CHOC CHUNK CHERRY ICE-CREAM
Raw Chocolate Chunks:
- 1/2 cup cacao butter
- 2 heaped tbsp raw cacao powder (add more if you like it more bitter)
- 1/4 cup maple syrup
- 100g cashews (soaked for minimum 6 hours and rinsed)
- 3 medjoul dates (soaked for 10mins in hot water, or 4 hours in cold water)
- 1 can coconut milk (full fat)
- Juice of 1 lemon
- 2 tsp vanilla extract or 1 vanilla pod
- 3tbsp brown rice syrup or maple syrup
- 2 tbsp coconut butter (melted)
- 200g frozen sour cherries (fresh of you can get your hands on them)
- 1/2 tsp agar agar powder
- 2 tbsp brown rice syrup or maple syrup
- Some extra cherries for garnish
Raw Chocolate Chunks:
- Place the cacao butter into a
bowl and melt it by sitting it on
top of a saucepan with some simmering water.
- Remove form the heat and stir in the cacao powder and maple syrup. Stir well.
- Line a baking tray with cling film or parchment paper and pour the chocolate out on it, spreading evenly.
- Place into the freezer for about 20 minutes to set.
- Once the chocolate is hard, remove it from the freezer and cut in into chunks.
- Add the cashews, dates, lemon juice, coconut
milk, vanilla and brown rice syrup to a high
speed food processor. Blend for 3-5 minutes
or until the mixture is completely smooth and
silky. Taste and add more brown rice syrup if
you want it to taste sweeter.
- Add the melted coconut butter to the
mixture and blend for another 30 seconds to
incorporate it into te mixture.
- Pour into a large bowl and set aside.
- Add the cherries and their juice to a bowl. Place them on top of a pan of simmering water.
- Add the agar agar powder and stir the mixture for about 5 minutes until it thickens slightly.
Add the cherry sauce and 3/4 of the raw chocolate chunks to the bowl with the icecream mixture.
- Carefully fold the mixture while ensuring not to over mix so that you can see those beautiful dimensions!.
- Pour the mixture into a loaf tin lined with parchment paper.
- Garnish the top of the icecream using the remaining chocolate and some whole cherries.
- Cover the icecream with cling film or tin foil and freeze for a mimimum of 6 hours.
- Remove the icecream from the freezer about 15 minutes before serving and dip your icecream scoop into hot water before scooping :)