RAW ICE CREAM BARS!
Chocolate Pudding Ice cream Base
- 4 ripe Avocados
- 1 cup Essential Living Foods Raw Cacao Powder
- 1 cup Essential Living Foods Yacon Syrup
- 1/2 cup water
Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds. Freeze for at least 8 hours.
White Chocolate Shell
- 150 grams Essential Living Foods Raw shaved Cacao Butter
- 4 tbsp Essential Living Foods Raw Coconut Butter
- 6 tbsp Coconut Milk Powder ( this is not a raw product, but you can substitute with lucuma, maca or yacon powder)
- 6 tbsp Essential Living Foods Yacon Syrup
- 1/2 tsp ground Essential Living Foods Vanilla Bean Powder
Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!
To assemble take the ice cream sticks out of the freezer (make sure they are completely frozen) and dip in the chocolate. Hold the stick and let it drip for a few seconds as it hardens. Place on non-stick baking paper until the chocolate sets completely. Repeat until you cover all the ice cream bars. Once you are done, repeat this process again, so that you create a thicker shell. Wrap each ice cream bar in baking paper and store in a container in the freezer.
This recipe makes about 10 small ice cream bars.
Vanilla Pudding Ice cream Base
-6 young coconuts
-1/2 cup coconut water
-1/2 cup Essential Living Foods Yacon Syrup
-1 tsp ground Essential Living Foods Vanilla Bean Powder
Open coconuts and save water for drinking. Scrape out the soft coconut meat. In a high speed blender combine the coconut meat, water, agave and vanilla and blend until you have a rich and smooth cream. Transfer in molds and freeze for at least 8 hours.
Cacao Chocolate Shell
-150 gr. Essential Living Foods Raw Cacaohttp://essentiallivingfoods.com/products/cacao-paste-peruvian-16oz Paste
-1/2 cup Coconut Butter
-1/2 cup Essential Living Foods Yacon Syrup
Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!
As you can see from the pictures, my chocolate shell is kind of fudgy and not hard like a chocolate shell. That happened because my chocolate seized when I added the agave…but that does not make it any less yummy! To stop this from happening it is safer to put the agave with the cacao paste and melt it together rather than melting the paste and then mixing in the agave. But still, because agave is a liquid there is always a risk that the chocolate will seize. You can also use dry sweeteners like stevia powder or palm sugar.
Enjoy!
Recipe By: Veggie Wedgie!
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