1 cup cashews, soaked for 1 – 2 hours and then drained throughly
2 tsp vanilla extract
1/4 cup almond meal or flour
1 tbsp unsalted almond butter
1/4 tsp sea salt
3 tbsp + 1 tsp honey (you can sub rice malt syrup or 4 – 5 Medjool dates, pitted, soaked for an hour and drained, if you’re vegan or low sugar)
1/4 cup cacao nibs (you can also use high quality dark chocolate chunks)
In a food processor, process all ingredients except for cacao nibs or chocolate, scraping down the sides, until very very smooth. You really want to go for quite awhile – 2 – 3 minutes at least. That’s key to getting the perfect texture.
When it’s very smooth, let cool for a few minutes (if it has warmed at all) then add in cacao nibs or dark chocolate and pulse 4 – 5 times until well distributed but still chunky.
Transfer to container of choice and eat with a spoon!
Store in fridge for 4 – 5 days, or in freezer (my preference) for 6 months, eating spoonfuls when you get the urge!