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Breakfasts, Chocolate, Dairy Free, Desserts, Gluten Free, Grain Free, Holidays, Naturally Sweetened, Paleo, Snacks, Thermomix
Raspberry Ripple Choc Mousse & Coconut Swirl Ice Cream
Happy New Year, everyone!
I hope you’ve all had a great holiday! I’ve had a lovely week, with my friend Talisha from Little Mashies here visiting. (You can listen to Talisha’s inspirational story here: Healing IBS, Crohn’s Disease, and Ulcerative Colitis, Naturally!)
We’ve had great fun cooking together, making up recipes, taking photos, and working together. And Miss Ariella has totally stolen my heart – what a little cutey!
Although she does tend to get those cute, chubby fingers into all the food… ha ha!
One of the recipes we played with this past week was my Raw Vegan Chocolate Mousse – we decided it would be really awesome with the addition of a raspberry coulis, and we were right – it is!! It also makes a delicious special treat for the little ones, poured into a Little Mashie and either frozen for an ‘ice cream’ treat, or refrigerated for a soft mousse. I’ve included the recipe below, along with a recipe of Talisha’s from her ebook of delicious, healthy, kid-friendly recipes, Food for Thought. (This recipe book is free, and you really need to download it!! Beautiful recipes.)
We hope you enjoy them!
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Coconut Ice-Cream with date swirl
Ingredients
Units
Ice-cream
400ml full-fat coconut milk
1–2 Tbsp honey (to taste)
1/4 tsp of vanilla powder
juice of one orange
pinch of fine sea salt
Swirl
10 medjool dates, pitted
3 Tbsp orange juice or water
Instructions
Ice-cream
1. Whisk all the ice cream ingredients together until smooth.
2. Pour the mixture into a plastic container or bowl large enough to hold the mix, plus some excess.
3. Freeze for about twenty minutes and then scrape the mixture with a fork until it is all broken up and mashed together.
4. Place back in the freezer for another twenty minutes or so then scrape again.
5. Continue in this fashion until the coconut ice cream is frozen and icy. The more you scrape, the smaller the ice crystals will be, and the finer the texture of the ice cream.
Date Swirl
1. Mash the juice or water into the dates with a fork until smooth.
2. Once the coconut ice cream is frozen and creamy, swirl the date mixture into it by dropping bits of it across the surface of the frozen ice cream and swirling them in with the tip of a knife.
3. Scoop out the coconut ice cream and serve it inside Little Mashies for a mess-free treat.
Thermomix Version
1. Whisk together ice cream ingredients at 30 sec/speed 6. Pour into ice cube trays and freeze until solid.
2. Place cubes into Thermomix bowl and blend 1 min/speed 9, then refreeze.
3. Blend again, then swirl through the date mixture and refreeze.
Ice-Cream Machine
1. Churn the coconut ice cream mixture in the machine and swirl in the date mixture afterwards.
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Mousse
Raspberry Ripple Chocolate Mousse
Ingredients
Units
Chocolate Mousse
150g activated or raw cashew nuts
100g dates, raw or dried, pitted
350g ice-cubes
1/4 tsp vanilla powder
20g Dutch-processed cocoa powder
150g avocado, peeled, stones removed
Raspberry Ripple
400g frozen raspberries
100g honey
Instructions
1. Mill cashews and dates for 30 sec/speed 9.
2. Add ice cubes and blend for 20 sec/speed 9.
3. Add vanilla, cocoa powder and avocado and blend 1 min/speed 9, using a Thermomix spatula to help mix. Scrape down the lid and sides of the bowl with the spatula and re-blend if needed.
Raspberry Ripple
1. Place raspberries and honey into the Thermomix bowl and cook 7 min/90C/speed 4.
2. Strain through a fine mesh strainer and discard seeds.
3. Place both mixtures into the freezer for half an hour.
4. To serve spoon a dollop of each mixture into a bowl or a Little Mashies reusable food pouch, creating layers as you go.
5. Garnish with frozen raspberries if serving in a dish.
Just reading the title gives out our oohs and aahs!! Love this dessert! P.S. Sure we didn’t miss this post last month, not sure why our comment didn’t go through.
Julie & Alesah
Gourmet Getaways xx