Vegan Cashew Coffee Ice Cream
with Apricots and Hemp Hearts
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
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!
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.