3/4 cup cashews
1 cup pitted dates
1 can (15 oz) butternut squash
1/4 cup unsweetened cocoa powder
1 tsp vanilla essence
1 cup unsweetened coconut beverage
1 cup raspberries
1 TBS grated coconut (flakes)
1. Soak the cashews and dates in hot water, for 2 hours. Drain water fully.
2. Blend them to a paste.
3. Add all the other ingredients (except the raspberries and grated coconut) to the blender with the above paste, and blend again. In about 2 minutes, it ought to be done. Add some water if necessary (I didn't add any).
4. Chill, and serve with raspberries and a sprinkling of coconut flakes.
Note: A little less butternut squash next time...