RAW CHOCOLATE–COVERED CASHEW ICE CREAM

SERVES 4 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 tbsp cashew butter

2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

FOR THE CHOCOLATE GLAZE

1⁄2 cup raw cacao butter

2 tbsp extra virgin coconut oil

3 tbsp maple syrup or another sweetener

5 tbsp raw cacao powder

NUTRITIONAL VALUES

Calories: 77kcal
Fat: 4.8g (1.8g S.Fat)
Carbs: 6.9g
Protein: 2.3g
Sugar: 2.8g
Sodium: 26mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the cashew butter, maple syrup, and vanilla until smooth.

If desired, taste and add more sweetener. Pour into ice pop moulds, insert sticks, and freeze for 4 to 6 hours, or until solid.

Set aside a baking sheet lined with parchment paper.

Melt the cacao butter and coconut oil in a small saucepan over medium-low heat to make the chocolate glaze. Remove from the heat, then whisk in the maple syrup and cacao powder to make a smooth sauce. If desired, taste and add more sweetener or cacao. Fill a bowl or cup halfway with water.

Remove the ice pops from the freezer. Remove the ice pops from the moulds and quickly dip them into the chocolate glaze. Place them on the prepared baking sheet and place them in the freezer until the glaze hardens. Serve and have fun!

CHOCOLATE CREAMSICLES WITH WHITE CHOCOLATE GLAZE

SERVES 4 PORTIONS

2 ripe bananas

3 tbsp almond butter or nut butter or seed butter of your choice

3 tbsp raw cacao powder or unsweetened cocoa powder

1 tsp vanilla extract

1⁄2 cup (120 ml) unsweetened almond milk or other plant-based milk

White Chocolate Sauce

NUTRITIONAL VALUES

Calories: 158kcal
Fat: 8.3g (1.2g S.Fat)
Carbs: 21.1g
Protein: 4.4g
Sugar: 10.7g
Sodium: 32mg

METHOD

In a blender, combine all of the ingredients except the White Chocolate Sauce and blend until smooth. Fill ice pop moulds halfway with the mixture, insert ice pop sticks, and freeze for 4 to 6 hours, or until firm.

Set aside a baking sheet lined with parchment paper.

When the creamsicles are solid, remove them from the moulds (a quick dip in hot water will help) and dip them into the White Chocolate Sauce. Return to the prepared baking sheet and place in the freezer for a few minutes to allow the white chocolate to set. Serve and have fun!

CHOCOLATE HAZELNUT GELATO

SERVES 1 QUART

1 (13.5-ounce) (383 g) can coconut milk

2 cups almond or soy milk 3⁄4 cup agave

1⁄8 tsp salt

3⁄4 tsp xanthan or guar gum

1⁄2 cup unsweetened cocoa powder

3 tbsp hazelnut butter

1 tbsp Frangelico or another hazelnut liqueur

NUTRITIONAL VALUES

Calories: 2525kcal
Fat: 191.1g (83.7g S.Fat)
Carbs: 174.7g
Protein: 58.5g
Sugar: 20.6g
Sodium: 223mg

METHOD

In a blender, combine coconut milk, almond milk, agave, salt, xanthan gum, cocoa, hazelnut butter, and liqueur. Place in the refrigerator for 2 to 3 hours to chill. Pour the chilled ice cream base into an ice cream maker and process according to the manufacturer's instructions.