Introducing our no-bake vegan chocolate dessert: It's creamy, indulgent, and easy to make, courtesy of the talented Ms. Caroline Borton, founder of Nooj Food(Instagram: @noojfood). Get ready for a heavenly blend of cashew nooj, dark chocolate, and sweet cinnamon almonds. Let's dive into this irresistible dessert sensation!
Ingredients:
80g cashew nooj (plus an additional 30g for topping)
5x30g bars of dark chocolate
1/2 pack of Chika's Foods sweet cinnamon almonds
240ml boiled water
1 tsp maple syrup
1 tsp Marsala (Kahlua or Bailey’s can be substituted)
Method:
Begin by melting the dark chocolate in a heatproof bowl over a pan of simmering water, ensuring the water doesn't touch the bottom of the bowl.
Once the chocolate is melted and smooth, remove it from the heat and gently stir in the cashew nooj until well combined.
Gradually add the boiled water to the chocolate mixture, stirring continuously until you achieve a silky-smooth consistency.
Pour the chocolate mixture into individual glasses or bowls, then place them in the refrigerator to chill for at least a couple of hours, allowing the dessert to set.
For the Topping:
In a food processor, blitz the sweet cinnamon almonds until they form coarse crumbs. Alternatively, you can place the almonds in a sealed bag and crush them using a rolling pin.
Loosen the remaining cashew nooj with a little water to achieve a spreadable consistency.
Mix in the maple syrup and Marsala (or your chosen alcohol) if desired, ensuring the mixture is well combined.
Fold the almond crumbs into the cashew mixture until evenly distributed.
Once the chocolate dessert has chilled, spoon a dollop of the cashew mixture onto each serving.
Sprinkle with additional almond crumbs and grate some extra dark chocolate on top for an indulgent finish.
Serve and savor every decadent bite of this irresistible vegan chocolate delight. Enjoy!
