Cocoa Cashew Coconut Chia Cream (Printable)
Rich plant-based cocoa cashew cream with coconut milk and chia seeds, chilled to pudding perfection.
# List of ingredients:
→ Cream Base
01 - 1 cup raw cashews, soaked in water for at least 2 hours, then drained
02 - 1 cup full-fat canned coconut milk, well-shaken
03 - 2 tablespoons pure maple syrup
04 - 1 teaspoon vanilla extract
05 - Pinch of sea salt
→ Chocolate & Chia
06 - 3 tablespoons unsweetened cocoa powder
07 - 3 tablespoons chia seeds
→ Optional Toppings
08 - Toasted coconut flakes
09 - Fresh berries
10 - Shaved dark chocolate
# Steps:
01 - Submerge raw cashews in water for at least 2 hours, or overnight for optimal creaminess. Drain and rinse thoroughly before using.
02 - Combine the soaked cashews, coconut milk, maple syrup, vanilla extract, and sea salt in a high-speed blender. Blend until completely smooth and silky.
03 - Add the unsweetened cocoa powder to the blender and blend again until fully incorporated and the mixture is evenly chocolate-colored.
04 - Transfer the blended mixture to a medium mixing bowl. Stir in the chia seeds until evenly distributed throughout.
05 - Cover the bowl and refrigerate for at least 2 hours, allowing the chia seeds to expand and the mixture to thicken into a creamy, pudding-like consistency.
06 - Remove from the refrigerator and stir well. Spoon into individual serving bowls or glasses.
07 - Top each serving with toasted coconut flakes, fresh berries, and shaved dark chocolate as desired.
# Expert Advice:
01 -
- It legitimately tastes like a chocolate mousse you would order at a restaurant, but it takes almost zero effort and no cooking at all.
- The chia seeds add a subtle pop and thickness that makes every spoonful feel substantial and deeply satisfying.
02 -
- Under soaked cashews will leave gritty bits in your cream, so when in doubt, soak longer rather than shorter.
- The mixture looks thin before chilling, but trust the chia seeds because they will thicken it dramatically overnight.
03 -
- Overnight soaking produces a dramatically smoother cream than a quick two hour soak, especially with a standard blender rather than a high speed model.
- Toasting the coconut flakes in a dry pan for two minutes before garnishing adds a warm, nutty aroma that elevates the entire dish.