1 cup raw unsalted cashews
1/2 cup pitted dates
1/2 cup dry coconut, shredded
1 - 14 oz can light coconut milk
1 1/2 tsp vanilla extract
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 tbsp maple syrup - optional
In a bowl place the cashews and cover with water, let soak for at least 4 hours.
In another bow place the dates and cover with warm water and let the dates soak for 20 minutes. Reserve the date soaking water for later in this recipe.
Preheat oven to 325 degrees Fahrenheit.
Spread the coconut on rimmed baking sheet. Bake stirring often until evenly golden brown. Be careful to watch that the coconut does not burn. Remove coconut from the oven and let cool.
Drain the cashews and place in a high speed blender along with 1/2 cup of the date soaking liquid and 1/2 cup coconut milk, blend until very smooth.
Add drained dates, remaining coconut milk, toasted coconut, vanilla, nutmeg, cloves, salt and maple syrup (if desired). Blend until smooth. If mixture is too thick, blend in a small amount of water. You may adjust sweetness if desired by adding more maple syrup.
Refrigerate a couple hours, until cold.