The Sundae Challenge

The Tale Of The Holy Sundae

"Once up on a time, there was a Sundae so divine, that only the ones with the purest  of heart could eat it. The legend tells of a small but growing number of people, being so in tuned with the divine, that they could fully and deeply dive into the molecules of joy found in this fountain of flavors. The feaster would be filled up with supernatural, divine powers and ecstatic love. These people are the only ones that have the magic touch to grab and set free the holy blue spoon that is stuck into the ice cream and that the sundae would then be lit in a glorious light. 

Many have looked for the Holy Graal Sundae and different theories swirls about, though the latest clue would be that it is somewhere in a small kitchen in the deep, dark forests of Sweden, guarded by a fair alchemist Lady named Karolinae, with her chevalier Sir Jakob The Brave Webmaster. 

And who knows, maybe the luck will come knocking on your door saying you are ready to grab the holy blue spoon and fill your mouth with spoonfuls of raw ice cream. Only the stars know."

The Holy Sundae Graal, makes 2 graals.

First make one basic batter that is divided into three batters (about one cup in each) which you then add flavor to. Peel about 2 rhubarb stems and cut them into cubes. Put them into the freezer until deep freezed then thaw them carefully under some hot running water. Any cold pieces of rhubarb will make the Rhubarb ice cream lumpy. The process of freezing rhubarb and thawing it like this makes rhubarb a really great ingredient in the raw dessert kitchen. You'll get a wonderful summer-flavor! And the ice creams doesn't have to be deep freezed, only slightly firmer. The important step is to let the Pecan-Lemon Ice cream get firmer so you can pipe it!


The Basic Ice Cream Batter


• 180 g or 1 1/2 cup Cashews
• 1 1/2 cup Water
• 3 tablespoons melted virgin Coconut oil
• 100 g or 0.5 cup of melted Cacao butter
• 1 pinch of Himalayan salt
• 1/4 teaspoon real Vanilla or liquid Vanilla
• 4 tablespoons Agave nectar
• 1 teaspoon Sunflower lecitin

• 3 tablespoons of Lucuma
• 1 teaspoon of Lemon juice

Slowly melt the Cacao butter in a water bath or in a dehydrator. Grind the Cashews into a super fine flour in a blender. Add all the ingredients except for the Coconut oil and blend until completely smooth. Then add the Coconut oil and blend for maximum 15 sec. Divide the batter into two bowls, about 1 cup in each. Continue with the Pecan-Lemon Ice cream.


The Pecan-Lemon Ice cream

To the blender add:

• Zest from 2.5 organic Lemons (about 0.5 teaspoon + 1/4 teaspoon of zest).
• 1 teaspoon Lemon juice

Blend until incorporated. Now make the pecan crumbs:

• 0.5 cup Pecans
• Cinnamon to taste

Put into a food processor or coffee grinder to grind the Pecans into crumbs. Add the crumbs to the Lemon Ice cream and stir by hand. Pour into a low container and let it chill in the freezer for about 30-40 minutes. It needs to be hard enough to be put into a pastry bag. Otherwise you can just put the Pecan-Lemon ice cream on top with a spoon. Stir the ice cream every now and then. You will se how it gets creamier and creamier by the minute.

Observe: If you want to pipe a swirl using a pastry bag, chose a large tip, and make the pecan crumbs rather small. Too big crumbs can get stuck in the tip, causing severe frustration to any perfectionist out there ;)


The Chocolate Chip Cacao Ice cream

Wash the blender and add one cup of the Basic Ice cream Batter into the blender. Add:

• 2 tablespoons of raw Cacao
• 1 tablespoon of Lucuma
• 1 tablespoon of Mesquite

Blend to incorporate. Don't put the Cacao ice cream into the freezer just yet. Now make the chocolate chip!

• 50 g or 1/4 cup melted Cacao butter
• 2 tablespoons raw Cacao
• 1 tablespoon Carob
• 1/4 teaspoon real Vanilla
• 2.5 tablespoon Agave nectar
• add some Cayenne powder to your liking (optional)

Slowly melt the Cacao butter in a water bath. Transfer to a bowl and add the rest of the ingredients. Stir by hand. Put a thin layer of the melted chocolate into a container to be put into the freezer. Save 2 tablespoons of the melted chocolate for decoration on top of the sundae. When the melted chocolate is hard, take it out of the freezer and brake it into small pieces that you put into the Cacao Ice cream, stir and put it into the freezer. Continue with the last ice cream!


