Ingredients
1 1/2 cups raw cashews (7 ounces)
3 tablespoons natural cocoa powder
3/4 cup unsweetened plant-based milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
3 ounces melted semi-sweet chocolate
Pinch of kosher salt
Vegan yogurt and crushed candy canes, for serving
Preparation
Place cashews in a bowl, cover with cold water, and let soak in the refrigerator overnight. Drain and transfer to a food processor or high-powered blender cocoa powder, plant-based milk, maple syrup, vanilla, melted chocolate, and salt. Blend until creamy and smooth, about 1 minute.
Divide among 4 to 6 small glasses; cover and refrigerate at least 30 minutes and up to 2 days. Bring to room temperature before adding a dollop of yogurt and a sprinkle of crushed candy canes.
