Ingredients
- 5 tablespoons of HerbaZest Lucuma Powder
- 1 cup of cashew (soaked overnight)
- 1/4 cup of chia (seeds)
- 5 tablespoons of honey
- 3 teaspoons of vanilla extract
- 4 tablespoons of HerbaZest Cacao Nibs
- 1 1/3 cups of coconut milk (full fat)
Directions
Raw and naturally dried nibs from cacao beans are full of antioxidants and add a crunchy texture to this easy-to-make cashew ice cream, whereas lucuma provides its mild sweetness and delicate flavor. Chia seeds, on the other hand, are full of omega fatty acids and fiber, while cashews give a creamy texture to this tasty and healthy dessert.
- Soak the cashews overnight or cover with hot water for about 2-4 hours before using them.
- In a medium bowl, mix very well chia seeds, coconut's milk, honey, and vanilla with a whisker and refrigerate overnight.(2 minutes)
- The next day, use a food processor to blend the chia mixture with the soaked cashews and the lucuma powder at high speed, until you get a thick and creamy consistency. Add a pinch of salt to taste.(5 minutes)
- Transfer the creamy mixture back into the bowl, and blend in the cacao nibs with a spatula until they are well distributed. Frozen for about 4 hours before serving.(4 hours)
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