Hope your September has been going well so far! I’ve been having a really busy month but am loving every minute of it. For starters I’m no longer working at The Living Cafe anymore but have been hard at work at creating something on the sideline which hopefully I can share with everyone soon. Last week, I was on an extremely easy and pleasant juice fast (no kidding!) which I will share more about in the upcoming posts. And last but not least, its my birthday month so I’m doing alot of catching up with friends, pigging out and trying to compensate with more hours in the gym =P
In the meantime, I wanted to share this recipe that I created as a guest post on HungryAngMo’s blog and you can read the post here. It’s my vegan (almost raw) version of the classic Magnum ice cream…….and i LOVE IT!!
VEGAN MAGNUM COCONUT ICE CREAM
Makes 2 portions
WHAT YOU’LL NEED
½ cup packed coconut meat (around 2 coconuts)
¼ cup coconut water
¼ cup xylitol*
½ tsp vanilla essence
*Xylitol is a natural, low GI sugar substitute that has 40x less calories than sugar and is suitable for people with diabetes or for those watching their weight. You can replace xylitol with equal amounts of sugar too.
Raw Chocolate Coating
150g raw cacao butter (before melting)
3 TBS raw cacao powder
1 TSP lucuma powder (optional, if not replace with 1 TSP cacao powder)
2 TBS + 1 TSP agave nectar
¼ TSP vanilla essence
Pinch of salt
1. Scrape out the flesh from the 2 large coconuts. Make sure that the flesh isn’t the translucent kind
2. Blend all ingredients in a high speed blender and pour it into 2 ice cream moulds.
3. Leave to freeze overnight.
Raw Chocolate Coating
1. There are several ways to melt the cacao butter but I prefer using the water bath method. You’ll need 2 bowls – a larger one to hold the hot liquid and a smaller one that fits inside the larger one to hold the cacao butter.
Bowl some water and pour it into the larger bowl. Place the smaller bowl with the cacao butter inside the larger bowl and keep stirring till the butter melts. I also use a thermometer to make sure the temperature inside the smaller bowl doesn’t go above 47degrees Celsius so that it’s still considered “raw”. But that’s really optional.
2. Once the cacao butter has melted, add in the rest of the ingredients and stir well till it becomes a smooth liquid chocolate. Add more agave nectar if you don’t find it sweet enough.
3. Get ready an empty tray and line it with parchment paper.
4. Remove the ice-cream moulds from the freezer and slowly pull out your coconut ice cream from the mould.
5. Coat the ice-cream in chocolate and place it on the tray. Place it back in the freezer.
6. I repeated step 5 three times because I wanted my chocolate shell to be thick and chocoately! Once you’re done, leave it in the freezer overnight and you’ll have something delicious to look forward to in the morning!
** If you have excess chocolate, simply freeze it and you’ll get chocolate!
The chocolate surface is not that smooth, and i need to improve on that…but hopefully you’ll do a better job than me=)