Raw Cacao Cherry Ice Cream

I don’t eat much cacao (chocolate), but every once and a while I will eat a little bit. Being a raw vegan I look for raw cacao that is organic, non alkalized non-dutched,unsweetened, no additives or chemicals. For cacao to be considered raw the temperature has to be 118 degrees Fahrenheit or under for winnowing (Winnowing is the step where the bitter husk is removed from the cocoa bean so that the cacao isn’t bitter) and also for grinding. The cacao powder will have to be cold pressed then to separate the fat. The fat is the cacao butter. This leaves the cacao solids. The cacao solids are then cold milled to make cacao powder. Freedom Superfoods Cacao Powder fits all of that.
I found that Freedom Superfoods Cacao Powder is just what I wanted. It is light brown in color has a rich chocolate taste with no bitter after taste. Most of the cocoa that you buy in the grocery store has been dutched. Cocoa powder is a dark brown because it’s been alkalized.
Pictured is raw cacao cherry ice cream topped with raw cacao hard shell topping and topped with chopped raw hazelnuts.
This is so easy and fun to make. If you don’t have cherries you can replace them with frozen strawberries, blueberries, mango or any frozen fruit

Raw Cacao Cherry Ice Cream Recipe

2 bananas – sliced and frozen
1/4 to 1/2 cup purified water
1 rounded tablespoons raw cacao powder
3/4 cup frozen dark sweet cherries -pitted

In a Vitamix add water and bananas blend until smooth. Add cherries and raw cacao, blend until smooth, thick and creamy. If it is not thick enough you can add ice until it is as thick as you like it.

Raw Cacao Shell Topping Recipe

1/4 cup coconut oil- let sit in a warm area until liquid
2 tablespoons raw cacao powder
1/4 cup agave or any sweetener

Mix all the together until blended very well. Pour over ice cream. It will make a hard shell.

 

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