Rating5/5 (from 2 ratings)5
1 brown coconut , chop up meat for blender
2 large handfuls almonds (I used a 100gram bag), soaked overnight or more
1 large handful sweet dried cherries (trader joes), chopped small peices
2 tablespoon jungle honey! (any honey will do)
2 teaspoon raw sugar (or any other sweetener)
3 tablespoon cacao nibs
Blend 1/2 the coconut meat in blender or food processer. First I processed the coconut, then blended with just enough water to cover the meat and blend. I used the last batch of soak water from the almonds and some brown rice soak water.(warm water seems to help extract the fat). Strain coconut cream through a strainer or cheesecloth. Seperate in bowl.
Then blend half the coconut cream with 1/2 the almonds, 3 tablespoons of cacao nibs, 2 tbs of honey, 2 tsps of raw sugar and 3 large teaspoons of maca and carob – I have a mix that already contains both (quantity depends how intense you want your chocolate flavor – taste and see as you go along!) in the blender until smooth. Strain into the remaining coconut milk and stir. Taste. It should taste strong of the cacao nibs and yet subtly sweet and creamy.
Chop the dried cherries and put half into the mix. Peel the rest of the almonds and chop into small bits and mix with a tsp of cacao nibs and the rest of the chopped cherries. Set aside in fridge for later.
Place the creamy mix in freezer in a tub and stir every half-hour to hour. Basically just scrape away the ice forming on the edges. Keep it slushy. Once frozen stick in food processer until creamy. Add half of the almond/cherry chop you saved in the fridge as it processes. Then serve onto plates of chopped bananna (optional!) and sprinkle with the remainder of the almond/cherry/cacao chopped mix. EAT.
Kerrycv's ThoughtsBy Kerrycv
YUUMMYY variation of many raw choco ice-cream recipes out there – for me the dried sweet cherries and almonds rounded it off….its pretty simple to make, you just need the patience for it to freeze. No ice-cream maker needed, though I’m sure if you have one it will work even better. I also read that cooling it in the fridge for the first hour helps the ‘creaminess’. I can’t find young coconuts here in Peru, just the brown ones, which worked fine. All measurements are approximate – taste as you go! This is defintely a lower-fat ice cream, if you want it creeaaamier try using the whole coconut (I only used half – saving the other half for pinneaple-basil ice cream!)
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