Red Velvet Magnums Ice Cream
1 cup coconut cream 1/4 cup coconut oil, defrosted 1/4 cup almond butter 2 tablespoons honey* 1 tablespoon maple syrup 1 tablespoon scarlet powder ** 1 teaspoon vanilla extract
200 grams dark chocolate, softened
Place the ice cream parts into your processor and mix until the concoction is smooth and well compounded. Run the concoction into mini silicon magnum moulds or mini silicon muffin moulds and home in the freezer to determined. Formerly given dip each ice cream into the chocolate to coat. Return the ice creams to the freezer to mount. Dine and enjoy.
* you can use rice malt syrup if you prefer.
** The pulverization I use for the red colouring is the Velvet Latte from The Source, it is a commodity I fell instantly in love with. If you cannot get into The Source red superfood pulverizes are readily available from supermarkets and health food stores. Instead, you can use the liquid from tin beetroot or skip the pulverize absolutely, this will change the colouring but not the taste.
If you are enjoying the recipes I would be glad if you had a moment to check out the books. With kindnes and grateful, B x
Read more: wholefoodsimply.com