For the ice cream

2 (14 ounce) cans coconut milk
3 tablespoons unsweetened cocoa powder
⅓ cup raw honey
1 teaspoon instant coffee (I used ground coffee)
⅛ teaspoon cinnamon
pinch of salt
¼ cup sunflower seed butter (or other nut butter)

For the chocolate shell

¼ cup coconut oil, melted
1 tablespoon unsweetened cocoa powder
1 tablespoon sunbutter (or other nut butter)
2 tablespoons raw honey
½ teaspoon vanilla extract
pinch of salt