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Creamy coconut milk makes a dreamy base for a vegan, raw chocolate ice cream, and the subtle sweetness of medjool dates takes the place of refined sugar in a homemade caramel sauce.
Chocolate Ice Cream
10 to 12 medjool dates, pitted
2/3 cup cacao powder
2 teaspoons vanilla extract
1/2 cup almond milk
1 teaspoon sea salt
2 14-ounce cans coconut milk
10 to 12 medjool dates, pitted
2/3 cup cacao powder
2 teaspoons vanilla extract
1/2 cup almond milk
1 teaspoon sea salt
2 14-ounce cans coconut milk
Caramel Sauce
12 medjool dates, pitted
1 1/2 teaspoon sea salt
1/2 cup cashews
1/2 cup almond milk
1/2 cup maple syrup
1 teaspoon vanilla powder
1 teaspoon vanilla extract
12 medjool dates, pitted
1 1/2 teaspoon sea salt
1/2 cup cashews
1/2 cup almond milk
1/2 cup maple syrup
1 teaspoon vanilla powder
1 teaspoon vanilla extract
or the ice cream: Place the bowl of a stand mixer in the freezer to chill for 10 minutes.
Place dates in bowl of food processor and process until smooth. Add in cocoa powder, vanilla, almond milk, and salt. Process until smooth.
Open coconut milk cans and scoop out the hardened coconut cream, discarding the clear liquid. Place cream in chilled bowl of mixer fitted with the whisk attachment and whip 1 minute until light and fluffy. Add in cacao-date mixture and whip until thoroughly combined. Transfer mixture to a parchment-lined, freezer-safe container, and cover with plastic film. Freeze for at least 3 hours.
For the caramel sauce, place all the ingredients together in the bowl of a food processor and process until creamy and smooth.
https://thrivemarket.com/blog/raw-chocolate-ice-cream?uid=694761&uaexptime=1757496158&uatoken=69fec5b5f965e04e3449a224bf07c15c79b5a463b5264a99834cad0cbf5e8ffd&ccode=10THRIVE50&utm_source=Sailthru&utm_medium=email&utm_campaign=2015_09_19_Recipe_Leads&utm_term=Leads%20-%20Less%20Early%20Engagement
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