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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
High-speed blender
Food Processor
Ice Cream Maker
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
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.