Overnight Oats with Cashew Espresso Cacao Cream and Fresh Berries

Start by placing the cashews for the cashew cacao espresso cream in a pot and add water to cover the nuts. Then bring to a boil over high heat. Once they begin to boil, reduce heat slightly to medium-high and let simmer for 8-10 minutes. This process will make the cashews softer and easier to blend into a smooth puree. Once done, drain the cashews and set aside.

Combine the almond milk and pitted dates in the blender and blend. Then add the cashews and blend. Add the remaining ingredients for the cashew espresso cacao cream and blend till you get a smooth creamy consistency. It helps to use a tamper to push the cream around while you're blending since it gets kinda thick. You also might have to stop the blender a few times to let the motor rest. When you are done transfer to a jar or tupperware and store in the fridge.

For the oats, decide whether you want to make on big jar of oats or put all six servings, or less if u want, in separate jars. I find that one big jar takes up less room in the fridge, yet the already pre-proportioned jars can be more convenient if you are rushed in the morning. If u go for the big jar, combine all the ingredient in the jar and stir with a fork to fully mix.

If you go with the little jars, follow the single serving oat measurements for each jar. Stir the ingredients with a fork and mix thoroughly. If you opt for the small jars I suggest using 16 oz mason jars so you have room for the cacao cream and berries in the morning. Place the oats in the fridge for at least a couple hours preferably overnight, hence the name.

Now for the assembly. In the morning scope out 1/6th of the oats into a mason jar or bowl or grab an already proportioned jar. Cut up some strawberries or your favorite berries and add to the oats along with 1/4 cup of the cashew espresso cacao cream, top with cacao nibs, and enjoy!