Vegan Protein Ice Cream with Chocolate Coating

Ingredients

• 1 cup natural cashews, soaked for half an hour in boiling water
• 1 package silken tofu
• 3 Medjool dates, pitted
• 1 heaping tablespoon good-quality cacao
• 1 cup strong espresso (or a small cup of strong instant coffee)
• Good-quality dark chocolate, at least 70% cacao, for melting
• 1 tablespoon coconut oil

Instructions

1. 1Add the soaked cashews, tofu, dates, cacao and espresso to a blender and blend for a long time until you get a smooth batter.
2. 2Pour the batter into popsicle molds, or into a container, and freeze.
3. 3Once the popsicles are frozen, melt the dark chocolate together with the tablespoon of coconut oil.
4. 4Dip the popsicles in the melted chocolate and return them to the freezer.