Raw Triple Berry Cacao Bliss Ice Cream

Raw Triple Berry Cacao Bliss Ice Cream
Makes about 6 cups

Ice Cream:

• 1 cup coconut water
• 2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
• 2 cups soaked raw cashews, drained (soaked at least 4 hours)
• 1/2 cup raw coconut nectar
• seeds of one vanilla bean
• 2 drops du Terra lavender essential oil (optional)
• a pinch of sea salt
• 2/3 cup fresh organic raspberries
• 2/3 cup fresh organic blackberries
• 2/3 cup fresh organic strawberries
• 1/2 cup coconut oil, warmed to liquid
• 1/2 cup raw cacao nibs
• 2 Tbsp dried lavender flowers

Berry Swirl:

• 1/3 cup fresh organic raspberries
• 1/3 cup fresh organic blackberries
• 1/3 cup fresh organic strawberries
• 2 tsp coconut nectar
• 1 tsp pure vanilla extract

1. To make base, add coconut water to a food processor, along with cashews, coconut, agave nectar, vanilla, lavender, sea salt and berries. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute (if it clumps up at all, continue to blend until it is smooth, it just means the coconut oil was not warm enough and solidified, but by blending it, you warm it up slightly). Pour the mixture into an ice cream maker and process according to directions.
2. Meanwhile to make the swirl, combine all ingredients and blend in the food processor until smooth.  Set aside.
3. When the ice cream is done churning, remove from ice cream maker, stir in cacao nibs and lavender, then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the swirl over it, then pour half the remaining ice cream over that.  Drizzle with half the remaining swirl, then top with the remaining ice cream then the remaining swirl.
4. Place in the freezer and let sit for at least four hours or overnight to firm up to scoop-able consistency.