Ingredients

1 + 1/2 cups Cashews (soaked 20 min)
½ tsp Lemon Juice
Pinch of Himalayan Salt
1 + ½ cups Coconut Cream
½ cup Brewed MOAS Date Coffee (brew strong and cool completely)
8 Large Medjool Dates
½ cup Maple Syrup (or to taste)
½ cup Almond Butter
1 tsp Vanilla Extract

Instructions

1
Brew the MOAS Date Coffee and let it cool completely.
2
Soak the cashews in hot water for 20 minutes, then drain.
3
In a blender, add soaked cashews, lemon juice, coconut cream, brewed and cooled MOAS Date Coffee, dates, maple syrup, almond butter, and vanilla extract.
4
Blend until completely smooth and creamy.
5
Pour the mixture into a container.
6
Freeze for 4–6 hours until firm.
7
Top with crushed almonds before serving.