Cocoa and coffee cream

COOKING TIME: 30 minutes + hydrating the cashews

DIFFICULTY: Low

SERVINGS: 4

INGREDIENTS:

• Organic cocoa cream from Soria Natural
• Organic gluten-free oat cookies from Soria Natural
• 200 g raw cashews
• 2 coffees (they can be decaffeinated)
• 75 g of agave syrup
• 2 tsp of vanilla cocoa powder
• 100 g of coconut milk

DIRECTIONS:

For the cashew cream: Hydrate them a few hours before or the day before, drain, wash and put them in a food processor. Grind together with the vanilla and sweetener, adding water until a creamy texture is obtained. Add coconut milk too. Place into the fridge. Put a base of broken cookies in a glass and add the coffee to soak. On this base, place two tsp of cocoa cream, above the cashew cream, and finally, add crushed cookies and sprinkle the cocoa powder.