This raw frozen treat is reminiscent of a much loved chocolate hazelnut spread in taste but without all the refined sugar and artificial flavours. Try folding in some cacao nibs and chopped cherries for an added burst of flavour and crunch.
Nutty Cacao Frozen Cream
Ingredients
- 2 cups (500 mL) roasted and skinned or blanched hazelnuts
- 15 pitted dates
- 1/4 cup + 2 Tbsp (90 mL) cacao powder
- 1/4 tsp (1 mL) ground cinnamon
- 1/2 vanilla bean, split in half and seeds scraped out
Nutrition
Per serving:
- calories315
- protein6g
- fat18g
- saturated fat2g
- trans fat0g
- carbohydrates41g
- sugars31g
- fibre7g
- sodium4mg
Directions
01
Place hazelnuts in bowl, cover with water, and place in refrigerator, letting hazelnuts soak overnight.
02
The next day, strain hazelnuts and discard soaking water. Transfer hazelnuts to blender. Add 3 cups (750 mL) water and blend until almost smooth, about 2 minutes, creating hazelnut milk.
03
Submerge dates in hazelnut milk (in blender) and allow to soak for 10 minutes. Add cacao powder, cinnamon, and vanilla seeds to mixture and blend until fully incorporated and smooth, roughly another 2 minutes. For smoother texture, strain mixture through fine mesh sieve.
04
Chill mixture in ice cream maker according to manufactureru2019s instructions before transferring frozen cream to airtight container. Cover with parchment paper, making sure it touches the surface of the frozen cream, before placing lid on container. Freeze until frozen, about 3 hours, or until ready to serve.
05
When ready to enjoy, thaw for 20 minutes before serving.
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