serves
2-4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 500 ml (2 cups) unsweetened almond milk
- 1 tbsp green tea leaves
- 2-3 sprigs rosemary, lightly bruised with the back of a chef’s knife
- 1 vanilla bean, seeds scraped
- ½ cup raw cacao butter, shredded
- 2 tbsp maca powder (optional, see Note)
- 1 cup cashews, soaked in water for 4 hours
- 4 soft dates, pits removed and chopped
- ground cinnamon, nutmeg or cocoa powder, for sprinkling (optional)
Soaking time 4 hours
Resting time 30 minutes
Instructions
Place almond milk, green tea leaves (in a small mesh ball or strainer), rosemary, vanilla seeds and bean into a saucepan and bring to a boil. Remove from heat, cover and let infuse for 30 minutes. Remove the mesh ball/strainer after 10 minutes.
Gently melt the cacao butter on a double boiler, making sure not to overheat it to keep all the good stuff intact. Add in the maca powder and mix thoroughly to incorporate.
Strain the almond milk mixture and pour into a high-speed blender. Drain and rinse the cashews, add them to the blender along with dates and blend everything until very smooth.
Slowly pour the milky mixture into the melted cacoa butter, whisking constantly until completely blended. Gently warm for a bit longer, if desired, on the double boiler, but don’t overheat. Pour into cups, sprinkle with cinnamon, nutmeg or cocoa powder and enjoy.
Note
• Maca powder is made from a root found in the Andes Mountains. It has a nutty, earthy flavour and can be found in most health food shops.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
