• 250g cacao butter
  • 1/2C agave
  • 1C cashews, soaked
  • 1T vanilla
  • 1C shredded coconut


  1. Melt cacao butter – either in a bowl in the dehydrator, or in a bowl over a saucepan of water on low heat.
  2. Pour melted cacao into a high speed blender jug.
  3. Add all other ingredients, except for coconut, and blend until smooth and creamy.
  4. Add coconut, and pulse a few times to mix through without blending further.
  5. Pour onto a baking tray or container lined with baking paper.
  6. Set in the freezer.