The Sexy Sugar Free Vegan Project: Cacao, Berry + Coconut Crunch Ice Cream
Congratulations! You made it to the end of The Sexy Sugar Free Vegan Project! How do you feel? Are you ready to take on Christmas with your newly liberated tastebuds? Have you experienced a boost in super natural energy? Can you feel your inner sugar monster loosening it's grip? I sure hope so! Whether you've tried just one recipe over the past 3 weeks or you've used the ideas I've presented here to completely transform your diet – today we celebrate!
I thought long and hard about which recipe to post today. Finally, I decided that nothing says Christmas quite like... chocolate, berries and cream! And the best part? Two of those things are super foods – especially when used in the purest, most natural form we can get our hands on! Enter organic raw cacao powder. Typically grown in the Amazon, it contains up to twice the amount of antioxidants of traditional cocoa powder made from farmed, roasted beans. Imagine that! Sugar free ice cream, jam packed with antioxidants, magnesium and bliss nutrients that can help keep you energized, healthy and happy. Now that's the kind of Christmas present I'm talking about!
Next, we'll make the Cacao, Berry and Coconut Crunch, which is my vegan variation on Sarah Wilson's sugar free Raspberry Ripe. It's pretty delicious all on it's own and you'll certainly have some leftover if you follow this recipe. Let's go!
Cacao, Berry & Coconut Crunch Ice Cream
2 x 400ml cans coconut cream
½ cup rice malt syrup
1 tsp pure vanilla essence
2 tbsp tapioca powder (arrowroot)
1 tsp xantham gum
1 tsp whisky
for the Cacao Berry and Coconut Crunch
¾ cup coconut butter, melted
2 tbsp raw cacao powder
1 tbsp rice malt syrup
½ tsp fine crystal salt
1 tsp coconut flour
¼ cup unsweetened shredded coconut
½ cup of raspberries
Combine all of the ingredients for the ice cream in a blender and blend until smooth. Pour the mixture into your ice cream maker and churn according to manufacturer's instructions (if you don't have an ice cream maker, transfer the mixture to an ice-cream container and freeze, stirring every 20 minutes until set).
Meanwhile, prepare the Cacao, Berry and Coconut Crunch. Melt the coconut butter in a small saucepan on a low heat. Stir in the cacao and syrup. When smooth and well combined, remove from heat. Add the salt and coconut flour and stir until smooth and well combined. Arrange the berries and coconut on a sheet of baking paper in a shallow, rectangular baking dish. Pour the chocolate mixture over the top and pop in the freezer. When firm, chop roughly and return to the freezer until the ice cream is ready.
When the mixture reaches a soft-serve consistency, or about 2 minutes before the recommended 'set' time, add half of your chopped Cacao, Berry and Coconut Crunch churn for a further minute or so, or until the ice cream and crunch chunks are just combined. When the ice cream is done, pack it into a chilled container and freeze until firm (another hour or so should do it!). Scoop into bowls and top with the remaining cacao crunch.
How do I sign up to The Sexy Sugar Free Vegan Project?
To join, simply enter your email address below. I'll send out little goodies and tips along the way. Then, simply follow Wolf and Willow each day and try out as many recipes as you can. Easy!
