Mini Marble Salted Cacao Cashew Pots

Did anyone else love milk chocolate pudding as a child? I did – the kind that came out of a sachet; a light brown powder my mum whisked up with milk and served with whipped cream. This sounds so far away from anything I would eat these days, but I still love the idea of chocolate in a soft creamy pudding form! 

My palate has changed (thank goodness) to love really dark and preferably raw chocolate so for these marble pots I've combined a gentle, 'milky' cashew cream base with a punchy, dark chocolate sauce which you can choose to make as dark / sweet / salty as you like.

Mini Marble Salted Cacao Cashew Pots can be an impressive-looking mini dessert for your guests served in shot glasses (as in the photo), or a quick and creamy chocolate fix for yourself (served in ONE much bigger glass, see the end of this post ;).

Heike holds a tray full of Mini Marble Salted Cacao Cashew Pots during our #summerfoodiesinfrance stay in France.

Heike holds a tray full of Mini Marble Salted Cacao Cashew Pots during our #summerfoodiesinfrance stay in France.

This recipe is based on parts (eg 1 part cashews to 1/2 part water) rather than exact measurements – I leave it up to you to adjust the portion size. As a rule of thumb, you need a jug blender and not a stick / immersion blender when making cashew cream. You also need a reasonable amount of cashews – a minimum of 100 ml for a standard size blender jug. You may need more than this amount to get the blender blades working the nuts into a cream, depending on your blender, but if you make 'too much' cream, simply keep it in your fridge for 2-3 days and use (diluted with water if needed) in breakfasts, smoothies or curries. I use the spice mill attachment on Magimix LeBlender to make nut creams, which works really well. 

To speed things up, soak the cashews in hot water – about 20-30 minutes should make them soft enough. Otherwise, soak them in room temperature water preferably overnight, or at least 4-5 hours.


Shiso Delicious | Mini Marble Salted Cacao Cashew Pots recipe

Recipe: Mini Marble Salted Cacao Cashew Pots

Cashew Cream:

Blend on high till thick and fluffy:
1 part soaked cashews
Soft dates to taste*
A generous pinch of vanilla
1/2 part water – add a little more if the mixture is looking dry / thick after blending for a few moments

*Per 100ml cashews I use 1-2 medium sized soft date (Deglet Noor) and 1/2 teaspoon vanilla powder (ground up whole vanilla pod) for a not-too-sweet cream. Adjust to your own taste. If the dates are hard, soak them with the cashews.

If you want a whole post on making cashew cream, look here

Cacao Sauce:

If you are making a Mini Marble Salted Cacao Cashew Pot just for yourself, you may want to use between 1-2 teaspoons raw cacao powder per portion. 

If you are serving in shot glasses – you need about a teaspoon of cacao sauce per glass. 

Vigorously whisk together: 
Raw cacao powder
A little liquid sweetener if desired (coconut palm sugar, maple syrup or agave syrup)
A generous pinch of vanilla
A generous pinch of natural rock or sea salt
A small amount of water + a small amount of the cashew cream

Start with a very small amount of water and a tiny dollop of cashew cream to the dry ingredients and slowly add more while whisking to get a runny but thick consistency. The flavour should be powerful, too strong to eat on its own. You must use water to get the marble effect with the cashew cream. 

Combine:

Fill your glasses to half with cashew cream, add cacao sauce, top with more cashew cream. Use a small spoon to slowly swirl a marble effect. Decorate with fresh rose petals, cacao nibs, and some extra salt if desired. Or keep it simple just with a sprinkle of cacao or vanilla powder.

Chill in the fridge until ready to eat. Keeps refrigerated for 2-3 days.

Delicious Tips:

Add different flavourings to either the cashew cream or cacao sauce:
Orange, lemon or lime peel
Chili powder
Cardamon
Rose water
Orange blossom water
Essential oil of Mint or Lavender

Shiso Delicious | Mini Marble Salted Cacao Cashew Pots Recipe

If you like this recipe, you may enjoy the Raspberry Cashew Parfaits as well.