VEGAN DOUBLE CHOCOLATE ICE CREAM + COCONUT CARAMEL

Vegan double chocolate coconut ice cream with coconut caramel sauce

VEGAN DOUBLE CHOCOLATE ICE CREAM + COCONUT CARAMEL

Ice Cream Ingredients:

  • 1 1/2 cups of raw cashews, soaked for at least 4 hours in water
  • 1/2 cup of cocoa powder
  • 1 can of coconut milk
  • 1/2 teaspoon of sea or kosher salt
  • 1/3 cup of agave syrup
  • 2 bars of naturally-sweetened and vegan Aloha Superfood Chocolate Bars, chopped (other vegan chocolate can be substituted. ed)
  • unsweetened shredded coconut, for garnish

Coconut Caramel Ingredients:

  • 1 can of coconut milk
  • 3/4 cup of unrefined coconut sugar
  • 1 teaspoon of sea or kosher salt

Directions:

  • To make the ice cream, drain the soaked cashews and combine with the cocoa powder, coconut milk, agave and salt. Blend until very smooth.
  • Add chopped chocolate and fold into the cashew/coconut mixture.
  • Churn in ice cream maker according to your ice cream maker’s instructions
  • To make the coconut caramel, combine all the ingredients into a pot. Bring to a simmer and reduce to medium heat and allow to reduce until it is half the volume and thick and caramel colored. Stir occasionally with a wooden spoon.
  • Serve the ice cream with the coconut caramel and shredded coconut

This recipe originally appeared at Honestly Yum.

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