Place the nuts in a large bowl. Add enough water to completely immerse the nuts. Cover with a cloth and leave out a room temperature overnight.
Drain cashews in a sieve and rinse under running water.
Add the drained cashews and coconut milk to a blender. Blend on high until smooth.
Pour mixture into a glass or metal bowl. Set the bowl over a saucepan of boiling water, making sure the bowl doesn’t touch the water. Reduce the saucepan to a simmer. Add in the base sachet of the starter whisking continuously until the mixture reaches 85 degrees Celsius. Remove from boiling water. Place the bowl into a sink with 2 inches of cold water allowing the mixture to cool to 45 degrees Celsius.
Add the starter culture sachet and maple syrup, whisk through until combined.
Pour mixture into clean jars. Leave at room temperature for the yoghurt to incubate for 10 hours.
Chill yoghurt in the fridge for at least 4 hours to solidify.
Spoon into 4 bowls. Spread slices of fresh fruits on top. Drizzle over blueberry sauce and sprinkle shards of blueberry chocolate.
If you don’t have time to soak your cashews you can speed up the process by covering with boiling water. Leave for at least 15 minutes but the longer the better.
It’s best to leave the yogurt somewhere warm like a hot water cupboard or by a fireplace or heater while it rests.
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