Serves 6-8 | Gluten free, dairy free
Ingredients
· 1 ½ cup cashews, soaked overnight, rinsed and drained
· ⅓ cup coconut oil, melted
· 1 lemon, juiced (approx. ¼ cup juice)
· 1 tsp lemon zest
· ¼ tsp salt
· 1 tsp lavender, culinary grade
· ½ cup honey
· ⅔ cup coconut milk, full-fat
· 2 scoop vanilla marine collagen (NCN), can omit if vegan
· ¼ cup blueberries (for colouring)
Method
1. Soak cashews overnight (or at least 6 hours on the counter). Drain and rinse. Place into a high speed blender.
2. Add all the remaining ingredients (coconut oil lasts since it will solidify when met with other cooler ingredients).
3. Blitz on high for a few minutes. Scraping sides if needed and using a blender hand wand if stuck.
4. Pour into silicone molds or 7" spring pan (lined with parchment paper)
5. Place in the freezer for at least 6 hours before consumption. Freezes well for up to three months properly sealed.
Tips
· Pairs well with Almond Olive Oil Citrus Cookies (made with NCN pumpkin protein powder) and lemon glaze