Chia Seed Espresso Nice Cream

1: Melt the cacao wafers with the coconut oil by heating in a double boiler or microwave in 30 second increments. Set aside.

2: Combine espresso with chia seeds in a small bowl. Stir and refrigerate for 20 minutes until a chia seed pudding forms.

3: Add the espresso chia seed pudding, cashew butter, coconut cream, yogurt, cacao powder, cacao nibs, salt, and honey to a food processor.

4: Use the food processor’s rotary grater attachment to blend in the frozen bananas for easy and even blending.

5: For firmer texture, transfer to a bowl and freeze for 45 minutes, stirring after 20 minutes. Alternatively, use a cold stone.

6: Scoop the nice cream, top with melted cacao wafers and cacao powder, and enjoy.