2 servings
10 minutes prep and 5 minutes cooking time
Easy
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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