Post By Jo @ Including Cake
Is it....dessert time?
A smooth and silky base of cashew cream whipped up with cocoa powder and banana to create a thick, rich custard. Surprisingly the banana flavour was still quite subtle (in my opinion) and the rich chocolateyness really took centre stage. I added some extra chunks of chopped banana, a sprinkling of coconut chips and a dusting of nutmeg to top it all off.
This dessert can be made with regular cashews ground down and blended but the super smoothness is achieved so much more easily and with less effort with cashew butter.
It was deliciously simple but oh so deliciously good!
Recipe: Coco-nana cashew custard
Makes 4 small bowlfuls
- 250g cashew paste
- 200-250g water for blending (depending on preferred thickness)
- 1 tsp real vanilla powder
2 very ripe bananas
¼ cup cocoa powder
- 2 tsp coconut sugar (if needed)
- Add extra banana slices and toppings if desired
Blend all ingredients together (in a good blender) for approx. 1 minute until smooth.
Serve hot or cold with toppings as desired.
Note: to make an even thicker cold custard add 2 tbs of coconut butter