2 cups raw cashews, soaked 4 hours or more
2 cups young Thai coconut meat (about 2 coconuts)
1-1/4 cups coconut water
3/4 cups honey, agave nectar or 4-7 droppersful of liquid stevia
1/4 cup coconut butter
1/4 teaspoon vanilla powder or 2 tablespoons liquid vanilla extract
1/2 teaspoon sea salt
In a high speed blender, blend all of the ingredients until completely
smooth. Chill thoroughly in the refrigerator & then process in an ice cream
maker according to the manufacturer’s instructions.
This ice cream is a great base for all kinds of flavor variations. You can
add pureed strawberries, fresh mint leaves, raw cacao powder or nibs, chai
tea, coffee or whatever your imagination can create!
This dessert can be used as is without freezing it as a delicious dairy
free substitute for whipped cream on top of fruit pies, chocolate ganache
tarts or just fresh fruit salad.
Makes about 5 cups.
*From High Voltage Raw Restaurant