I am fascinated with recipes that find creative ways of using and combining raw, plant-based ingredients. It’s a different way of thinking about food, and I think it’s really interesting and exciting! (Not to mention, exceptionally healthy, which is kind of the whole point of eating that way. 🙂 ) For example, this recipe uses raw ingredients to make something similar to mint chip ice cream. It is a rich dish with the coconut and the nuts, but it is quite a bit healthier than a classic mint chip ice cream. If you are going to have a frozen dessert in January, the month filled with resolutions of healthier eating, this is a good one! I hope you’ll give it a try. 🙂
The recipe is from Laura Miller, who hosts an online food show called Raw. Vegan. Not Gross. Her style is as fun and quirky as the title implies. 😉 You can find the episodes on a cooking channel called Tastemade.
Based on a recipe from Laura Miller
2 cups soaked raw cashews
2 cups coconut meat
3/4 cup coconut water
3/4 cup agave
2 teaspoons mint extract
1/2 cup coconut oil, liquefied
1/2 teaspoon salt
2 tablespoons cacao nibs, finely chopped
1 teaspoon matcha powder or spirulina
Open your coconuts, scrape out the flesh/meat, and add it into a high speed blender, along with agave, mint extract, matcha powder, salt, cashews, and coconut water.
Next, add in oil, and blend again. The more you blend, the creamier your finished product will be.
Pour the mixture in a medium-sized bowl, and just stir in the cocoa nibs.
If you have an ice cream maker, use it according to the machine’s instructions. If not, place your bowl in the freezer and come back to stir every 30 minutes or so for 3-4 hours.