chocolate granola, hemp hearts and banana to serve
- In a small bowl combine the chia seeds, vanilla, maple syrup and almond milk stirring to combine, set aside to thicken for 10 minutes
- Place the soaked cashews, cacao powder, almond milk, maple syrup, vanilla and coffee in a high powered blender and blend until smooth and creamy. Add small amounts of extra almond milk to help it along if needed
- Layer the chia pudding and cashew cream into 4 glasses and top with banana, granola and hemp hearts
- Either serve straight away or place into the fridge for 20 minutes to chill
