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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

Raspberry Chocolate Ganache with Raspberry Coconut Ice Cream

Raw, Vegan, Gluten-Free and no-bake dessert
Course Dessert
Servings 6

Equipment

  • High-speed blender
  • Food Processor
  • Ice Cream Maker

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

  • Blend all ingredients except coconut oil and freeze-dried raspberries until smooth. 
  • Add coconut oil and blend again until well combined.
  • Transfer to an ice-cream maker and process as per manufacturer’s instructions.
  • Add freeze-dried raspberries at the end and mix until combined.
  • Transfer to a container and set in freezer overnight.
  • If you are not using an ice-cream maker, transfer to a shallow container and place in freezer for 1 hour.
  • Remove from freezer and hand whisk ice-cream mixture to remove air bubbles and eliminate crystals from forming.
  • Repeat process every 45 minutes until ice-cream is frozen (takes approximately 4 to 6 hours).

Raspberry Chocolate Ganache

  • Blend all ingredients except warm water in a high-speed blender until smooth.
  • While blender is running on low, add warm water and blend only for a few seconds.
  • Place the silicone mold you are using on top of a tray or cutting board.
  • Pour chocolate ganache in silicone mold and pat on counter to remove air bubbles.
  • Set in freezer for minimum 4 hours.

Garnish and Assembly

  • Remove chocolate ganache from silicone mold.
  • Enrobe in melted dark chocolate
  • Dust with cacao powder or freeze-dried raspberry powder.
  • Serve with raspberry coconut ice cream.
Keyword gluten-free, healthy, no-bake, vegan

 

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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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