These are very yummy, not too sweet, but super rich. They have a very subtle lingering spice to them that complements the chocolate nicely. If you've never had cayenne and chocolate, it's the perfect combination of flavors
Basically a recipe I came up with today. This can also be used as frosting or mousse.
This recipe was inspired by wanting to recreate mint chocolate chip ice cream without the need to use young Thai coconuts. After several tries and an ice cream maker (Cusinart Supreme™ Commercial Quality Ice Cream Maker) I came up with 3 flavorful and melt in your mouth ice cream flavors. If you do not have an ice cream maker you can freeze the mixture in ice cube trays and run it through a juicer. You can also blend it up with a little nut milk. You can find items like cacao butter and goji berries at http://www.rawguru.com/store
This recipe is from Roshi's Raw Lifestyle. For the original post, click here.
Ask your average South Asian what their favorite frozen dessert is, and the answer invariably comes back as kulfi. Kulfi is a dessert thats been made in India for hundreds of years, and comes in a variety of flavors from cardamom to pistachio to mango. I have wonderful memories of my grandma bringing fresh batches out of the freezer for all us grandchildren to enjoy, and its been a favorite of mine ever since. Traditionally, its made by boiling down milk until it gets very thick, and then adding whatever type of flavoring you’d like. For my version, I chose an old American classic (chocolate), and mixed it with a traditional essence of the East, kewra. Along with the frozen banana as a base, its one flavorful dessert.
Hi all. I'm new to raw food but this was my first attempt at making a completely raw dessert. I do not remember the amounts of ingredients I used, but they can vary depending on personal preferences and textures. So, use the amounts you see fit.