Wednesday, April 18, 2012

Vanilla Pudding Ice cream Base
-6 young coconuts
-1/2 cup coconut water
-1/2 cup agave nectar
-1 tsp ground vanilla powder
Open coconuts and save water for drinking. Scrape out the soft coconut meat. In a high speed blender combine the coconut meat, water, agave and vanilla and blend until you have a rich and smooth cream. Transfer in molds and freeze for at least 8 hours.
Cacao Chocolate Shell
-150 gr. raw shaved cacao paste
-1/2 cup coconut butter/oil
-1/2 cup agave nectar ( or to taste)
Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!
As you can see from the pictures, my chocolate shell is kind of fudgy and not hard like a chocolate shell. That happened because my chocolate seized when I added the agave…but that does not make it any less yummy! To stop this from happening it is safer to put the agave with the cacao paste and melt it together rather than melting the paste and then mixing in the agave. But still, because agave is a liquid there is always a risk that the chocolate will seize. You can also use dry sweeteners like stevia powder or palm sugar.
Definitely beats the Dilly bar anytime!

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