Chocolate Crème
Cashew nuts
200 gr
Weight before soaking
Coconut milk
180 gr
Sunroot syrup
100–120 gr
Also called Jerusalem artichoke, earth apple, or topinambur
May be substituted with other sugar-free natural syrups
cocoa powder
50–60 gr
Fresh ginger
7–10 gr
Cut into small cubes
coconut oil
120 gr
Preferably cold-pressed
Vanilla Stevia liquid
20 drops
Vanilla pods or alcohol-free vanilla extract also works
Pink himalayan salt
2 pinches
Step-by-step Instructions
Soak cashew nuts in water for 4–5 hours or overnight
Wash thoroughly after soaking
Combine soaked cashews, coconut milk, vanilla, syrup, ginger, cocoa, and salt
You can substiture half of the cocoa with carob powder for a milder taste. You may choose to omit the cocoa altogether and use only carob, in this case your crème won't have a rich chocolate flavour
Blend in a food processor until you have a smooth paste
Add coconut oil and blend again
Our choco crème is ready!