Diy nut vegan ice cream
Base - for a 26cm dish
3 cups nuts (walnuts, hazelnuts, almonds to taste)
20 pitted Majool dates
1/2 cup coconut oil
Layer the base about 1 cm thick on the dish
For the cream-
Juice and rind of one lemon
2 cups of soaked cashews (soaked in water for 12 hours)
3 tablespoons maple syrup
1 cup water
1 teaspoon vanilla essence
3 tablespoons of organic raw cacao powder
Blend all the ingredients to a smooth cream in a blender & pour over the nut base.
Freeze for around 3 hours until frozen
Cut into small cubes, serve & enjoy!