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Creamy Mocha Spread {vegan}

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I’m here, I’m here!

Life with two kiddos has kept me away from the blog for a while, but I haven’t stopped coming up with delicious recipes to share with you. I’ve immersed myself in baby cuddles and three year old energy, and although I’m exhausted, I’m also incredibly happy.

Now let’s get to what’s in that jar, yes? It’s a mocha version of my Creamy Cocoa Spread from The Kid’s Daily Plate, and it is gooooood. The base is soaked cashews, which, when blended with a bit of liquid, become smooth and creamy. Add in cocoa powder, espresso powder, and a touch of maple syrup, and you’ve got a healthier & tastier version of Nutella.

This spread is good on bread (especially banana bread!), as a dip for cookies or fresh fruit, or stirred into yogurt… but it’s also awesome all by its lonesome on a spoon. If you want to get fancy, you could whip up a batch of crepes (which is what I served the original version with in my e-cookbook).

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The next time I make this, I am definitely going to make a double (triple?) batch because this lasted about 2 days in our fridge!

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Creamy Mocha Spread {vegan}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients (1 small jar)

  • 1 cup raw cashews
  • 6 Tbsp dairy or non-dairy milk of choice (if using dairy, organic is preferable)
  • 3 Tbsp unsweetened cocoa powder
  • 1 Tbsp instant espresso powder
  • 3 Tbsp pure maple syrup
  • 1/16 tsp Kosher salt
  • ½ tsp pure vanilla extract

Instructions

Place cashews in a bowl and cover with water. Cover bowl and let cashews soak for 4 hours (or 8 hours if you do not have a high speed blender such as a Vitamix). Drain cashews.

Combine drained cashews, milk, cocoa powder, espresso powder, maple syrup, salt, and vanilla extract in a high-speed blender or food processor. Blend/process until perfectly smooth, scraping down the sides of the blender or food processor bowl as necessary.

Store leftovers in an airtight container in the refrigerator.

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