Description
In my first book Practically Raw, I explained that “spooncream” is my word for a thin, pudding-like dessert you eat with a spoon. This stuff is very rich, so I keep the serving size fairly small—for a fun presentation, serve it in decorative espresso cups with tiny spoons. – Amber
Ingredients
Scale
- 1 cup cashews, soaked for 2 to 4 hours and drained
- 3/4 cup coconut milk or other nondairy milk of choice
- 1/2 cup pitted dates, soaked in warm water for 20 to 30 minutes and drained
- 2 Tbsp. coconut butter
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/8 tsp. sea salt
Instructions
- Combine all ingredients in a high-speed blender or food processor. Blend until completely smooth. If using a food processor or regular blender, you may need to add water or additional milk, 1 tablespoon at a time, to help it blend smoothly. Refrigerate for 6 to 8 hours or overnight before serving. The spooncream will thicken as it chills.
- Store the spooncream in an airtight container in the refrigerator for up to 2 days.
Notes
- From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.
Nutrition
- Serving Size: 6
- Calories: 264
- Sugar: 9
- Sodium: 96
- Fat: 21
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 18
- Protein: 4
- Cholesterol: 0