- 1 c of water (or 1 cup coconut water)
- ¾ c of cashews (raw preferably)
- ¾ c of pitted mejol dates
- pinch of sea salt
- 1 tsp vanilla
- 2 tbsp of cocoa powder (raw preferably)
Put in a blender and blend until thick and smooth.
Pour into your ice cream maker and make according to instructions OR place in container and freeze for 1 hour.