Coconut cashew paskha
Cashews provide plant protein and fiber, while coconut cream and cocoa butter make this dessert dense and satisfying. Lemon and vanilla balance the soft nutty coconut flavor and create a smooth texture. Overnight chilling helps the paskha hold its shape when sliced.
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Inventory: Blender
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Servings: 6 (1 serving ≈ 68 gram)
Digestion time: 4 hour
Cover the cashews (200 g) with hot water for 1–2 hours, then drain and rinse them.
Blend the cashews with coconut cream (150 g), cocoa butter (35 g), lemon (25 g), stevia (to taste), and vanilla (to taste) until smooth. If desired, stir in lemon zest (to taste).
Transfer the mixture to a film-lined mold and refrigerate overnight.
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