The Rhubarb Ice cream

Wash the blender and ad the last cup of Basic Ice cream batter to the blender. Add:

• 70 g or 0.5 cup cubes of Rhubarb, deep freezed and thawed
• 0.5 teaspoon of Spirulina (if you have your spirulina in form of tablets, you can crush them between two spoons)

Blend to incorporate. Transfer into a container and put into the freezer to harden a bit.

Assemble: First pour some of the melted chocolate in the bottom of the glass to get a nice color effect. Then add the Rhubarb Ice cream, the Cacao Ice cream and finally pipe the Pecan-Lemon ice cream on top. Add the melted chocolate and sprinkle some pecan crumbs. Now dig in and enjoy!

• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

Like this post? Then share it with the rest of the world!

Thanks a lot for reading!

Much Love

/Karolina Eleonora~ 

Ice Cream Sandwich with a Chocolate Chip Mint Filling

I don't know about you, but personally I adore everything with mint in it. These Ice Cream Sandwiches have a Chocolate Chip Mint Filling that I originally created for one of the swirled pies in my eBook 'The Dessert Revolution'. The pie ('Mint Kiss Swirl Pie' on page 27-28) is swirled with a vanilla filling and this mint filling, loaded with gorgeous cacao nibs that gives that chocolate crunch.

The Sandwich cookies does not require a dehydrator, though they need to be a bit freeze to harden. They are based on hemp seeds, pumpkin seeds and shredded coconut. If you like your seeds soaked and sprouted it is fine. Only make sure they are dry before you start making a flour of them. 

Why I love HEMP

• Hemp can grow almost everywhere on this planet. By nature hemp is organic as it doesn't need any fertilizer, chemicals, and pesticide. It adds nutrients to the soil, removes toxins, aerates the soil and prevents soil erosion with it’s long roots. Hemp actually leaves the soil in better condition than before it was planted.

• You can make hemp milk out of hemp seeds.

• The hemp plant can be used for three important and usable products as the seeds, the powder of the seeds (hemp protein powder) and the oil, all is highly nutritious. You can also eat the fresh leaves in a salad. 

• Hemp is very rich in nutrients such as omega fatty acids, amino acids, and minerals. The seed oil contains 80% essential fatty acids (EFAs), linoleic acid (LA, 50-70%), alpha-linolenic acid (ALA, 15–25%) and Gamma-Linolenic_acid (GLA, 1–6%). 

• Both the complete protein and the essential oils contained in hemp seeds are in ideal ratios for human nutrition. 

• 65% of its protein content in hemp is in the form of globulin edestin, so that it can actually be used by the body in its raw state. 

• Hemp seed oil promotes a beautiful skin and hair, nourishing both on a cellular level. As a daily routine, apply hemp oil to your skin and it will be absorbed where the EFA's can go straight to work!

 Also the GLA acid is healing for the gut which also promotes a glowing, healthy skin.

• The oil and the protein powder is perfect for athletes wanting defined muscles. 

• Add a handful of hemp seeds to your smoothie and you will get a creamier, more nutritious and more satisfying smoothie. I find that a couple of teaspoons of orange juice pares very well with hemp. 

The Hemp Sandwich Cookies, nut free
Makes about 8 double cookies.

• 1 cup hulled Hemp seeds
• 1 1/2 cup shredded Coconut
• 0.5 cup Pumpkin seeds
• 2 small pinches of Himalayan salt
• 0.5 teaspoon real Vanilla
• 5 tablespoons of Lucuma
• 1/3 cup Water
• 2 tablespoons melted virgin Coconut oil
• 3 tablespoons Agave nectar
• 2 teaspoons Orange juice

Grind the Hemp seeds, shredded Coconut and Pumpkin seeds into a fine flour using a blender. Transfer to a large bowl. Add the rest of the ingredients and stir by hand until you get a dough. Put the dough on a piece of greaseproof paper and flatten it out. Put another piece of greaseproof paper on top and work the doug out with a rolling pin. Stamp cookies with a cookie cutter and lift the whole paper up, with the dough and place it in the freezer. When the cookies are hard you can carefully peel them off the paper.

Chocolate Chip Mint Cream

The recipe below will give you a lot more mint cream than needed for the cookies. You can use the rest as a mint ice cream, or make half the recipe. 

