Drain the cashews and combine them with a splash of the fresh water in a high-speed blender. Begin to puree, slowly adding the water, until a smooth milk has been made.

Add the melted coconut oil, coconut milk, sweetener, salt, vanilla, and cacao. Puree just until mixed.

Place the ice cream mixture in a metal bowl and pop it into the freezer. After a few hours give it a stir and return it to the freezer. Stir it every once in a while until its reached pudding consistency. Then stir in the cacao nibs and place in a sealed container to set fully.

Let soften up prior to serving. Garnish with more cacao nibs, or if you're feeling crazy, maybe some Maldon!