Chocolate Mocha Ice Cream with Saffron Cream Sauce
2 cups coconut meat
2 cups coconut water
1 cup nondairy milk (I use almond)
1 cup cacao beans, peeled (I use Truly Raw powdered)
1/3 cup mesquite pod meal
2 tablespoons carob powder
3/4 cup agave nectar
3 tablespoons coconut oil
1 teaspoon sea salt, or to taste
saffron cream sauce:
2 teaspoons saffron
3 tablespoons warm water
1 cup young coconut meat
3/4 cup nondairy milk (I use almond)
1/3 cup agave nectar
water, as needed
pistachios, for garnish
cacao pieces, for garnish
1. For ice cream, blend everything (in ice cream ingredients) until smooth and strain through a sieve. Transfer this mixture into an ice cream maker and follow the manufacturers directions, or pour the mixture in ice cream trays, freeze in the freezer, and then put through the champion with a blank or in a greenstar/solostar juicer. Set aside.
2. For sauce, put saffron in warm water to infuse. Let sit for a few minutes. Meanwhile, add everything else in a blender and blend until smooth. Add the saffron water to the mix and blend again. The sauce will be a golden yellow. Put it in a squeeze bottle and set aside.
3. Get a small white plate, put 1 scoop of the ice cream on it, drizzle the saffron sauce around and on top, garnish with pistachios and cacao pieces. Enjoy!
Source of recipe: This is a recipe that I created and it's also on my website www.rawguru.com. Thanks!