Raw Chocolate Coconut Ice Cream

Ingredients

• 2 cups raw cashews (soaked for a few hours, then rinsed and drained)
• 2 cups young coconut meat
• 1 cup water or coconut water
• 10 pitted Medjool dates
• 4 tablespoons raw cacao powder
• 1 teaspoon raw vanilla bean powder
• Optional: 1/3 cup coconut sugar or maple syrup
• Optional: 1/3 cup (raw) dairy-free chocolate chips

Directions

1. Place all of your ingredients (except chocolate chips) in a high speed blender.

2. Blend until you get a thick and smooth batter. I recommend starting with just 1/2 cup of water, and then adding more as you go. The thicker the batter is, the better it tastes.

3. Stir in chocolate chips by hand and pour mixture into a medium-sized container.

4. Freeze for at least six hours before serving. Let the ice cream defrost for about 15 minutes before scooping into balls and serving it. The ice cream will keep for at least a month in the freezer.