Indulge in the rich flavors of raw cacao and creamy coconut with this vegan ice-cream recipe. Topped with crunchy hazelnut praline, it's a delightful treat for any occasion.
Ingredients: 4 ripe bananas, frozen and chopped. 1/2 cup raw cacao powder. 1/4 cup maple syrup or agave nectar. 1/2 cup coconut cream. 1/2 cup hazelnuts, toasted and chopped. 1/4 cup coconut sugar.
Instructions: Put raw cacao powder, maple syrup or agave nectar, frozen bananas, and coconut cream in a food processor. Blend the ingredients until the ice cream is smooth. Put the mixture in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Set up the hazelnut praline while the ice cream freezes. Melt the coconut sugar in a saucepan over medium heat until it turns golden brown. To make the hazelnuts cover evenly, add them to the caramelized sugar and stir them around. Place the hazelnut mixture on a baking sheet lined with parchment paper and let it cool completely. Break the praline into little pieces and set it aside once it's cool. Add hazelnut praline on top of the raw cacao ice cream and serve.
Prep Time: 15 minutes
Cook Time: 240 minutes
China Moon
