This recipe post wasn’t planned. Sometimes it just happens that way.
It was Sunday evening and I had the cashew cream on my mind. I had just finished dinner with my parents and I really fancied a little something by way of dessert to round things off…..
….just then a vision of chocolatey banana custard popped into my mind and I couldn’t resist….neither could my parents!
So five minutes later dessert had been concocted (ok, so more like 10 minutes once I’d allowed for a quick photo shoot!) but you get the idea. A smooth and silky base of cashew cream whipped up with cocoa powder and banana to create a thick, rich custard. Surprisingly the banana flavour was still quite subtle (in my opinion) and the rich chocolateyness really took centre stage. I added some extra chunks of chopped banana, a sprinkling of coconut chips and a dusting of nutmeg to top it all off.
It was deliciously simple, but oh so deliciously good!
Recipe: Coco-nana cashew custard
Makes 4 small bowls
- 250 g cashews (soaked in water for min. 4 hours, then drained)
- 250 g water for blending
- ½ to 1 tsp real vanilla extract or vanilla bean paste or 1 cm fresh or dried vanilla pod
- 1 pinch salt
- 1 to 2 tsp agave syrup
The steps above are to make the basic cashew cream as before. To this mixture add:
- 2 very ripe bananas
- ¼ cup cocoa powder
- Extra agave to taste if necessary
Note: to make an even thicker custard add 2-3 tbs coconut butter
Drain cashews and discard the soaking water. Blend cashews with remaining cream ingredients in a powerful blender (I used my Thermomix) for approx.1 minute until smooth.
Add the cocoa powder and banana (plus coconut butter if using) and blend for another 30 seconds until thick and smooth. Add a little more agave if you prefer a sweeter custard.
Serve hot or cold (hot may make the custard slightly runnier).