CHOCOLATE COCONUT AFFOGATO

MAKES

2 servings

PREPARATION TIME

10 minutes prep and 5 minutes cooking time

STEP 1:

Soak the cashews in a cup of water for at least an hour.

STEP 2:

Place the cashews and the coconut milk, coconut blossom nectar, cacao powder and pinch of salt in a high-speed blender.

STEP 3:

Blend until smooth and cool until serving time.

STEP 4:

Scoop two big scoops into desired serving glasses for the affogatos.

STEP 5:

Pour on the cooled mesquite coconut chocolate cashew milk and then the hot espressos.

STEP 6:

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