Did you know – that we consume 600,000 tons of chocolate world-wide each year?
I know I do my bit to keep that number up 🙂
As I love chocolate, I was happy to come across a very healthy version of chocolate ice cream in
Pamela Vinten’s recipe book for raw chocolate treats and desserts. The secret is in the RAW chocolate:
SERIOUSLY SMOOTH CHOCOLATE ICE CREAM
2 cups cashews
2/3 cup dates
1 cup water
1 teaspoon vanilla extract
1/3 cup cacao powder
Top with chopped activated roasted almonds.
Using a blender or thermo mix, mix all ingredients to a
smooth, creamy mousse like consistency.
This may take a while. If necessary stop
the blender and scrape down the sides.
Place in freezer for an hour or so (if you
can wait that long!)