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.
**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.
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.
**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.