• 180 g or 1 1/2 cup Cashews

• 1 1/2 cup Water

• 3 tablespoons melted virgin Coconut oil

• 100 g or 6 tablespoons of melted Cacao butter

• 1 pinch of Himalayan salt

• 1/4 teaspoon real Vanilla or liquid Vanilla

• 2 tablespoons Agave nectar

• 1 teaspoon Sunflower lecitin

• 1 cup Mint leaves, tightly packed

• 0.5-1 teaspoon Spirulina powder

• 5-8 drops Mint essence

• Two handfulls of cacao Nibs

Slowly melt the Cacao butter in a water bath or in a dehydrator. Grind the Cashews into a super fine flour in a blender. Add all the ingredients except for the Coconut oil and Nibs and blend until completely fine. Then add the Coconut oil and blend for maximum 15 sec. Finally add the Nibs but don't blend. Make sure to adjust the flavors to your liking. Add a little extra sweetener or mint essence if you like. The filling will taste the best when well chilled. 

Pour the batter into a container with lid that can be stored in your freezer. The batter will at this point look rather loose, but don't worry, it will turn into the creamiest filling after some time in the freezer. You need to freeze the mint filling for about 1.5 hour. Stir it every now and then for an even result. When it is creamy and hard enough to be spread on the cookies it is done. 

Glass Sandwich på Hampa med Choklad & Mintkräm (delvis nötfria)

Sandwich Cookies

Blir ca 8 dubbla cookies

• 2 dl skalad Hampa

• 3 dl riven Cocos

• 1 dl Pumpakärnor (om groddade, se till att de är helt torra innan de mals till mjöl)

• 2 msk smält virgin Cocosolja 

• 2 små nypor Himalayasalt

• 0.5 tsk äkta Vanilj

• 5 msk Lucuma

• 0.75 dl Vatten

• 3-4 msk Agave nektar (använder du honung så ta mer eftersom det är svagare sötma)

• 2 tsk Apelsinjuice

Gör ett mjöl av Hampan, Cocosen och Pumpakärnorna i en blender. Tillsätt resten av ingredienserna till en stor skål och rör för hand tills du har fått en deg. Platta ut degen ovanpå ett smörpapper. Lägg sen smörpapper ovanpå degen och kavla ut med kavel ca 0.5 cm tjockt. Tycker du det blir för kladdigt kan du mala lite mer mjöl och strö över. Stansa kakaor och lyft över hela smörpappret med degen på till frysen där de får ligga och hårdna. Ta sen en osthyvel el. liknande och lossa försiktigt på kakorna. Lägg dem åter i frysen. Fortsätt med mintkrämen!

Chocolate Chip Mintkräm

Detta recept blir nästan en hel normalstor blender-kanna full och det kommer bli smet över efter att du brett på den på kakorna. Antingen kan du använda resten av smeten som glass, eller göra halva receptet nedan. Vill du ha många Sandwich cookies kan du göra dubbla satsen cookies och hela satsen smet nedan. 

• 3 dl Cashewnötter

• 1 nypa Himalayasalt

• 1 krm äkta Vanilj

• 3 dl Vatten

• 2-3 msk Agavenektar

• 1 tsk Solroslecitin

• 3 msk smält virgin Cocosolja

• 100 g eller 6 msk smält Kakaosmör

• 2 stora nävar Kakao Nibs

• 2 dl Myntalöv, tätt packat

• 0.5-1 tsk Spirulinapulver eller krossa ca 4-8 st piller i mortel

• 5-8 droppar Mint essens

Mal Cashewnötterna till ett fint, fint mjöl i en blender. Tillsätt resten av ingredienserna förutom Cocosoljan och Nibsen. Mixa länge och väl tills du har en perfekt smet. Den kommer att se lös ut, men allt ordnar till sig sen i frysen och blir till den krämigaste glassen du kan tänka dig. Tillsätt den smälta Cocosoljan och mixa max 15 sek. Slutligen häller du i Nibsen utan att mixa och häller upp på burk som ställs i frysen. Var noga med att smaka av. Justera mängden sötma och mint tills det smakar perfekt för Dig! Smeten kommer smakmässigt mer till sin rätt som fryst. Låt frysa i ca 1.5 timme. Rör om då och då för att få en jämn frysning. När smeten börjar få en krämig konsistens av det tjockare slaget kan du skeda på eller spritsa på fyllningen mellan kakorna. 

