Ingredients
- 3 cups raw cacao nibs or 2 cups cacao powder
- 1 t vanilla extract or raw vanilla powder or 5 vanilla beans
- 1/4 cup coconut oil
- 1 t cinnamon
- 2 cups agave nectar
- 1 t Himalayan salt
- Almond Nut Milk
- 3 cups almonds (soaked 8 hours)
- 4 cups mineralized water
- 1 T vanilla
- 1 pinch sea salt
- 1 t raw honey
- 1 pinch cinnamon
- 1 t mesquite powder
- Ice Cream Base
- 4 cups pine nuts
- 2 cups young Thai coconut water
- 2 cups young Thai coconut flesh
- 2 cups agave nector
- Vanilla Gelato
- 4 cups Ice Cream Base
- 3 T vanilla
- 1 t Himalayan salt
Preparation
Step 1
Place all ingredients in a high powered blender and blend until rich and creamy in consistency
Once blended, transfer to a squeeze bottle container with a standard tip to make garnishing fast and easy, or place in a sealed glass jar and store refrigerated for up to 10 days
Add 1 cup nut milk to create a creamy texture and taste
Makes 2 1/2 cups
Almond Milk
Rinse almonds well and drain
Blend 2 cups soaked almonds with 2 cups water
Strain mixture through your choice of nut-milk bag or cheesecloth
Repeat
Save nut meat for other recipes, stored in refrigerated airtight container (use within 24 hours)
Combine freshly squeezed nut milk, vanilla, sea salt, honey, cinnamon and mesquite in blender and lightly blend
Chill and enjoy
Ice Cream Base
Blend all ingredients well in a high speed blender until thick and creamy
Makes 4 cups
Vanilla Gelato
Blend all ingredients well in a blender until rich and creamy
Freeze immediately for 3 hours
Top with fresh berry puree and whole berries
Makes 4 cups