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.
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