1 cup cashews, soaked for 2 hours
2 ripe avocados
⅓ cup full-fat coconut milk
⅓ cup raw cacao powder
2 teaspoons vanilla extract
⅓ cup raw blue agave nectar or maple syrup
1 tablespoon arrowroot powder
¼ cup date paste (see recipe below)
1 tablespoon melted coconut oil
⅛ teaspoon fine sea salt
1 cup grain-sweetened or vegan chocolate chips
Drain the water from the cashews. Combine all of the ingredients except the chocolate chips in a blender and blend until smooth and creamy. Stir in the chocolate chips. Scoop into separate bowls and refrigerate for at least 2 hours to set.
To make date paste: Pour two-thirds cup of hot water over one cup pitted dates and soak for about an hour. Put all of the ingredients into a blender and process until a smooth, thick paste is formed.