Chocolate lover? Check. Can’t get enough coffee? Double check. I decided to combine my two favorite flavors for the best of both worlds. The unusual base of blended cashews takes on a velvety texture that turns this dessert into something extraordinary! From Kosher.com
Crust and Topping
1 and 1/2 cups raw roasted unsalted almonds (with skins)
1 and 1/2 tablespoons sugar
1 and 1/2 tablespoon oil
Filling
3 cups raw unsalted cashews, soaked in cold water for 5–6 hours
1/4 cup oil
2 tablespoons vanilla sugar
1/2 cup sugar
2 teaspoons coffee granules, dissolved in 1/2 cup hot water
4 ounces (110 grams) baking chocolate, melted
Sommelier Suggests
Koenig Pinot Gris