Tips: Spirulinan färgar smeten knallgrön, så vill du ha en ljus mintgrön färg som på bilderna använder du 0.5 tsk Spirulina. Vill du ha en mörkare färg tillsätter du mer. Jag använder Spirulina till "mint färgning" eftersom det är en blågrön alg. Skulle du försöka färga med tex nått annat grönt pulver som hampaprotein, korngräs eller dyl, blir det ett gulaktigt resultat och det kommer inte se ut som mint. 

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• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

-----------> Why is hemp YOUR favorite super food?

Thanks a lot for reading!

Much Love

/Karolina Eleonora~ 

Intuitive eating and swirled Blackberry Ice cream

Hi sweethearts,  I've missed you! How's life?? 

I'm enjoying the first month of the new year. New beginnings, action, planning, change.. Things I love, and ever since I can recall, I've always loved the energy of January. As me and Jakob is definitely found in the file "workoholics", as we have two small business to nurture. Some readjustments in our lifestyle would be welcome. Working til 4 in the morning, getting up at noon, for a couple of months now (though always with a smile, we love our lazy mornings), we could definitely benefit from more balance in our life. Earlier I was a little bit of a "health and order" natzi. I didn't ate a nano particle that weren't "right", and I had excellent routines. I didn't realize then, that I had prisoned myself with my high health ambitions, and that it was liming me and also boring me to death. Then Jakob came into my life with different routines and it gave me the blessing of seeing myself from a distance. 

Balance... Is my new mantram for 2012. For you who also have your own small business in the startup, or if you have a family with kids, (which is basically the same thing) you know how hard it can be to achieve balance, to meet every need, go to bed fully satisfied, and wake up with a burning desire to get on with the day. 

Have you read my latest article over at The Living Kitchen Wellness? I'm writing about intuitive eating. You see.. I don't believe in a mentally ambitious approach to eating healthy. If your approach to eating is up in your head, it can't be intuitive. Intuition is found in the body. That means, forget about everything you have read, reset your brain, empty your cup, and start to feel, listen to the signals from your body instead. I too believe that the body is as strong and flexible as you imagine it to be. And this is NOT what I have been thought while being 100% vegan, raw. Rather the opposite actually. That the body is going to react badly if you expose it to "bad food". 

I believe that mind rules over matter, and that your cells can be programmed by your thoughts. The body will still need nutrients, but eating 100% correct is no guarantee for happiness and health. Balance is the key here aswell. Find a way to eat that you are satisfied with, with the essential nutrients, and as long as you feel healthy all is Ok. Tell your body that all is Ok, it will hold your thoughts as truth. This is why I'm skeptical to all the raw people out there who are so "clean and pure" that they can't eat even a small bite of meat, cooked food or a piece of candy before they need to be hospitalized more or less.. Is that to have a strong and flexible body? It's more like a weak body to me. A over protected body that can't walk without crouches. Don't get me wrong, the body has different periods of needs. Some periods I eat mostly fruits, some I want liquid plant food, and some periods I want warm, cooked food. I also eat quality meat and eggs, as some animal products is one of the foods that my body best can digest (I've seen it in my frequency healing sessions, QXCI system). If you know that your body can't handle animal products very well - don't eat it. Never force your body, be gentle and receptive. 

Have you seen this TED talker-genious woman, Dr. Lissa Rankin? She's all about mind over matter, and talks about that if you are not living Your Truth.. It doesn't matter how well you eat, you will have ailments piling up like the bills in January. It seems that some people just draws pains, aches and illness to them. They have a full packed bio of every problem (that they LOVE to tell to each and every one). A sickness story. And nobody wants to hear about it, as is oozes bad vibes, and holds that person in the past, in the state of sickness, instead of health.   

Anyhow. Here's the latest dessert from the kitchen. A Lucuma ice cream swirled with a blackberry sauce. Fun, easy and delicious. Remember the post of a Banana split recipe I did last summer? You make one batch of the lucuma ice cream (but with some small adjustments) and make a blackberry sause and swirl it! Easy peasy :)

Swirled January Bliss Blackberry Ice Cream

Makes two servings, very filling. Nut free. (in Swedish further down)

The Lucuma Ice Cream

Grind into a fine flour: 

• 0.5 cup Pumkin seeds

(use an electric coffee grinder, a high powered blender or your food processor)

To the food processor add: 

• the Pumkin seed flour

• 3 bananas (about 100 g each)

• 5 tablespoons Lucuma

• 3 tablespoons Mesquite

• 0.5 teaspoon real Vanilla

• 2 pinches of Himalayan salt

• 1 cup Water

• 1 tablespoon of light Agave

Process until creamy. 

