Cacao and Hazelnut Vegan Ice Creams

Cacao and Hazelnut Vegan Ice Creams

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We created these ice creams for our friends Eve Wellness using hormone-loving cacao which is full of magnesium.

INGREDIENTSIngredients

Cacao ice cream

  • ¾ cup raw cashews (soaked overnight or for 30 minutes in boiling water and drained)
  • ¾ cup coconut cream
  • ¼ cup raw cacao powder
  • ¼ cup maple syrup
  • Pinch of sea salt

Chocolate, hazelnut topping

  • 100g dark chocolate (melted)
  • 1 Tbsp coconut oil 
  • ¼ cup hazelnuts (roasted and finely chopped)
METHODMethod
  1. Add the soaked cashews, coconut cream, cacao powder, maple syrup and salt to a blender; blend until smooth and creamy.
  1. Pour this mixture into popsicle moulds and insert the popsicle sticks. Pop in the freezer for at least four hours.  
  1. To make the chocolate hazelnut topping, melt together the dark chocolate and coconut oil. Remove from the heat and stir through the hazelnuts.

  2. Once the ice creams have set, remove them from the moulds and place them on a plate or tray lined with baking paper; quickly coat each ice cream in the chocolate and hazelnut mixture.

  3. Pop back in the freezer for 15 minutes until the chocolate layer has set. We then drizzled over a little more chocolate and some crushed hazelnuts but this is totally optional.
SERVE WITH
VARIATIONS
  • Swap out the hazelnuts for chopped roasted peanuts or almonds.
TIPS

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