Chocolate Ice Cream/Pie Filling
Submitted by angie on February 13, 2008 - 6:48pm
(3 votes)
This is a creamy chocolate treat that is great alone or in my “Pie Crust”. My whole non-raw family likes it, too!
Ingredients:
2 cup raw cashews
1½ cup raw agave nectar
3 tablespoon raw chocolate
powder
1½ teaspoon fresh lemon juice
.125 teaspoon sea salt
1 teaspoon vanilla extract
1 - 2 ice cubes, helps keep blender from overheating & adds
part of the liquid
water only if needed to help blend.
Preparation:
Put cashews in blender, then all other ingredients on top, and start blending. Use water only if you have to, as the secret to its creamyness is its thickness. With more water, it will freeze harder like ice. When it is well blended and creamy, pour into pie crust or container and freeze for 12-24 hours.
No responses to "Chocolate Ice Cream/Pie Filling"
1.
Yes, the liquid from a mature coconut and I did use it in place of water. It was mmm mmm good, I couldn't leave it alone.
2.
That sounds yummy! Yes, I forgot to say that it is really sweet because I am usually trying to make food for people who are not used to eating raw. (my son hated everything I made with raw chocolate, until I realized he doesn't like dark chocolate & I started making things a lot sweeter and less chocolatey). Coconut milk? - Is that the liquid from a mature coconut? I've seen people use that term to describe several different things. Did you use that in place of the water, then?
3.
We killed the whole batch in one night. I only used one cup of agave because it is so sweet and threw in about 1/3 c. of coconut milk and a tablespoon of cacao nibs. It was YUMMY! Thank you!
4.
I understand the "treasure hunt" thing. I go to at least 3 to 5 stores to get what I use on a regular basis - I'm just grateful they have it! There is only one raw food bar in Utah; fortunately it is less than an hour away.
5.
I live in Los Angeles and it is a lot harder than I thought it would be. Getting everything I need is like going on a treasure hunt. There are a few raw restaurants though, so that's nice.
6.
No, I'm in Utah and fortunately for me, the health food stores here are great about stocking raw food and even ordering in new items when we request them. Thank goodness! When I first started it was harder, but where I live there are a lot of people wanting raw food, so it is getting much better now. The cashews that are labeled as raw are heated when the shells are opened; they are just labeled as raw to differentiate from roasted cashews, and a lot of raw food eaters eat them and feel great. I just don't (feel great eating them) any more, and sunfood.com sells truly raw cashews that are cracked open by hand with a knife. I just haven't been able to try them yet. How is it where you live? Also, if you like this ice cream, I also posted a chocolate raspberry version. Both are really sweet and rich.
7.
I'll let you know, I can't wait to try it! Do you live remote where it is difficult to get raw food? I'm going to give it a whirl this weekend, I'll start soaking the cashews tomorrow.
8.
I don't soak the cashews. I created this recipe before going completely raw, so the cashews are the regular raw-labeled ones that aren't truly raw. I have been trying to order the truly raw cashews, but they have been out of stock, so I haven't been able to try it with those yet. If you do use the truly raw cashews, you might want to soak them to let them start sprouting? Let me know if you try it.
9.
Do the cashews need to be soaked? Do you use raw cashews?