Clean chocolate granola

Serves 4

155 g (5½ oz/1 cup) cashews

35 g (1¼ oz/¼ cup) walnut pieces

30 g (1 oz/¼ cup) pistachio kernels

25 g (1 oz/¼ cup) cacao powder

35 g (1¼ oz/¼ cup) cacao nibs

60 ml (2 fl oz/¼ cup) coconut nectar

2 tablespoons lucuma powder

500 ml (17 fl oz/2 cups) cashew milk (below)

Put the nuts, cacao powder, cacao nibs, coconut nectar and lucuma powder in a large bowl and mix thoroughly.

Spread the chocolate mixture on a baking tray lined with baking paper and place the tray in the dehydrator for 4 hours.

Break the granola up and divide between four bowls. Pour the cashew milk over to serve.

Cashew milk

Makes 700 ml (24 fl oz)

155 g (5½ oz/1 cup) cashews

625 ml (21½ fl oz/2½ cups) water

½ teaspoon vanilla bean paste (page 118)

¼ teaspoon pink lake salt

Put all the ingredients in a blender and blend until smooth.

Refrigerate for 2 hours to chill or consume as is.

Note The consistency of this cashew milk is similar to full-fat milk. It’s perfect to use on mueslis and other cereals, and to make smoothies and other milk drinks. If you prefer a different consistency, add less or more water as desired.

Recipe courtesy of Raw, by Omid Jaffari, published by Murdoch Books.