Ingredients
1-1/2 cups raw cashews1 can (13.66 ounces) unsweetened coconut cream1 cup sweet potato puree or canned pumpkin1/3 cup baking cocoa1/4 cup maple syrup1/2 teaspoon saltOptional: Cashews, chocolate shavings and flake sea salt
Preparation
Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.
Drain and rinse cashews, discarding liquid. Place cashews in a food processor. Add coconut cream, puree, cocoa, syrup and salt; cover and process until pureed, scraping down sides as needed. Transfer to dessert dishes. Refrigerate, covered, until well chilled, at least 4 hours. If desired, top with cashews, chocolate shavings and flake sea salt before serving.
