White Chocolate Chunk and Lavender Gelato

Ingredients 2 cups raw cashews ¾ cup filtered water or coconut water ½ cup maple syrup 1 TBS good quality vanilla extract ¼ tsp sea salt 1 drop therapeutic grade lavender essential oil Instructions Blend everything but the white chocolate in your blender, until creamy and smooth. Chill for 6 hours or overnight. Freeze the cream according to your ice cream maker’s instructions. Add the white chocolate chunks right before serving.

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