Velvet Choc Pots with Toasted Hazelnuts
Prep time: 
Total time: 
Serves: 4-6
  • 1 cup cashew nuts, soaked as per above
  • 1 cup coconut cream
  • 4 tablespoons coconut oil, melted
  • 3 tablespoon honey
  • 2½ tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
  • ¼ cup raw hazelnuts
  1. Place the soaked cashew nuts into a blender or food processor and whizz until creamy.
  2. Add the coconut cream, melted coconut oil, honey, cacao powder & vanilla extract.
  3. Whizz until the mixture is very cream & smooth. You may need to stop and scrape down the sides of the bowl a few times.
  4. Once the choc cashew cream is silky and smooth divide into 4 - 6 little serving glasses (depending how big you want each serve to be) Keep in mind that it is very rich and nutrient dense, so you don't need much.
  5. Place in the fridge to set for 1 hour.
  6. Roughly chop the hazelnuts. Heat a pan on the stove over a medium heat.
  7. Place the hazelnuts in the pan and gently toss until toasted, this will take a couple of minutes.
  8. Place on top of the desserts. Enjoy
Recipe by Real Food Pledge at