Do you want creamy chocolate that is healthy as well? Once you've tried this dessert you'll be wondering why you've never had it before. A rich, vegan friendly, combination of cashews, dates, and chocolate.

This recipe was an experiment of mine to produce a creamy sweet dessert without adding cream nor sugar. The dates are natural and unprocessed. The cashew basis makes this suitable for vegetarians and vegans alike. And of course, the chocolate makes it pleasing to all.

Your ability to make this dessert rests squarely in the hands of your blender. You'll need one strong enough to puree the cashews. You don't have to worry about the chocolate much; the mixture will warm enough that it'll melt. Though starting with warm water can help that process. The resulting texture should be creamy, even after a minute of blending. I often let it run for another half to full minute to get it extra smooth. But don't worry if it's not perfect, so long as it's well mixed you'll get the rich flavour.

Should you want something sweeter, you can add a few more dates without affecting the resulting texture much. I've tuned the recipe over numerous dinners to be sweet enough, letting the creamy chocolate dominate in flavour.

Careful! While this is a healthy dessert, it's a calorie bomb. Serve small portions, topped with some fruits.

Pictured: Chocolate Cashew Date Cream topped with blackberries, raspberries, red currants and fresh basil.

Chocolate Cashew Date Cream


  1. 150 g ⁷⁄₈ cup
  2. 50 g ¹⁄₄ cup
    pittedDried Dates
  3. 40 g
    Dark Chocolate 99%
  4. ¹⁄₈ teaspoon
  5. 150 g 150 mL


  • strong blender



  1. Soak the cashews overnight (~8hrs) in water.
  2. Drain the cashews.


  1. Put the cashews, dates, chocolate, and salt in the blender.
  2. Add 150ml warm water to the blender.
  3. Puree the mixture for 1-2 minutes. You may need to let your blender rest after a minute.
  4. Transfer to small serving dishes and chill in the fridge.