A Community Recipe by Angie207
This is a creamy chocolate treat that is great alone or in my “Pie Crust”. My whole non-raw family likes it, too!
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Recipe Directions
1. Put cashews in blender and then all other ingredients on top. Blend.
2. Use water only if you have to, as the secret to its creaminess is its thickness. With more water, it will freeze harder like ice.
3. When it is well blended and creamy, pour into pie crust or container and freeze for 12-24 hours.
Angie207's Thoughts
By angie207 This is a creamy chocolate treat that is great alone or in my “Pie Crust”.
My whole non-raw family likes it, too!
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Comments
Top voted
candoit
May 04, 2010
Do the cashews need to be soaked? Do you use raw cashews?
candoit
May 06, 2010
I live in Los Angeles and it is a lot harder than I thought it would be. Getting everything I need is like going on a treasure hunt. There are a few raw restaurants though, so that's nice.
candoit
May 05, 2010
I'll let you know, I can't wait to try it! Do you live remote where it is difficult to get raw food? I'm going to give it a whirl this weekend, I'll start soaking the cashews tomorrow.
All
candoit
May 10, 2010
Yes, the liquid from a mature coconut and I did use it in place of water. It was mmm mmm good, I couldn't leave it alone.
angie207
May 08, 2010
That sounds yummy! Yes, I forgot to say that it is really sweet because I am usually trying to make food for people who are not used to eating raw. (my son hated everything I made with raw chocolate, until I realized he doesn't like dark chocolate & I started making things a lot sweeter and less chocolatey). Coconut milk? - Is that the liquid from a mature coconut? I've seen people use that term to describe several different things. Did you use that in place of the water, then?
candoit
May 08, 2010
We killed the whole batch in one night. I only used one cup of agave because it is so sweet and threw in about 1/3 c. of coconut milk and a tablespoon of cacao nibs. It was YUMMY! Thank you!
angie207
May 06, 2010
I understand the "treasure hunt" thing. I go to at least 3 to 5 stores to get what I use on a regular basis - I'm just grateful they have it! There is only one raw food bar in Utah; fortunately it is less than an hour away.
candoit
May 06, 2010
I live in Los Angeles and it is a lot harder than I thought it would be. Getting everything I need is like going on a treasure hunt. There are a few raw restaurants though, so that's nice.
angie207
May 05, 2010
No, I'm in Utah and fortunately for me, the health food stores here are great about stocking raw food and even ordering in new items when we request them. Thank goodness! When I first started it was harder, but where I live there are a lot of people wanting raw food, so it is getting much better now. The cashews that are labeled as raw are heated when the shells are opened; they are just labeled as raw to differentiate from roasted cashews, and a lot of raw food eaters eat them and feel great. I just don't (feel great eating them) any more, and sunfood.com sells truly raw cashews that are cracked open by hand with a knife. I just haven't been able to try them yet. How is it where you live? Also, if you like this ice cream, I also posted a chocolate raspberry version. Both are really sweet and rich.
candoit
May 05, 2010
I'll let you know, I can't wait to try it! Do you live remote where it is difficult to get raw food? I'm going to give it a whirl this weekend, I'll start soaking the cashews tomorrow.
angie207
May 04, 2010
I don't soak the cashews. I created this recipe before going completely raw, so the cashews are the regular raw-labeled ones that aren't truly raw. I have been trying to order the truly raw cashews, but they have been out of stock, so I haven't been able to try it with those yet. If you do use the truly raw cashews, you might want to soak them to let them start sprouting? Let me know if you try it.
candoit
May 04, 2010
Do the cashews need to be soaked? Do you use raw cashews?
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