Papaya Bowl With Ginger, Chocolate & Raspberry Ice Cream
RECIPE:<br><br> Ingredients for 2 servings: <br> 1 big papaya<br> 2 apricots<br> 1 golden kiwi<br> 1 kiwano<br> 1/2 mango (peeled and chopped)<br> 4 strawberries<br> few mint leaves<br> <br> For the Ice Creams:<br> 2 cups of cashew nuts<br> 1 cup of water<br> 6 tbsp of maple syrup<br> 2 knobs of ginger<br> 1/2 cup of coconut oil (liquid)<br> 2 tbsp of raw cacao powder<br> 1/2 cup of frozen raspberries<br> <br> Directions: <br> Start by making the ice creams. Add the cashew nuts and water to a high powered blender. Blend until creamy mix forms. Place a half of the cashew mix into a bowl and keep this to one side. <br><br> Ginger Ice Cream:<br> Then juice two knobs of ginger. Add a juice and two tbsp of maple syrup to a half of the cashew mixture in the blender and blend for 1 minute. Spoon the mix into a freezer safe container and freeze 4 hours or overnight. Wash the blender. <br><br> Chocolate Ice Cream:<br> Add the coconut oil, raw cacao powder and 2 tbs of maple syrup to a small sauce pan and set over low heat. Heat, stirring constantly until the ingredients melted together. Place a quarter of the cashew mixture into a blender, add a chocolate sauce and blend for 1 minute. Spoon the mix into a freezer safe container and freeze 4 hours or overnight. Wash the blender. <br><br> Raspberry Ice Cream:<br> Place the remaining cashew mixture, frozen raspberries and 2 tbsp of maple syrup into a blender. Blender until creamy mixture forms. Spoon the mix into a freezer safe container and freeze 4 hours or overnight. <br><br> Once the Ice Creams are ready for serving, slice a papaya in half and scoop out the seeds with a spoon. Wash and chop the fruits. Add chopped fruits and scoop the ice creams into the papaya bowls. Enjoy!
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Vegan, Dessert, Spring, Summer, Dairy Free