by The Raw Dessert Kitchen
View
my 1 recipe »
The Raw Dessert Kitchen's Notes:
Expand0.5 cups Pumkin seeds Ask a question about this ingredient
3 Bananas Ask a question about this ingredient
4 tablespoons Lucúma Ask a question about this ingredient
3 tablespoons Mesquite flour Ask a question about this ingredient
1/4 teaspoon real Vanilla Ask a question about this ingredient
2 pinches Himalayan salt Ask a question about this ingredient
0.5 cups Virgin Coconut oil (important to choose the virgin one) Ask a question about this ingredient
0.5 cups baby Figs, soaked for 30 min. Ask a question about this ingredient
7 tablespoons raw Chocolate Powder Ask a question about this ingredient
3/4 cups Water Ask a question about this ingredient
1-2 pinch Himalayan salt Ask a question about this ingredient
1 tablespoon Agave nectar or honey Ask a question about this ingredient
Fudge Ice cream Grind the Pumkin seeds into a fine flour, using a coffee grinder or your food processor. Add the rest of the ingredients except the Coconut oil and blend until perfectly smooth. Then add the Coconut oil and blend to incorporate for about 30 sec. Pour half of the Fudge Ice cream into a bowl and place in the freezer.
Ask a question about this stepFor the Chocolate ice cream: Pour the other half of the Fudge ice cream into a bowl, and add to the food processor the soaked baby figs (they need to be soft). Process them into a "fig-paste". Now add the rest of the ingredients to the food processor and blend until you have a beautiful chocolate cream. Pour it in a bowl and place in the freezer. Serving: Melt some raw chocolate in a water bath and wait for it to cool down and thicken a bit before pouring it on top. Place some of the Chocolate ice cream on a pretty place and put two bananas over. On top of that place balls of the Fudge ice cream and drizzle the melted chocolate over it all.
Ask a question about this step
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
){kind=link}