Chocolate Tahini Ice Cream

2 cups unsweetened almond milk(I use homemade because it tastes so much better and I make mine creamy, otherwise use a canned "lite" coconut milk)

¼ cup oat flour (for truly raw oats click here)

½ cup raw cacao powder

¾ cup coconut sugar

¼ cup + 2 tablespoons Dastony RAW sesame tahini (Reduce this to just ¼ cup if you are concerned of too strong a dark chocolate taste, which the tahini gives, OR just sub cashew butter if you are not a tahini fan!)

2 teaspoons vanilla extract

2 tablespoons raw agave (or maple syrup, coconut nectar, etc.)

2 tablespoons melted cocoa butter

¼ teaspoon fine sea salt (don't omit)

subheading: Note:

I use Dastony raw tahini in this recipe because I love it's smooth, raw creamy texture. You are welcome to use whatever brand you have on hand, but make sure it is a quality raw, as most tahini is from toasted sesame seeds and may impart too strong a flavor. I have only made this using the Dastony brand. Otherwise, use cashew butter because you WILL taste tahini in this!

Directions at thevegan8.com

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