Vegan Chocolate Chocolate Chunk Ice Cream (Sugar Free)

1. In a small bowl soak the raw cashews for one hour in enough water to cover the cashews.
2. In another small bowl soak the pitted dates in enough water to cover the dates.
3. For the chocolate chunk mix-ins, combine the cacao powder, sea salt and stevia in a bowl. Then add the honey and melted coconut oil and whisk until smooth.
4. Pour the chocolate mixture into a glass or plastic container and freeze while the cashews and dates are soaking.
5. Once the cashews and dates are finished soaking, drain and rinse the cashews but reserve the date water.
6. Pour the dates and the date water into a high speed blender. Add the milk, soaked cashews, vanilla, cacao power, stevia and xanthan gum to the blender and blend on high speed until smooth.
7. At this point take out the frozen chocolate and using a spoon or butter knife make it into chunks. Pour the ice cream mixture into a bowl and stir in the chocolate chunks. Place the bowl into the freezer for 45 minutes to an hour until it’s really cold but not frozen.
8. When the ice cream base is really cold turn on your ice cream machine and pour in the mixture.
9. Follow the manufacturer’s directions for making ice cream. Our Oster machine takes just under 20 minutes.
10. Serve immediately and try to share some! There probably won’t be any leftovers!

Yields 4 cups.