A recipe from Hazel & Cacao and Califia Farms
Talida Voinea is a plant-based mum from Newcastle who is recovering from a life-threatening hormone imbalance through diet. Follow her Instagram here: @hazel_and_cacao.
“This has got to be one of the naturally sweetest and richest desserts I have ever made. Using the amazing Califia Farms Vanilla Oat Milk that I’m obsessed with. My advice with this dessert is to serve them in small jars as they are very rich,” says Talida Voinea, Hazel and Cacao.
White Chocolate layer:
1/2 cup raw cashews
1/2 cup Califia Farms Vanilla Oat Milk
1/2 cup cacao butter
1 TBSP maple syrup
1/2 cup cashew butter
1/8 cup cacao butter or coconut oil
6 TBSP maple syrup
pinch of salt (optional)
- For the white chocolate layer, meltdown cacao butter in a saucepan on low heat until liquid.
- In a blender or food processor combine cashews, oat milk, melted cacao butter and maple syrup, blend until smooth and divide evenly into small glasses or jars. Place in the freezer to set for 4 hours until firm.
- For the caramel, meltdown cacao butter and coconut oil and mix together all ingredients in a small bowl until well combined.
- Pour over the top of the white chocolate layer and top with popcorn.