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Non-dairy Chocolate Tahini Ice-cream – – unsweetened almond milk, oat flour, raw cacao powder, coconut sugar, tahini, vanilla bean powder or essence, maple syrup ( or agave syrup etc), cacao butter, Himalayan salt or fine sea salt ((do not omit!)), Add almond milk and oat flour to your blender and leave to soak for 10 minutes.; Add all remaining ingredients and blend for a couple of minutes until very smooth. Taste and add more sweetner or salt to your personal preference.; Either add to your ice cream maker to churn, or place in the freezer for 20 minutes and then reblend again for a few seconds to break down the ice crystals. Place the icecream in the freezer again to harden.; Take icecream out of freezer 10 minutes before serving. Garnish with cacao nibs, or fresh berries.; –