My feet are barely touching the ground to the moment (in the most wonderful of ways). I am feeling such a depth of gratitude for ever deeper levels of trust and surrender, taking leaps of faith and trusting my sacred path on this journey that we call life.
When we touch the divine in ourselves, we start to see it all around, in everyone we meet. The ordinary moments become opportunities for the most profound gratitude. So I got up early especially to post this recipe – simply because I am filled with gratitude for everyone who tunes in to my blog. Sharing compassionate, plant-based recipes is my way of helping to make the world a better place one delicious bite at a time.
I feel profound gratitude that I have a website and that I have people tuning in to share with! So today I am sharing my secret coconut cacao ice cream. The secret’s out haha!
Cacao… is it good for us?
Cacao is chock-full of antioxidants, healthy fats, protein, polyphenols, minerals and vitamins. Cacao brings yet another incredible line up of super-food nutrition to this healthy ice cream. The theobromine in cacao helps to stimulate the central nervous system, relax smooth muscles and dilate the blood vessels.
Chemicals naturally present also encourage serotonin, and other neurotransmitters, that help inspire a good-mood and relieve depression. Cacao (which is the raw form of cocoa) contains various components like alkaloids, proteins, beta-carotene, leucine, linoleic, lipase, lysine, and theobromine, that all work together to improve physical and mental health.
Be sure to use either raw cacao or pure cocoa that has no additional ingredients in it. You can buy this from a health food store or online. Always by organic and fairtrade cacao to be sure that you are supporting ethical practices in the production.
I discovered an easy way to make dairy-free ice cream using coconut milk from a can. Yes, this does make rich and decadent… so I recommend this more as a treat than a staple food. Be warned however, the only problem is that it tastes TOO GOOD!
Get organic coconut milk if possible with at least 55% coconut. Ideally, you will buy coconut milk that has only coconut and water in it. This is easy to find in a health food store in Europe of the UK, although in North America they can’t help but add one or two other ingredients in there (in the USA or Canada I tend to buy Thai Kitchen Organic, which seems fine and works lovely in this ice cream).
Coconut gives this an amazing creaminess.
One last thing. This requires no churning (woohoo!) just a simple hand blender or food processor will do. I use a hand blender.
It will firm up in the freezer and works best if you leave it out at room temperature for about 20 minutes before serving.
In the photo, I’ve drizzled white chocolate on it that I made with cacao butter and powdered coconut milk. I’m happy to share more about that soon, so if you are interested please give me a nudge.
- 400ml full fat coconut milk from a can (1 can)
- 200g pitted dates ( between 3/4 and 1 cup)
- 4 tablespoons cacao powder
- Soak the dates in the coconut milk in a jug for at least 2 hours (or overnight). This makes the dates soft and easy to blend.
- When ready add the cacao powder to the jug.
- Use a hand blender (easiest), jug blender or food processor to blend together until creamy smooth.
- Pour into a container (I use a glass loaf tin for this) and then pop into the freezer.
- Freeze for a few hours to get a perfect ice cream texture.
- You can leave as long as you want. After a few hours, the ice cream will become harder - in which case, the best way to serve is to take out of the freezer and leave at room temperature until it is nicely scoopable (which is normally after about 20 minutes, depending on the temperature).
Pin for later…