1teaspoonEVCO (extra virgin coconut oil. Take that, Racheal Ray!
4Tablespoons1/4 cup demerara sugar
2TablespoonsYour Favorite Cocoa Powder(I used Pernigotti)
1Tablespoonplus 1 teaspoon EVCO
8Tablespoons1/2 cup coconut milk
¼teaspoonfine sea salt
¼teaspoonvanilla extract
Version 2.0
1cup142 g raw cashews
9Tablespoonsgenerous 1/2 cup sugar in the raw
8Tablespoons1/2 cup coconut milk
2TablespoonsYour Favorite Cocoa Powder
1Tablespoonplus 1 teaspoon EVCO
1teaspoonespresso powder
½teaspoonvanilla
gently rounded 1/4 teaspoon fine sea salt
Instructions
For V1.0
Heat the 1 teaspoon of coconut oil in a heavy skillet.
Add the cashews and cook, stirring constantly, until golden brown. Remove to the bowl of a food processor.
Process the nuts until they form a paste.
Add the rest of the ingredients and process until smooth.
Taste, and adjust seasonings if necessary.
Place in a container and refrigerate overnight to let the flavors develop.
For V2.0
Roast the nuts in the oven at 400F, stirring occasionally, until golden brown. This will take about 10 minutes.
Remove to the bowl of a food processor and process until the nuts form a paste.
Add the rest of the ingredients and process until smooth.
Taste and adjust seasonings, if necessary.
Place in a container and refrigerate overnight to let the flavors develop
Notes
Whichever version you make, you can roast the nuts either in a pan on the stove or in the oven. I did not notice a real difference in the flavors of the finished product, so do whatever is easiest for you. Feel free to add as much or as little sugar as you like. Add more cocoa powder. Or not quite as much. Zest some orange into it. Make it your own. And then tell me all about it!