Cashew coffee, a creamy, silky wonder poured over chilled cookie dough in affogato style, topped with whipped cream and chocolate and date sauce - another level energizer drink, vegan, dairy-free, paleo, gluten-free. You are welcome.
Course: Dessert, Drinks
Cuisine: vegan, dairy-free, gluten-free
Keyword: affogato, cashew coffee
Does it keep?: 1 day refrigerated
Author: Dee Dine
1 ½cuphot brewed coffee
⅓cupcashewsraw, unsalted, unroasted
1date or 1 tbsp of maple syrup(optional if you want it sweeter)
Make Cashew Coffee
Brew coffee and set aside to go from piping hot to mildly hot.
Add warm/hot coffee to high speed blender, add cashews, vanilla and salt. Blend until creamy with foam on top and cashew specks gone. If you don't have high speed blender, boil cashews first for 2-3 minutes to soften, or soak for 3-4 hours in water.
Make Cookie Dough Cashew Coffee
Make cookie dough. I use my recipe found here. It uses white beans and is easy to blend up in a blender or food processor.Chill or freeze the dough so it is scoopable. Scoop into balls.
Drizzle chocolate and date caramel on the inside of a mug.
Stack cookie dough balls inside.
Pour warm cashew coffee directly into mug and on top of cookie dough balls.
Top with whipped cream, marshmallows, cookies and drizzle with chocolate. Yum. Drink right away. This drink keeps a few hours in the refrigerator but not really overnight, it will separate.