Photo Credit: sweetonveg
Jed loves this treat. He adores dipping fresh, organic berries, especially strawberries, in it.
Ingredients
1/2 cup – 2 cups soaked Raw, Organic Cashews*
4 Tablespoons Raw, Organic Carob Powder (We use Carob, but you may use Raw Cacao Powder, if you like, for even more chocolaty-richness). We like the Raw European Carob, as it has a “roasted” flavor like chocolate, but it is raw.
2 teaspoons Vanilla (I use pure dried/powdered vanilla bean)
Sweetener of your choice (I use Stevia, but you could also use raw, organic Honey, Yacon Syrup, or Agave Nectar)
a dash of Cinnamon
spring or purified Water
Instructions
Soak 1/2 – 2 cups of truly raw, organic Cashews* overnight. (The amount of cashews depends on how many people you want to serve or how much you want left over).
- Drain and rinse the Cashews.
- Place all ingredients in your Vita-Mix (or very powerful blender) and blend until completely smooth. Start with approximately a 1/2 cup of water. Add more water if the consistency is too thick or it will not blend easily.
- Enjoy as is or as a sweet, chocolaty dip for fruit
* All cashews are steamed to remove the skin, unless the package says that they have been skinned by hand. Therefore, cashews are not raw unless they are labeled “truly raw” and are treated by hand. Eating only truly raw cashews ensures that the fat has not oxidized due to the heat applied to them and that their enzymes are intact.
*The oils found in the cashew shell are poisonous. Cashews are in the same family as poison ivy and poison sumac. This is why you always see them shelled and skinned. I was concerned about this fact for while and stopped eating them. But, I soon came to my senses. Being cashew-free only lasted a few months – they are so luscious. I eat them alone as dessert sometimes, they are so naturally sweet. They really are totally safe and extremely healthy to eat when the skin is removed and when they are truly raw, so no need to go without these sweet, creamy nuts.
[…] This post was Twitted by lillypines […]