Cashew Coconut Creamer

Cashew Coconut Creamer

1 cup cashews

1/2 cup raw coconut flakes

1 1/2 cups pitted dates

1 T vanilla or hazelnut extract 

Approximately 1 cup coconut or almond milk

For extra sweetness add either honey or pure maple syrup.

Soak cashews coconut and dates in purified water for four hours or overnight. Drain out the water and put in the blender with the extract, milk, and syrup or honey. Blend on high for 1-2 minutes. I use a vitamix blender. Freeze what you don’t need in a ziplock bag pressed flat.