Top this delicious dessert recipe by Wild Sugar’s Skye Craig with hazelnut for extra indulgence.


  • 1 cup cashews

  • 100ml fresh percolated coffee

  • 80g cacao powder

  • 3/4 cups agave

  • 1 cup coconut milk


  • 1.

    Blend all ingredients in a high-powered blender until the cashew cream is smooth and silky.

  • 2.

    Spoon into beautiful glasses and place in freezer. These tasty desserts are best served semi-frozen with roasted hazelnuts sprinkled on top.

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