- 1 14 oz can coconut milk or cream(I prefer full fat milk for texture propose)
- 2 cups of cashews
- 1 cup of koko samoa cacao
- 1/2 cup of coconut sugar or 5 medjool dates
- 1 tsp vanilla extract
Blend all ingredients and freeze the night before in a ziplock(lay flat) or ice cubes. The day after blend again until creamy texture. Add desired toppings. In this case we used sheered coconut and pure cacao chips.