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Desserts

Raspberry Chocolate Ganache with Coconut Ice Cream

online raw desserts course

Don’t let this recipe intimidate you! It’s actually a really easy recipe that I just plated and decorated nicely. If you love chocolate then you will love this chocolate ganache cake flavored with raspberry and paired with a raspberry coconut ice cream!

Yes, this delightful recipe is vegan, gluten-free and no-bake! I used an ice cream maker which is optional and I also include instructions on how to make it without.

Here is a recipe for the dark chocolate for enrobing. 

If you make this recipe, I would love to see your version of plating! Tag me at @crystal_dawn_culinary on instagram!

online raw desserts course
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Raspberry Chocolate Ganache with Raspberry Coconut Ice Cream

Raw, Vegan, Gluten-Free and no-bake dessert

Course: Dessert
Keyword: gluten-free, healthy, no-bake, vegan
Servings: 6
Ingredients
Raspberry Coconut Ice Cream
  • 1 cup cashews soaked 2 hours and rinsed
  • 1/4 cup almond milk
  • 1/2 cup young coconut meat
  • 1/2 cup coconut nectar or maple syrup or agave
  • 2 tsp beet powder for color
  • 6 drops raspberry flavor (I use medicine flower essence)
  • 5 drops vanilla essence or 1 tsp vanilla extract
  • 1/4 tsp himalayan salt
  • 1/4 cup coconut oil melted
  • 1/4 cup freeze-dried raspberries chopped
Raspberry Chocolate Ganache
  • 3/4 cup cacao powder
  • 1/4 cup cacao butter melted
  • 1/4 cup coconut oil melted
  • 1/2 cup coconut nectar or maple syrup or agave
  • 4 drops vanilla essence or 3/4 tsp vanilla extract
  • 6 drops raspberry essence
  • 1/2 cup warm water
Instructions
Raspberry Coconut Ice Cream

  1. Blend all ingredients except coconut oil and freeze-dried raspberries until smooth. 

  2. Add coconut oil and blend again until well combined.

  3. Transfer to an ice-cream maker and process as per manufacturer’s instructions.

  4. Add freeze-dried raspberries at the end and mix until combined.

  5. Transfer to a container and set in freezer overnight.

  6. If you are not using an ice-cream maker, transfer to a shallow container and place in freezer for 1 hour.

  7. Remove from freezer and hand whisk ice-cream mixture to remove air bubbles and eliminate crystals from forming.

  8. Repeat process every 45 minutes until ice-cream is frozen (takes approximately 4 to 6 hours).

Raspberry Chocolate Ganache

  1. Blend all ingredients except warm water in a high-speed blender until smooth.

  2. While blender is running on low, add warm water and blend only for a few seconds.

  3. Place the silicone mold you are using on top of a tray or cutting board.

  4. Pour chocolate ganache in silicone mold and pat on counter to remove air bubbles.

  5. Set in freezer for minimum 4 hours.

Garnish and Assembly

  1. Remove chocolate ganache from silicone mold.

  2. Enrobe in melted dark chocolate

  3. Dust with cacao powder or freeze-dried raspberry powder.

  4. Serve with raspberry coconut ice cream.

 

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