One note- The coconut milk should be the canned variety. I like the whole food brand as I have had bad luck with some brands that won't separate. Refrigerate this overnight so that the fat and liquid separate. It should have a solid half and a liquid half. remember to soak cashews when you put the coconut milk in the fridge.
Ingredients:
one 13.5 full fat coconut milk can.
1 TB agar powder
1 TB plus 1 teaspoon instant coffee crystals
1/4 cup maple syrup
1/4 cup water
1/2 teaspoon vanilla extract
1 cup raw cashews. Soak them over night in water.
2 TB unsweetened cocoa powder
Separate the coconut liquid and solids. Put the liquid in a saucepan and the solids in a high speed blender.
In the sauce pan add the agar, coffee, maple syrup, water and vanilla. Whisk to combine. Then over medium heat allow the mixture to come to a simmer. Bubbles should form. Cook about 3 minutes. Agar should be dissolved.
In blender blend coconut milk solids and cashews. Keep scraping from the sides so they blend completely. With the blender on low add the ingredients from the sauce pan little by little. Combine till smooth and delicious.
Set in the fridge for at least 3o minutes. Decorate as desired. I used fresh raspberries and slivered, blanched almonds.
Next time I will make a crust (maybe of vegan cookie crumbs or sliced banana. On top of that I will add a melted layer of chocolate. We aspire for great... not just good. The burger night crowd agreed.
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