Cinnamon Scented Custard serves 6- 8

Even though I’m calling it custard, there isn’t any cream or eggs in it- or even milk.
Or sugar for that matter. Ha!
It features cashews which create the creamy body and medjool dates or maple syrup for the sweetener.

Ingredients
1 1/4 C raw cashews soaked in warm water 20 minutes
1 C water + a few Tablespoons if needed to help blending
6 medjool dates, pits removed, OR 1/4 Cup maple syrup
1 1/2 tsp vanilla
generous pinch fine grain sea salt
1 teaspoon cardamom
1 teaspoon cinnamon

Chopped pecans for garnish

Method
Strain the cashews from the soaking water and discard soaking water.
Combine soaked cashews, fresh water, dates/maple, vanilla, salt and spices in a high speed blender.
Blend together until super creamy, stopping, scraping the sides of the container and blending again.
Add Tablespoons of water if needed to help blend. Taste and if using maple syrup and you want it sweeter, add by the spoonful.

Layer in a parfait glass with chopped pecans.