This is a creamy chocolate treat that is great alone or in my “Pie Crust”. My whole non-raw family likes it, too!
2 cup raw cashews
1½ cup raw agave nectar
3 tablespoon raw chocolate powder
1½ teaspoon fresh lemon juice
.125 teaspoon sea salt
1 teaspoon vanilla extract
1 - 2 ice cubes, helps keep blender from overheating & adds part of the liquid
water only if needed to help blend.
Put cashews in blender, then all other ingredients on top, and start blending. Use water only if you have to, as the secret to its creamyness is its thickness. With more water, it will freeze harder like ice. When it is well blended and creamy, pour into pie crust or container and freeze for 12-24 hours.