Directions

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1. Soak cashews for 4-12 hours or overnight. Drain and rinse the nuts.

2. Add warm water (~45°C) and one probiotic capsule to the nuts. Blend with an immersion blender until it reaches a curd-like consistency. It doesn't need to be super smooth.

3. Transfer the curd mixture to a clean container/jar. Leave it in a warm place without direct sunlight. After 12-24 hours, a slightly tangy taste should develop.

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1. Place all ingredients in a saucepan, set to medium heat, and wait for the chocolate to melt.

2. Whisk until smooth, then transfer to a container. Put it in the freezer for faster stabilization.

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1. Mix the cherries, sugar, agar, and lemon juice, then heat the mixture over medium-low heat until it boils, stirring occasionally.

2. Once it boils, let it simmer for about 1 more minute to activate the agar.

3. Pour the mixture into a container and let it cool completely. After it sets, blend it with a hand blender until smooth.

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1. In a blender, combine all ingredients except coconut milk, agar, and cornstarch.

2. Put coconut milk, cornstarch, and agar in a saucepan, and bring to a boil while stirring constantly. Keep it on the heat for 1 minute to activate the agar.

3. Pour this coconut mixture into the blender with the other ingredients. Blend until smooth.

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1. Use a silicone mold. Fill it first with the curd cheese base, then the two fillings, and again with the curd cheese base.

2. While the bars cool, you have enough time to make the glaze: melt the chocolate, add the oil, and stir with a spatula until smooth and glossy.

3. After 2-3 hours when the bars are completely frozen, remove them from the mold. Dip each one in chocolate and sprinkle with nut crumbs.