• Place the raw cashews in a glass bowl, cover with boiled water and place a plate or a lid on top of the bowl. Set aside 30 minutes to soften the nuts. Otherwise, soak with cold water overnight - 24 hours.
• Drain, rinse the nuts, and place in the jug of a high-speed blender, such as a Vitamix.
• Shake the can of coconut cream vigorously and add to the jug with vanilla, maple syrup, and lemon juice.
• Blend on high speed - speed 8 to 10 - for about 15-20 seconds or until smooth, when no bits and pieces of nuts can be seen.
• Place a 12-hole muffin silicone pan onto a board or plate. The plate makes it easier to transfer the mold to the freezer in the next step. Set it aside.
• Pour the batter into the silicone mold up to half their level - don't over-fill or the bites will be too thick and hard to crunch later on.
• Freeze the mold for 2-3 hours or until the bites are hard.
• You can eat them plain now. Push out the ice cream bites from the mold. Keep at room temperature for 5-8 minutes before eating to achieve the best creamy texture.
• Freeze remaining bites in an airtight container for up to 3 months.

Optional shell

• In a microwave-safe bowl, place dark chocolate and coconut oil.
• Microwave until melted - about 1 minute.
• Release the ice cream bites from the mold and, using 2 forks, dip into the melted chocolate, drain for a few seconds above the bowl to remove excess chocolate, then return to a plate covered with lightly oiled parchment paper.
• Sprinkle some freeze-dried raspberries or chopped nuts to decorate.
• Freeze again to harden the chocolate shell.