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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.