• Add 0.5 cup of melted VIRGIN Coconut oil (otherwise you loose so much of the great taste, as non-raw coconut oil doesn't taste of anything). 

Process until smooth. If you want, you can place the Fudge Ice cream batch from the food processor in a bowl, and just add to the empty food processor the soaked Figs to make a fig-paste, before you add the rest of the ingredients. In that way you ensure that there will be no bits of the figs in your ice cream.

The Blackberry Sauce

• 1 cup frozen or fresh Blackberries. 

Process into liquid in a food processor or blender. If frozen, thaw them until they reach room temperature. If they are cold, you risk getting lumps when you swirl. 

The Swirling Process

Don't be scared, this is so much fun! You will feel like a proper artist when you see the final result. Pour almost all of the Lucuma ice cream into a rectangular container. With a spoon, add some of the Blackberry sauce on top. A bit like adding jam to a bowl of yoghurt. Then draw large circles with a fork or knife. You can now add a tablespoon of the Lucuma ice cream where there's larger parts of Blackberry sauce and swirl some more, and the other way around. Don't overdo it, keep it simple, otherwise the colors will mix into a light purple color, you want a clear swirl. 

Love and Raw Ice cream!

/Karolina Eleonóra

__________________ ~ o ~ ___________________

Marmorerad Januari Bliss Björnbärsglass

Lucuma-glassen

Mal till fint mjöl: 

• 1 dl Pumpafrön 

Använd en elektrisk kaffekvarn, en kraftfull mixer eller din matberedare. 

Tillsätt till matberedaren:

• Pumpafrö-mjölet

• 3 bananer (ca 300 g totalt)

• 4-5 msk Lucuma

• 3 msk Mesquite

• 0.5 tsk äkta Vanilj

• 2 nypor Himalayasalt
• 2 dl Vatten
• 1 msk ljus Agave

Mixa tills slät. Tillsätt då:

• 1 dl smält VIRGIN Cocosolja

Raffinerad Cocosolja (varmpressad) smakar ingenting, så använd hellre raw/virgin Cocosolja i recepten för att få fram de utsökta smaker som kommer av cocosen. Mixa ihop smeten, max 30 sek mixande. Häll hälften av Kolaglassen i en skål och ställ i frysen.

Björnbärssåsen

• 2 dl frysta eller färska Björnbär

Om bären är frysta behöver de tinas till rumtemperatur eftersom kalla bär riskerar att göra swirlingen klumpig då cocosoljan blir kall. Mixa bären i en matberedare eller blender tills slät. 

Marmoreringen

Var inte rädd. Detta är kul och enkelt! När du är färdig kommer du känna dig som en riktig konstnär. 

Häll först i nästan allt av Lucumaglassen i en avlång form. Ta sen några matskedar av Björnbärssåsen och häll en i varje hörn och nån i mitten. Sen drar du stora cirklar med en gaffel eller kniv. Där det blivit större partier av Björnbärssås kan du tillsätta en tsk / msk Lucuma glass och marmorera, eller tvärt om, där det blivit ett större parti Lucumaglass kan du tillsätta Björnbärssås. Marmorera inte för mycket, då får du ett suddigt mönster när färgerna blandas. Håll det enkelt så får du starkast färgkontrast. 

Do you see the face in the swirl? It's the Blackberry spirit saying 'enjoy me'! 

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Fun with a raw Banana split (nut free!)

'

Karolina & Jakobs raw love Banana Split, (in swedish further down) 

The recipes serves 4. The serving shown in the images serves 2. 

Fudge Ice cream (with a sponge cake-flavor)

Grind into a fine flour: 

• 0.5 cup Pumkin seeds

(use an electric coffee grinder, a high powered blender or your food processor)

To the food processor add: 

• the Pumkin seed flour

• 3 bananas (about 100 g each)

• 4 tablespoons Lucuma

• 3 tablespoons Mesquite

• 1/4 teaspoon real Vanilla

• 2 pinches of Himalayan salt

Process until creamy. 

• Add 0.5 cup of VIRGIN Coconut oil (otherwise you loose so much of the great taste, as non-raw coconut oil doesn't taste of anything). 

