10 minutes prep and 5 minutes cooking time
Soak the cashews in a cup of water for at least an hour.
Place the cashews and the coconut milk, coconut blossom nectar, cacao powder and pinch of salt in a high-speed blender.
Blend until smooth and cool until serving time.
Scoop two big scoops into desired serving glasses for the affogatos.
Pour on the cooled mesquite coconut chocolate cashew milk and then the hot espressos.
Serve straight away with spoons.
- ½ C cashews
- 2 C coconut milk
- 1-2 Tbsp Coconut Blossom Nectar
- 1 Tbsp Mesquite Powder
- ¼ C Cacao Powder
- Pinch of salt
- Two shots of espresso
- Vegan coconut ice cream