Creamy Cashew and Strawberry Ice Cream
Soak the cashews for at least 4 hour or preferably overnight
In the morning drain them and pop them in a high speed blender with the rest of the ingredients Blend on high until super smooth and creamy.
Pour the cashew mixture to a freezer friendly dish Now mash up the strawberries with a fork (add the sweetener if needed) and mix them gently into the cashew mixture.
Pop in the freezer for minimum 5 hours or overnight Serve with more fresh strawberries
Cashew Nuts
1 tin coconut milk (full fat works the best)
1 cup shredded coconut
2 tsp 100% raw virgin coconut oil
2 tsp maple syrup or sweetener of your choice
250g strawberries
1 tsp maple syrup (optional)
Apple Berry Muffins
Chocolate and Cashew Biscotti
Grain Free Granola