Monday, September 24, 2012

Living Vanilla "Ice Cream"

2 cups raw cashews, soaked 4 hours or more
2 cups young Thai coconut meat (about 2 coconuts)
1-1/4 cups coconut water
3/4 cups honey, agave nectar or 4-7 droppersful of liquid stevia
1/4 cup coconut butter
1/4 teaspoon vanilla powder or 2 tablespoons liquid vanilla extract
1/2 teaspoon sea salt

In a high speed blender, blend all of the ingredients until completely smooth. Chill thoroughly in the refrigerator & then process in an ice cream maker according to the manufacturer’s instructions. This ice cream is a great base for all kinds of flavor variations. You can add pureed strawberries, fresh mint leaves, raw cacao powder or nibs, chai tea, coffee or whatever your imagination can create! This dessert can be used as is without freezing it as a delicious dairy free substitute for whipped cream on top of fruit pies, chocolate ganache tarts or just fresh fruit salad. Makes about 5 cups. *From High Voltage Raw Restaurant

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