To make the cashew cream, process cashew nuts in food processor, and add agave while still processing.
Slowly add the water until as thick or runny as you like. Add cinnamon if desired.
Makes approximately 1 cup of cashew cream.
This is a versatile cream that can be added to any sweet dish. Or serve with fruit salad, cake, fudge or on top of chocolate. It can be kept in the fridge for a few days or can be frozen for a few months. If frozen blend after defrosting and before using. If you would like to add to a savoury dish, don’t add the agave.
To make the chocolate, combine the mix thoroughly all ingredients together in food processor; or combine using spatula in a bowl.
Spoon mixture into chocolate moulds or small cupcake wrappers. Freeze to set.
Remove the wrappers before serving. Serve with cashew cream and sprinkled with raw cacao powder.

Cashew cream ingredients:
1 cup raw cashew
1/4 cup agave nectar
1/4 cup water
cinnamon if desired

Raw chocolate ingredients:
200 gran coconut oil, melted
1/2 cup almond meal
1/2 cup hazelnut meal
1/2 cup raw desiccated coconut
1/2 cup raw carob powder, sifted
1 tablespoon raw cacao powder.