Process to incorporate (about 30 seconds). Pour half of it into a bowl and place it in the freezer while

you start making the chocolate ice cream:

Chocolate Ice Cream

To the food processor (with half of the Fudge Ice cream batch in it) add:

• 0.5 cups of baby Figs (soaked for 30 min)

• 7 tablespoons raw Cacao powder

• 3/4 cup Water

• 1-2 pinches of Himalayan salt

• 1 tablespoon Agave nectar or honey

Process until smooth. If you want, you can place the Fudge Ice cream batch from the food processor in a bowl, and just add to the empty food processor the soaked Figs to make a fig-paste, before you add the rest of the ingredients. In that way you ensure that there will be no bits of the figs in your ice cream.

Put in a bowl in the freezer. 

Melted Chocolate on top

• 55 g Cacao butter, melt it in a water bath

• 2 tablsepoons raw Cacao powder

• 1 pinch of salt

• 1/8 teaspoon real Vanilla

• 2 tablespoons Agave

• 2-3 teaspoons Lucuma (optional)

Add the rest of the ingredients to the melted Cacao butter and stir by hand. Wait with pouring it over the ice cream, as it needs to cool down first to thicken.. Patience dear Jedi, you'll get your dessert :) 

Serving

Put some of the Chocolate ice cream on a pretty plate. Place two bananas over, and some Fudge ice cream balls on top. Pour the melted (thick) chocolate over and serve. You can also sprinkle some shredded coconut, cacao nibs, mullberries, hemp seeds or what ever you like.

Share, share, share with your network. Who knows, you might have a Banana Split Luny that needs this dessert recipe in his/hers life? We'll sure make this one many more times! 

Karolina & Jakob's raw kärleks Bananasplit

Receptet räcker till 4 portioner. Bananaspliten på bilderna räcker till 2 pers.

Kolaglass (med sockerkaks-smak!)

Mal till fint mjöl: 

• 1 dl Pumpafrön 

Använd en elektrisk kaffekvarn, en kraftfull mixer eller din matberedare. 

Tillsätt till matberedaren:

• Pumpafrö-mjölet

• 3 bananer (ca 300 g totalt)

• 4 msk Lucuma

• 3 msk Mesquite

• 1 krm äkta Vanilj

• 2 nypor Himalayasalt

Mixa tills slät. Tillsätt då:

• 1 dl VIRGIN Cocosolja

Raffinerad Cocosolja (varmpressad) smakar ingenting, så använd hellre raw/virgin Cocosolja i recepten för att få fram de utsökta smaker som kommer av cocosen. Mixa ihop smeten, max 30 sek mixande. Häll hälften av Kolaglassen i en skål och ställ i frysen. Fortsätt med Chokladglassen!

Chokladglass

Till matberedaren med hälften av Kolaglass-smeten i, tillsätt:

• 1 dl baby-Fikon som blivit blötlagda i 30 min

• 7 msk raw Kakaopulver

• 2 extra nypor salt

• 1 msk Agave nektar el. honung (smaka av)

• 1.5 dl Vatten

Mixa tills slät. Om du vill kan du först skrapa ur Kolaglassen ur matberedaren och mixa Fikonen till en pasta innan du tillsätter Kolasmeten med resten av ingredienserna. På så sätt säkerställer du att det inte blir några bitar av Fikon i din glass. Nu har du en fin chokladsmet, häll den i en skål och ställ i frysen. 

Smält Choklad

• 55 g Kakaosmör, smält i ett vattenbad

• 2 msk raw Kakaopulver

• 2 msk Agave (smaka av)

• en nypa Himalayasalt

• 1/8 tsk äkta Vanilj (ett halvt kryddmått)

• 2-3 tsk Lucuma (valfritt)

Smält Kakaosmöret och tillsätt övriga ingredienser, rör för hand. Viktigt nu är att vänta tills chokladen svalnar. Den blir tjockare och tjockare ju mer den svalnar. Du vill inte hälla på den när den är tunn, för då blir det bara vattnig choklad. Så det gäller att ha lite tålamod :) 

Servering

Lägg några kulor av Chokladglassen på ett fint fat, lägg två bananer över. Gör kulor av Kolaglassen och lägg över bananen. Ringla den smälta chokladen över. Du kan toppa med cocos, kakaonibs, hampa eller vad du tycker är fint!

Dela gärna med ditt nätverk på facebook, twitter, linkedin!

Puss & kram, Karolina~