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I am a sucker for airport promotions.
So recently when going through Geneva I was naturally drawn to the stand where the over-friendly girl was offering free samples of the new Baileys.
Now I love the old Baileys. But. This new Baileys Chocolat Luxe is something else.
It’s the traditional Baileys irish cream muddled with rich and decadent Belgian chocolate. What could be more divine?
Served over ice it makes the perfect after dinner treat on a hot summers night.
However, given I can’t see any hot summers nights on the near horizon, I thought i’d experiment with a hot version, perfect to warm you up on a chilly night.
This recipe uses cashews and dates to give texture and make it super thick and decadent.
I’ve made it slightly salted by using salted chocolate, but you can use any type of chocolate you like. But I will say the subtle saltiness goes perfectly with the bitter-sweet dark chocolate.
You’ll love this recipe because it uses no sugar (just a bit of maple/agave) and only a few small squares of chocolate, making it a (slightly) healthier alternative to other sugar-filled versions.
You can make this recipe vegan but switching milk and chocolate with non-dairy versions and omitting the Baileys. I made a vegan version using rice milk and dairy free chocolate, and can assure you it’s equally divine.
1. Soak the cashews and dates for at least an hour, or overnight if possible. Drain & rinse thoroughly.
2. Blend the cashews and dates with the milk, cocoa powder, maple/agave, vanilla and cinnamon. Blend until smooth.
3. Pour into a saucepan and add the salted chocolate and Chocolate Baileys. Heat until the chocolate has melted and the mixture has thickened.
4. Serve with marshmallows & some chocolate shavings.
Storage: You can store in the fridge for a few days and re-heat.
The Macadame. xx
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