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Vegan Cashew Coffee Ice Cream
with Apricots and Hemp Hearts

INGREDIENTS

1 cup raw organic cashews, soaked for 45 minutes
1 tbsp date syrup or agave syrup
1 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp cinnamon
1 tbsp fresh coffee grounds
1 cup ice cubes
3 tbsp hemp hearts
Splash of cold coffee

Garnish:
Raw cashews
Fresh apricot, pitted and sliced
Crushed coffee beans (optional)
Cacao nibs (optional)

This recipe is for a day that you: a) have leftover coffee from the AM, and b) are thinking about making supper's dessert at lunchtime. Fail to plan = plan to fail! This ice cream, however, is far from a fail.

Feel free to congratulate me on my first ever raw vegan cashew ice cream! You could use this as a base for many different flavours... use your imagination! But also try this winner!

INSTRUCTIONS

Blend all ingredients in a high powered blender. Spoon into a somewhat shallow dish and freeze for 2 to 3 hours or until solid through to the bottom of the dish (you can take a sharp knife and test if the ice cream pierces with some resistance all the way to the bottom). When ready, spoon into bowls over fresh sliced apricots or other fruit.

Photographs by Heart & Frame Photography

Web design by Brianna of Nourished by Bri

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