Salted Caramel & Strawberry Flavoured Cashew Milks

Salted Caramel & Strawberry Flavoured Cashew Milks

Strawberry & Caramel Flavoured Cashew Milks

 

This recipe for salted caramel and strawberry cashew milks is one of the favourite recipes from a food workshop I held last week. The workshop was in collaboration with the Collected workshop series and covered unrefined sugars and raw foods.

We discussed which unrefined sugars are available in New Zealand, the definition of raw food and it’s benefits, how to soak nuts and make cashew milks, the benefits of smoothies with hints and tips for successfully creating your own blends.

During the workshop I demonstrated 6 recipes, two of which were these raw desserts: raw chocolate avocado mousse and raw chocolate and raspberry brownies. As well as one breakfast recipe (pictured below), two smoothie recipes from my Inspired Smoothies e-book, and these two flavoured cashew milks.

 

 

Salted Caramel & Strawberry Flavoured Cashew Milks

 

One of the best things about these types of workshop is everyone gets a taster once I’ve finished demonstrating a recipe and I get their feedback on the spot!

In case you’re curious, the winning recipes of the night were the raw cacao avocado mousse (they couldn’t believe how delicious it tasted despite containing avocado), the strawberry cashew milk (everyone agreed far better than any bought strawberry flavoured milk), and the green smoothie (they loved the refreshing hint of mint).

 

Raw Chocolate & Raspberry Brownie

Natava Superfoods kindly contributed some of their amazing organic ingredients for the workshop, such as raw cacao powder, cacao nibs, raw cacao butter, coconut sugar, chlorophyll powder, chia seeds and virgin coconut oil.

Check out their online store here to see their full range, plus they have some great deals on shipping too.

All the workshop participants went home with a jam packed goodie bag full of gifts, special offers and edible treats, and a heap of new recipe ideas and inspiration.

 

 

 

 

Cashew milk is my favourite nut milk to make because it is one of quickest and easiest. Cashews only require 2-4 hours soaking, and because they absorb the water so well, they blend very easily into a smooth creamy milk that doesn’t require any filtering through a nut milk bag.

Cashews are a great source of magnesium, copper, zinc, manganese and phosphorus. Magnesium helps the proper growth and maintenance of bones, maintains normal nerve and muscle function and supports a healthy immune system. Copper plays a role in a wide range of physiological processes including iron utilisation, elimination of free radicals, the production of melanin and development of bone and connective tissue. So one could easily argue that cashew milk is just as healthy for your bones (if not more!), as traditional cow’s milk.

Fresh cashew milk has a mild creamy flavour that lends itself beautifully to other flavours. You can keep it simple and add a little sweetener e.g. a medjool date, pure maple syrup or rice syrup, and some vanilla for a creamy vanilla flavoured milk. Or you can go crazy with flavours like salted caramel, choco banana or strawberry mint! Use the recipe below as a guide and feel free to get creative with your own flavour combinations. Enjoy.

 

Cashew Milk (Base recipe)

2 cups raw cashew nuts
6 cups filtered water
1 pinch salt

Place the cashew nuts into a bowl, cover with water and stand for 2-4 hours. Drain off the water and rinse the cashews thoroughly. Place the cashews into a blender with 2 cups of water and a pinch of salt and blend until smooth. Add the remaining water and blend to combine. The cashews should blend so completely that there is no need to strain this milk.
Store the cashew milk in a sealed bottle in the fridge for up to 3 days.

Strawberry Cashew Milk

2 cups cashew milk
1 cup frozen strawberries
1 Tbsp maple syrup
1 tsp vanilla powder/essence or scraped vanilla pod
pinch himalayan pink salt

Place all the ingredients into a blender and blend on high until smooth. This milk can be served immediately as the frozen strawberries chill it nicely. Alternatively store in a sealed bottle or jar in the fridge for up to 3 days.

Salted Caramel Cashew Milk

2 cups cashew milk
4 medjool dates, pitted
1 Tbsp maple syrup
1/2 tsp himalayan pink salt
1 tsp vanilla powder/essence or scraped vanilla pod

Place all the ingredients into a blender and blend on high until smooth. This milk needs to be chilled a little before serving to taste the best. Store in a sealed bottle or jar in the fridge for up to 3 days.

 

 

Raw Chocolate Avocado Mousse

Raw Chocolate Avocado Mousse

Raw Chocolate Avocado Mousse

 

I’ve been working on this raw chocolate avocado mousse recipe for a little while now. I love the idea of a chocolate mousse that is actually good for you but which tastes just as good as the traditional egg, cream and chocolate version.

After trying out a few recipes for raw chocolate mousse I found they just didn’t taste that amazing. Many raw mousse recipes use bananas as the base which creates a good texture but they also make the mousse taste predominantly of banana. Others had a great texture but a not so great taste. It soon became my mission to create a raw chocolate mousse that actually tastes like creamy chocolate with a luscious smooth texture.

 

Raw Chocolate Avocado Mousse

 

 

I found the best base for a raw chocolate mousse was avocado. Avocados are naturally creamy from their high healthy fat content and have a relatively mild flavour which works well in this recipe. Raw cacao powder combines amazingly with avocados to create the chocolate element and together they provide a massive hit of antioxidants and dietary fibre.

I used pure maple syrup as the sweetener, the amount of which I found was proportional to how big your avocado is. Ideally start with the smaller amount of maple syrup and add more if you need it. Pure maple syrup is an unrefined sugar so it is a better alternative to standard table sugar however, it is still a form of sugar so the less the better. I have written more on maple syrup at the end of this post.

Raw cacao butter enhances the creamy chocolate flavour and texture of the mousse, as well as upping the antioxidant levels even further. If you don’t have raw cacao butter it can be substituted with cold pressed extra virgin coconut oil. Lastly, a little vanilla and sea salt rounds off the flavour and a small amount of nut milk creates the perfect consistency.

The result is an amazing tasting chocolate mousse that’s super high in nutrients and antioxidants and perfect for anyone with allergies to dairy, eggs and gluten, or just wanting a healthier dessert option. It’s super quick and easy to make, simply throw all the ingredients into a food processor or blender and pour in the melted cacao butter.

I think this might just be the perfect guilt-free dessert!

 

 

 

Raw Chocolate Avocado Mousse

 

 

Raw Chocolate Avocado Mousse

Serves 4
Prep: 15 minutes

1 large ripe avocado
5 Tbsp raw cacao powder
5-7 Tbsp pure maple syrup
1 Tbsp almond milk (or milk of your choice)
1 tsp vanilla powder
2 pinches of himalayan pink salt (or sea salt)
2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)

Gently melt the cacao butter in a heatproof bowl set over a small pan of steaming water e.g. bring the water to the boil then turn off the heat and place the bowl of cacao butter on top. This ensures the temperature of the cacao butter doesn’t go above  47ºC and all its antioxidants are preserved.

Place the avocado (peeled and stone removed) in a food processor along with the cacao powder, maple syrup, almond milk, vanilla and salt and blend until smooth. Slowly add the melted cacao butter with the motor running until it is all incorporated. Spoon the mousse into serving dishes, cover and place in the fridge to chill. To serve, crush freeze dried raspberries over the tops and sprinkle a few raw cacao nibs. These will keep covered in the fridge for 3-4 days.

 

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Raw Chocolate Avocado Mousse

 

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