Step 1

Soak raw cashews in hot boiling water for an hour, or boiled them in hot water for 15 minutes then drain if you’re short on time.

Step 2

Take the pits out of Medjool dates. Place pitted Medjool dates, softened cashews, full fat coconut cream, vanilla extract, lemon juice, maple syrup, in a high-speed blender.

Step 3

Blend on high speed until smooth and creamy (please be patient, it will take 8-10 minutes or longer). Occasionally stop and scrape down the sides with a silicone spatula if needed.

Step 4

Pour the smooth puree into a freezable container, smooth the surface and put the lid on. Leave it in the freezer for at least 4-5 hours before serving. (*NoteServe with crushed walnuts, pecans, or hazelnuts. Sprinkle sea salt flakes and drizzle more maple syrup on the top. Enjoy!