Coconut Raspberry Ice Cream

Soon are the days when we get to go to the beach, enjoy the sunshine on our backs, make cooling drinks and refreshing desserts. It's a normal April day, at 77 degrees! Spring is still here but this past week has felt a lot like summer, so we've needed to try out some fun new dessert recipes to cool us down. Of course, it goes without saying, this is low-glycemic and diabetes friendly (although you should still check your blood sugar if you're sensitive). The only sugar here comes naturally from the raspberries, which happen to be the lowest sugar berry around (even topping the superstar blueberry!)

This ice cream has a medium firm body, tart raspberry flavor, and has a mellow sweetness from the stevia - the texture actually almost like a sorbet ice cream mixed together. Is there such a thing? Now there is. 

This is pretty heavy on the coconut, which I love, but the taste will change with whatever brand to use. You can also decide to use half coconut milk and half almond milk for something a little lighter, although it will alter the flavor. Feel free to play around with this template! 

Also, if you like this recipe, you may want to check out our low-glycemic dessert book, found here. 

One 12-ounce bag frozen organic raspberries

1 can of your favorite coconut milk (or switch 1/2 out with almond milk)

2 full droppers of liquid stevia (start with less and taste for preference)

Combine all ingredients together in a full-powered blender (like a vitamix) and use the tamper to push everything down together into the vortex. You might need a bit of elbow grease here, as it won't be easy. It should turn out to be the consistency of soft serve ice cream. If you'd like it a bit more firm, feel free to then transfer it to an ice cream maker and process according to manufacturer's instructions. 

The Most Chocolate-y Un-Chocolate Bar

If you read my last chicory coffee post, you saw that I’m taking a break from chocolate. Why would anyone in their right mind to that, you ask? Just as an experiment. I figure, I crave it, I eat the highest quality chocolate, but are there ways around it? Primarily, I’m trying to stay away from caffeine and the very little that I get in these beautiful little nibbles of chocolate here and there sometimes make my ticker, well, tick faster.

I mainly miss the aroma of chocolate. The taste is great, but really, it’s the scent of it. If I could have a chocolate candle burning in the house {without getting a headache from it}, I’d be in heaven. But for now, I must resort to stealth & experimental ninja moves in the kitchen to procure that which I desire most: the most chocolate-y un-chocolate bar.

What, what?  Yes, yes.

The best part? NO sugar. That’s right. It only uses stevia and two little raspberries that are completely optional by the way. It’s like a raw, paleo, low-glycemic, gluten free, cruelty-free, magical, good for you unchocolate bar. The other best part? It uses carob, which is a dreamy substitute that, when used the right way, can fool any palate. 

Carob powder

It’s summer, so lately I’m in the house less and outside of it more, tending to the voracious garden and getting some activities in. Because of this, most of my recipes are quick and no fuss.

I gathered some ingredients together and the first time, it was a FLOP. The chocolate was amazingly good, but 80 degrees in the house made it fall apart on contact. The second time, instead of using coconut oil, I used cacao butter and that fixed everything. Live and learn, and eat as you go, but this is as chocolatel-y an un-chocolate bar can get! 

Cacao butter wafers. 

So what are these secret incredients: 

Carob: it’s the winner when you want to have something chocolate-y.

Salt: in all desserts to bring out the flavors – a pinch of salt.

Cacao butter: keeps it stable, although I still recommend keeping it in the fridge.

Cacao nibs (if you have no issues with caffeine, put them in there as they add a crunch, otherwise don’t include)

Almond butter: keeps it raw and adds some protein.

Raspberries: take it over the top.

Method: 

4 tablespoons carob powder

pinch sea salt

1 tablespoon cacao nibs {optional}

4 tablespoons melted cacao butter {in dehydrator for truly raw, or stovetop in a double boiler}

2 tablespoons raw almond butter

1 dropper full hazelnut or original stevia

2 freeze dried raspberries, optional {I found mine at Trader Joe's}

Combine all ingredients except for raspberries together and smooth. Taste the "batter" and make sure it doesn't need more salt or stevia, per your palate. In a silicone mould {I used a chocolate bar mold but also little ones for surplus}, pinch the raspberries into a powder and sprinkle into the moulds. Pour the chocolate mixture in. Place in fridge for at least 3 hours. Un-mould and enjoy! This makes enough for one chocolate bar and about 5 little mini moulds for the surplus batter, roughly 1 tablespoon each.