Ingredients:

For the ice hot chocolate

2 cups nut milk

2 Tbps Loco Love Holy Cacao

1 Tbsp hazelnut butter

3-4 soft Medjool dates, pitted

½ tsp vanilla extract

For the hazelnut cashew cream

1 cup raw cashews, soaked for 8 hours or overnight

2 Tbsp coconut cream

1 Tbsp hazelnut butter

1 Tbsp maple syrup

1 tsp arrowroot or tapioca starch

Method:

For the hazelnut cashew cream, add all ingredients to a blender and blend until smooth.

Set aside and chill in the refrigerator for 30 minutes to set.

For the iced hot chocolate, add all ingredients to a blender and blend until smooth.

Pour over ice and top with a generous dollop of hazelnut cashew cream.

Enjoy immediately.