In high speed blender combine:
- 1 C rolled oats
- 1/4 C raw unsalted cashews (for fatfree use salt-free white beans instead)
- 10 Medjool dates (pre-soaked & deseeded, save water) OR use comparable amount of soaked raisins instead of dates
- Liquid from 2 cans of low or sodium-free garbanzo beans (save beans for salads)
- 2 1/2 C water (include date/raisin pre-soak water)
- 1 t vanilla extract
- 4 T cacao (or cocoa) powder
Continue blending for 3 or 4 minutes, then pour into pan.
Cook on medium heat stirring constantly with wooden spoon, until desired viscosity is achieved.
Pour into glass containers & chill in refrigerator for 3+ hours.
Serve w/ fruit & whipped nut cream.
(May be used for cream pie. Crust recipe here.)