Mayan Chocolate Dip
No holiday gathering should be without a chocolate dip. The blended cashews add creamy goodness (but with significantly less saturated fat than heavy cream). Serve with a platter of fruit such as cherries, strawberries, and sliced apple and mango. If the dip hardens upon sitting, simply warm it over low heat in a saucepan before serving.
Better for you: A number of studies suggest that polyphenol antioxidants in dark chocolate can help lower blood pressure numbers, thereby providing protection against stroke.
3/4 cup (180 mL) raw unsalted cashews
6 oz (170 g) dark chocolate, chopped
2 tsp (10 mL) vanilla extract
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) nutmeg
1/8 tsp (0.5 mL) cayenne or chili powder
Place cashews in bowl, cover with water, and soak for at least 2 hours. Drain cashews, place in blender along with 1/2 cup (125 mL) water, and blend until smooth.
Melt chocolate in double boiler or heatproof bowl set over pan of lightly simmering water, stirring often.
Stir cashew cream into chocolate along with vanilla and spices.
Serves 10.
Each serving contains: 162 calories; 3 g protein; 12 g total fat (5 g sat. fat, 0 g trans fat); 11 g total carbohydrates (5 g sugars, 2 g fibre); 5 mg sodium
source: "Take a Dip", alive #362, December 2012
Mayan Chocolate Dip
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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