Chocolate Ice Cream (Dairy-Free)

2 cups raw cashew nuts
1 cup young Thai coconut water
1 cup young Thai coconut flesh
½ cup agave nectar (more or less, depending how sweet you like it)
½ cup raw cacao powder
1 Tablespoon coconut oil

Blend until all ingredients in a high speed blender (I use Vitamix), until thick and creamy.  Freeze overnight in an airtight container.  
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**This is so good.  When I first make it, it’s like a pudding and I get a banana and dip, yummy! Then I put in freezer.