Ingredients

FUDGE
2 cups almond pulp or almond powder
3 tablespoons cacao powder
1/3 cup and 1 tablespoon agave nectar
1 teaspoon vanilla
1/3 cup cashew butter
ICE CREAM
2 cups cashew nuts (soaked for 4 or more hours)
2 to 3 cups water
3 to 4 tablespoons cacao powder
1/2 cup coconut oil
1 tablespoon lecithin (liquid)
1/2 cup agave nectar
1 1/2 teaspoons vanilla

Recipe Directions

FUDGE

1. Mix well and refrigerate for 30 minutes.

ICE CREAM

2. Blend cashews until rich smoothness.

3. Add 1 cup of water at a time when blending the cashew. You want a smooth consistency.

4. Add the rest of the ingredients once smooth consistency is achieved.

5. Freeze.

ASSEMBLY

6. Using a round mold or any shape, add the fudge in the mold and press down until fudge is packed. Lift up mold carefully.

7. Top the fudge with a scoop of ice cream.

Cheflandria's Thoughts

By Cheflandria

Happy Valentine's Day kinda breakfast. :-)

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Comments

Top voted

Cheflandria

May 03, 2010

45 votes
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hi newbie, lecithin binds water and oil together :-)

Cheflandria

May 03, 2010

28 votes
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Marysia, I used the wet pulp from almond milk, not dehydrated - the pulp was refrigerated overnight

All

Cheflandria

May 03, 2010

28 votes
+
Vote up!
-
Vote down!

Marysia, I used the wet pulp from almond milk, not dehydrated - the pulp was refrigerated overnight

Top Voted

Cheflandria

May 03, 2010

45 votes
+
Vote up!
-
Vote down!

hi newbie, lecithin binds water and oil together :-)

Top Voted

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