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Export 8 ingredients for grocery delivery
Step 1
Add the coconut oil to the chocolate and the coffee in a bowl and melt over a double boiler until very smooth.
Step 2
In a blender, blitz the drained cashews with the almond milk, coconut milk, maple syrup and vanilla until very smooth.
Step 3
Pour out half of the custard into a large measuring cup or bowl and mix the remaining half well with the melted chocolate.
Step 4
Divide the chocolate mixture among six very small ramekins. Top off with the vanilla mixture.
Step 5
Using the back of a spoon or a popsicle stick, stir until you get a swirly look.
Step 6
Place the ramekins on a tray or on a flat surface and refrigerate for at least four hours before serving.
Step 7
Dust on some cocoa powder, if desired, before serving.
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