Raw Carob Cashew Cappuccino – Tonya Zavasta



  • 1 cup cashews, soaked for 2 hours, drained and rinsed
  • 2 cups water
  • pinch Celtic sea salt
  • 4 Medjool dates, pre-soaked, pit removed  and cut into pieces
  • seeds of 1 vanilla bean, or ¼ tsp. vanilla extract
  • 2 Tbsp. raw carob
  • Pinch ground cinnamon to sprinkle on top

Blend all the ingredients together in a powerful blender on high speed until smooth, frothy and slightly warm, pour into a glass and sprinkle some cinnamon on top. You can always reheat it in a dehydrator, if the weather gets cold and you want a warmer treat.

Note: Preparation time is 10 minutes plus soaking time.



About Nevena

Working at the intersection between philosophy, art and technoscience
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