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Fudge Ripple Cashew Cream Parfaits by greensmoothiegourmet

🍫 Recipe:⠀
Ingredients:⠀
Cashew Cream:⠀
1 cup cashews soaked at least 4 hours, rinsed⠀
3/4 cup coconut cream the solid portion, one can of chilled coconut milk⠀
1 tbsp maple syrup or 1 medjool date, soaked and pitted⠀
1 tsp vanilla powder, paste or extract is fine⠀

Fudge Ripple:⠀
3 tbsp coconut butter (melted by sitting the jar in hot water)⠀
1/3 cups plant milk⠀
1/3 cups maple syrup⠀
1/3 cups cacao powder⠀

Instructions⠀
Soak the cashews overnight – the longer they soak, the creamer your cashew cream. If you intend to sweeten with dates instead of maple syrup (dates add fiber), then soak them with the cashews to transmit even more flavor. The quality and freshness of the cashews affects their creaminess also; I buy mine raw and whole in bulk from a local high-end grocery store which always stocks them fresh.⠀
In a high speed blender, blend up the cashews, coconut cream, maple syrup or date, and vanilla.⠀
With a bowl and spoon, stir up the fudge ripple ingredients until smooth. Add a touch of coconut oil if it doesn’t seem smooth enough.⠀
Stir some fudge into the cream mixture, and paint some on glass sides. Then pour the cream into the glasses and serve! Any leftover cashew cream stores up to 2 days covered in refrigerator! Enjoy!
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