This is my usual go-to recipe for granola, with a little twist because my favorite local chocolate company sent me some of their chocolate-covered nuts. I snacked on the hazelnuts and cashews, but saved the almonds for this recipe to add some extra crunch with some sweetness, too.
One of my clients introduced me to the concept of dessert hummus, which I thought sounded pretty gross, but then I started experimenting with my own recipe and now I’m looking back at my whole life wondering how I survived this long without it.
I entered a contest recently that focused on using cacao in new and different ways. Fudge, admittedly, isn’t a revolutionary use of cacao, but I thought infusing it with rosewater was pretty nice, and the petals were so Instagram-worthy.
Cherry season is the best season! They’re currently on sale for less than $2/lb (from $5/lb) so after seeing that I got so excited I blacked out and bought 7 lbs. My blood is the juice of cherries.
Other than snacking on them plain, I like to have them with coconut yogurt, make a quick chia jam (you can use that recipe for any berry), dip them in raw chocolate and freeze them for when my sweet tooth needs a hit, and, of course, freeze them for smoothies!
“VE-gan cheese-CAKE?” That’s the exact inflection from everyone who ever hears of such a wild thing.
It can be done. Cashews, it turns out, are actually very versatile little things that are often used to replace many of your dairy cravings. It can transform into ricotta, milk, cream, frosting, alfredo sauce, other various cheeses, and most importantly – CAKE.