Ingredients:
1-1/4 cup almonds
1-1/2 cups hot water
2 teaspoons espresso
2 tablespoons cocoa powder (optional)
1/4 cup agave
1/2 teaspoon vanilla
a pinch of salt
1/2 tablespoon arrowroot powder
Soak the almonds overnight. Rinse and drain. Place in blender.
Add the espresso to the water and pour into the blender along with cocoa powder, agave, vanilla, and salt. Blend until smooth. Transfer to a saucepan with the arrowroot powder and cook until thickened.
Divide between small dessert bowls and refrigerate.
Garnish with cacao nibs, chopped hazelnuts, and/or berries.
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