The white cocoa was so good, I had to revisit it. The 7 Days of Cocoa is all about taking a beverage that’s already has many benefits and adding more benefits. In the process, and this is the key, something new, that tastes great, is created.
So on Day 6, I am making the white cocoa again with cocoa butter but this time I added cashews and raspberries
Cashews have prebiotic resistant starch and raspberries – well, all berries are prebiotic.
Whenever I make new things, I am surprised how much I enjoy them. Creating a new recipe is always risky. Sometimes a recipe just doesn’t work but most of the time, it delicious, especially when you use ingredients you like. And I really like cashews and raspberries. Since I love the white cocoa, this is a no-brainer.
Here is the recipe:
White Cocoa with Cashews and Raspberries
1 cup full-fat organic milk or coconut milk (with fat)
1-2 tbsp cocoa butter pieces (this is hard to measure – 20 g or about 3/4 oz)
2 tbsp maple syrup or sweetener of choice
1/8 tsp pure vanilla extract
1/8 tsp nutmeg
1/4 cup cashews, lightly roasted
1/4 cup fresh raspberries
Put the milk, cocoa butter and sweetener of choice into a small saucepan and place on the stove. Bring to a boil over medium-high heat, stirring frequently. Transfer to a mini-blender like a Ninja or Nutri-bullet and add the cashews and vanilla. Blend. A regular blender can also be used. Pour into a mug and add the raspberries whole. Serve.
Tip: Cutting up the raspberries into smaller pieces before adding to the cocoa, allows you to get the contrast in flavour between the sweet cocoa and the tart berries.
To Roast The Cashews: Heat the oven to 300 degrees F. Place the cashews on a baking tray and put in the oven. Bake for 12-15 minutes. Since this is a small amount, a small baking dish or pan can be used in a toaster oven, if you have one, instead of the big oven.
Other Days for the 7 Days of Cocoa