Vegan Peanut Butter Chocolate Ice Cream

1: Place cashews in a small bowl and cover with filtered water. Soak for 12 hours.

2: Melt chocolate in a double boiler over medium heat, stirring until melted. Remove from heat and let sit, stirring occasionally, until cooled to room temperature.

3: Melt coconut oil and allow to cool slightly.

4: Drain cashews and add to a blender with 1 cup fresh filtered water.

5: Transfer melted chocolate into the blender.

6: Add Kura Chocolate Plant Based Vegan Protein, coconut sugar, cocoa powder, peanut butter, vanilla, and salt. Purée until smooth.

7: With the motor running on low speed, slowly pour in oil and purée until creamy.

8: Process in an ice cream maker or place in a glass container and freeze until firm.

9: Allow to warm slightly before serving. Enjoy!