My daughter, like most children (or adults) loves Nutella. I used to think, “Oh yes, let her eat it, it’s hazelnuts with chocolate.” Until the day that I turn the jar over and read the label. Not so healthy at all. I have been seeing some recipes of home-made nutella and am totally inspired to try it out.
From Miyoko Schinner’s Artisan Vegan Cheese book, I learned that with cashew nut, we can make a gloriously silky cream cheese. And I did…so good it was. So I figured I can also make a gloriously silky chocolate cream if I add some chocolate in it. Then I saw this on Pinterest. That was a sign. The result is astonishing – easy and so good. This cream is almost pure cashew, with a bit of water, and 75% dark chocolate. And it takes only 3 minutes to make. Now I feel comfortable about giving my daughter a chocolate spread in the morning, she can even eat it straight with a spoon if she wishes. Because I know she is eating a nutritious treat, (she gets really excited!) You can even pipe it on cupcakes or on tarts as a last minute dessert as the consistent is quite firm. I even made a chocolate “coffee creamer” with the last bit in the blender. I am quite frugal that way. I tried it on apple slices and it is really really good.
3 Minutes Cashewtella
300g/ 2 cups of raw cashew (soaked for 2-4 hours, or 30 minutes if you have a high speed blender
Maple syrup to taste
75g of 75% or more dark chocolate (melted with a tiny bit of water on the stove)
1/3 cup of cacao powder (optional to add more of a punch of chocolate)
2.5dl/1 cup of filtered water
Pinch of himalayan salt
Blend the soaked cashew with water for about 1 minutes, start with half a cup of water, then add more through the hole on the lid. Don’t add too much at one, or it might get too runny. Blend until silky silky smooth.
Add chocolate and cacao powder. Taste, add more maple syrup if you want it to be on the sweeter side, or add more cacao powder if you want it to have a richer chocolate taste. Done!
Store in 2 jars, 1 in the freezer, 1 in the fridge. The one in the fridge can keep for about a week. It won’t harden like Nutella.
Note: I have tested the amount of cashew one needs, so it actually blends efficiently. 2 cups seems to be the minimum. But it yields quite a bit. Last time when I made it, I have a 500ml jar full and more. When it was down to last the quarter jar, it went moldy on me. Agrrrr* I think the next time I would take out half of the cashew cream before I add the chocolate. and make either a cashew creamer or a Miyoko Shinner‘s famous cashew cream cheese. Or just freeze the rest.