From Chef Kimberly Morabito, Table Nectar, Oakland, CA. Yield: 6 servings; 3 ½ cups. 2 ¾ oz. raw cashews (soaked for 3 hours) 3 oz. extra virgin coconut oil 6 oz. honey or agave nectar 6 oz. cold purified water 2 oz. unsweetened cacao powder ¾ oz. organic, non-GMO soy lecithin granules 2 tsp. vanilla extract 1 tsp. vanilla powder (optional) 1 tsp. ground cinnamon ¼ tsp. ground cardamom ⅛ tsp. sea salt 1 large fresh California Avocado, pitted, peeled and coarsely ...
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