Ingredients
- 200 g raw cashews soaked for at least 4 hours, drain and rinse (makes about 250 g soaked)
- 200 g fresh coconut meat
- 250 gof fresh coconut water
- 250 g agave syrup, or maple syrup or a mixture
- 100 g coconut oil (if the oil is solid, place the jarin a hot water bath till it softens or melts)
- 150 graw cacao powder
- ½ vanilla bean seeds or 2 tspof vanilla extract
- Pinch salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Blend all ingredients starting at speed 6 and increase up to 8-9 for 1 min or till very smooth
Freeze cream in ice cube trays overnight or over a day
Place ½ the ice-cream cubes in the TM bowl and slowly turn up to speed 9-10, use spatula to assist the movement of the cubes and slowly add the remaining cubes like you would a sorbet
Add a little water to help keep the ice-cream moving on its own if needed
Blend for approximately 1 min or until desired consistency is achieved
Serve immediately for best results, or return to freezer
Ice-cream can be re-blended in future as it will go hard again
Tip
Coconut meat and water refers to the young Thai coconuts that you can get from Asian grocers and from many good supermarkets including Coles and Safeway. They look white and round with a pointy top. To open them, shave off the pointy top with a big knife down to the brown casing. With the heel of the knife, tap firmly from the point down to the outer edge, till you find the soft spot. When you find it, bang the heel of the knife in and this will create a hole. Drain all of some of the water out into a bowl over a sieve. The using the knife, lever the top of the coconut open. A perfect circle top will pop open, revealing the tender flesh if the coconut. Use the back of a soup spoon to scoop out the flesh. Scrape off the coconut husk off the flesh and rinse well. You can also put the flesh in smoothies, slice up and put in salads or stir-fries or blend with some water to make coconut cream. Check that the coconut isn’t mouldy on the bottom when you buy it or open it, and check the water is a clear white colour. If it is brown it will be off. If you are not sure have a little taste and if it is not decadent it is not right.
If you can’t source fresh young coconuts for their flesh and water, use a tin of coconut cream and half a cup of water instead.
Cocoa is roasted, and raw Cacao is not. Raw cacao has not been heat treated so contains all the nutrients that nature intended. It is very rich in antioxidants and magnesium in particular. If raw cacao is not available, use a good quality cocoa such as Green and Blacks or Dutch cocoa. Cacao nibs are the raw cacao beans broken into small pieces. Raw chocolate is a mixture of raw cacao powder, cacao butter & agave nectar. Raw cacao products can be found in good health food shops or visit www.lovingearth.com.au
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
If you use the nibs you will get a choc chip effect. If you use the cacao butter you would probbaly get a white chocloate flavour, but incorporatring the butter may be tricky. You would need to melt it on 37 degrees first, then combine it with the other ingredients - however it may go hard again before mixing well. Easier to use cacao powder, even normal cocoa powder if you have that? Hope this helps
Kristine Miles
www.kristinemiles.com
Do you think I could use cacoa butter (raw)? I only have nibs or the butter.
Thank you for all the extra information I really appreciate it. I going to try this recipe today for my family I'll let you know how it go's...
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