Schokolade is German for one of my favourite things to eat; chocolate!
This weekend has been all about indulgence for me. I’m buzzing with gratitude!
I believe there’s always time for conscious indulgence in your life and my Schokolade Fudge Ice Cream is the perfect way to treat yourself. One of the biggest barriers to true health comes about from feeling deprived; it heightens your cortisol putting you into survival mode. Many of us have way too much stress in our lives and the media, amongst many other things, can cause us to feel enough of the body blues as it is.
Of course it is hard to prioritise our health especially if it makes us feel more stressed!
That’s why such a big part of my health journey has actually been about indulgence and acceptance rather than the more common techniques of deprivation and resistance.
Of course the key is to find something healthy that tastes delicious too–double win! Then, in my experience you also don’t crave as much because you know you can devour something both delectable and healthy–triple win!
I would much rather eat something delicious and healthy than deprive myself, which may later lead to binging on shitty last minute pre packaged food. Honour your hunger and honour your cravings, in other words; eat intuitively!
People ask me how I do it. It’s that simple. It’s just pros and cons.
Ask me to get a tub of sugar filled ice cream on a cone from Rob Roy’s Dairy? Call me crazy, but I’ll take my refined sugar free Schokoladen Fudge Ice Cream every time!
This recipe also works with other nuts such as macadamias, almonds or hazelnuts. It is the perfect indulgent treat and is much more dense than ice cream–closer to ganache. Lecker!
Most of all, the best thing about this recipe is that it doesn’t require an ice cream maker or any churning at all. Easy, delicious and wholesome! My kind of ice cream.
Ingredients:
280g (2 cups) Cashews
As many dates necessary for your preferred sweetness (I use about a handful)
1 tbsp coconut oil
2 cans full fat Ayam coconut cream 170mL each
1/2 cup cacao powder (depending on your cacao and preference)
Genuine vanilla essence (optional)
Method:
1. Process your cashews in your food processor until fine.
2. Put in coconut oil and continue to process until a paste is formed.
3. Add in dates and process until smooth.
4. Add in coconut cream, cocoa and your vanilla essence if you are using it. Process and scrape off any cashews stuck around the sides and at the bottom under the blade and incorporate into the mixture.
5. Test if the mixture is decadent enough for your liking, adding in more cocoa or even honey if you need to.
6. Pour into a tray and pop into the freezer for about 30 mins or until it’s as firm as you wish. I use a glass baking dish. A tray is important because more surface area means it freezes faster and more evenly.
7. Nom nom nom
Enjoy! 🙂
Short Shelf Life 