This is one of my favorite desserts.

Chef’s Notes:
Follow the recipe to make a wonderful vanilla creamy custard that’s dairy and sugar free. Add some lemon juice instead of cardamom/cinnamon and you have your own breakfast yogurt.

To make a chocolate custard, add 1/4 Cup of cocoa powder plus 3 more dates. It comes out best in a high speed blender, however a food processor will do the trick too. Keep on blending until you get the creamy, soft, velvety texture.

Ingredients
1 Cup raw Cashews soaked in water 30 minutes -1 hour
5 medjool dates, pits removed. If dates are dry, soak for 15 minutes to rehydrate
1/2 teaspoon vanilla extract
1/2 teaspoon ground cardamom or cinnamon
Water to soak cashews, then 3/4 Cup fresh water

Method
Soak cashews in water to cover for 30 minutes, and drain.
Add cashews, 3/4 Cup fresh water and drained dates to your blender or food processor
You will have to stop blender, scrape sides and blend again to blend completely. Go for a velvety smooth texture.
If your blender is struggling, add more water a Tablespoon at a time. You’ll want to keep it thick, so add small amounts at a time.

Serve with fresh berries or your favorite fruit on top.