So I’m sitting in Switzerland, snow falling outside and obviously I’m writing about ice cream.. <br /> <br />Ummm, but ice cream’s perfect all year round, no? <br /> <br />This recipe came about because I’ve been addicted to this chocolate cashew ice cream lately, so I felt like I had to have a go at making it myself.. Add some cocao nibs and it’s chocolate chip! Raw, vegan chocolate chip ice cream. Yum! <br /> <br />Another thing I’ve been eating a lot of lately is dark chocolate with raspberry chips. Mmmm, chocolate and raspberry, hardly a revelation of mine, but when I was photographing the ice cream and trying to jazz up the appearance a little, I thought about what would go well and look pretty.. Raspberries, yes! <br /> <br />I just crumbled some frozen raspberries on top. Easy and seriously satisfying. <br /> <br />Berries and chocolate is something special for sure, and as you can tell, I like chocolate (…and berries). <br /> <br />Now a little word on cashews, if you didn’t know already, they make the most delicious creamy sauce and desserts. I have a vegan cashew caesar salad I need to share with you too! So watch this space.. I’ve been tricking my meat loving friends into eating a lot of plant based meals recently, and while they obviously are aware there’s no meat and maybe even aware there’s no dairy, everyone’s happy. <br /> <br />NB. You’ll need to soak the cashews for at least 4 hours, preferably overnight, so little planning is required but the recipe itself is super simple. <br /> <br />I used coconut nectar here but you can substitute with maple syrup or brown rice syrup, which will be a little less sweet. <br /> <br />I’ve given weight measurement for most of the ingredients here, for me it’s just an easier, less messy and more accurate way of measuring ingredients.

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