Coconut Cacao No Churn Ice Cream (Only 3 Ingredients)
Ingredients
400ml full fat coconut milk from a can (1 can)
200g pitted dates ( between 3/4 and 1 cup)
4 tablespoons of Raw Cacao Powder
Instructions
Soak the dates in the coconut milk in a jug for at least 2 hours (or overnight). This makes the dates soft and easy to blend.
When ready add the cacao powder to the jug.
Use a hand blender (easiest), jug blender or food processor to blend together until creamy smooth.
Pour into a container (you can use a glass loaf tin for this) and then pop into the freezer.
Freeze for a few hours to get a perfect ice cream texture.
You can leave as long as you want. After a few hours, the ice cream will become harder - in which case, the best way to serve is to take out of the freezer and leave at room temperature until it is nicely scoop-able (which is normally after about 20 minutes, depending on the temperature).
Enjoy!
Our Organic Native Peruvian Cacao is handpicked and meticulously harvested from small, sustainable farms using traditional drying, milling, and cold-pressing techniques to separate the cacao powder from the bean, ensuring that all the essential nutrients, antioxidants, enzymes, minerals, and the naturally rich, robust flavor remain intact.
Our process is pure, gentle, and completely free of mycotoxins, molds, yeast, and fungus. All foods should be made this way!
Raw Cacao Powder is known to be one of the highest antioxidant foods in the world. It is also super rich in Magnesium, Seratonin, Tryptophan, PEA and much more. It is a powerful superfood that can support your health and fitness goals.
Ingredients
100% Organic Raw Wild Cacao Powder