Ingredients

1 cup cashews (soaked in hot water for 10 minutes and drained)
3 pitted medjool dates (soaked in hot water for 5 minutes and drained)
2 tbsp cacao powder
2 tbsp Mayver’s Smooth Peanut Butter
2 tbsp rice malt syrup
1/2 tsp vanilla extract
1/4 cup unsweetened oat milk
1 pinch of salt

For the Raw Blueberry Jam:
1 cup frozen blueberries
1 tbsp water
1 tbsp chia seeds

For the Chocolate Coating:
160g dark chocolate
1 tbsp coconut oil

Method

1. Place all ice cream ingredients into a food processor and process until smooth. Transfer into a bowl and place in the freezer for 30 minutes.
2. Meanwhile, place jam ingredients into a bowl. Mash as blueberries begin to defrost. Be patient, it should take between 10-15 minutes before the mixture becomes jam-like.
3. Remove ice cream from the freezer. On a lined baking tray, teaspoon dollops of the ice cream onto the tray to make 12 domes. Smooth with the back of a slightly wet spoon.
4. Top each with a teaspoon of blueberry jam and place back into the freezer for 1 hour.
5. Place chocolate and coconut oil into a microwave-safe bowl and microwave in 20 seconds increments, stirring after each, until fully melted.
6. Use two forks to lift each ice cream dome and dunk it into the chocolate. With remaining chocolate, use a teaspoon to drizzle lines over the top. Set in the fridge for 30 minutes.
7. Enjoy! Store in the refrigerator.

Thanks to the always amazing @chloeevegan for the recipe!