Recipe was downloaded from www.naturespath.com

Granola de remolino de cacao Nice Cream (vegano, novia)

Granola de remolino de cacao Nice Cream (vegano, novia)

Receta por: Emily Kling

Posted under Gluten Free, Love Crunch, Smoothie Bowls & Desserts, Vegan

  • tiempo de preparación: 30 Minutos
  • Hora de cocinar: 5 hrs/ 300 Minutos
  • Tamaño de la porción: 2
  • Sin gluten
  • Vegano

Este helado vegano es refrescante, decadente y fácil de hacer. Con una cremosa base de plátano, rica salsa de cacao, Love Crunch Granola de chocolate negro y bayas rojas, satisface sus antojos de dulzura, chocolate y crujido. Junto a la piscina o después de la cena, se ajusta a cada escena como un placer saludable.

Ingredientes

Nice Cream Base

3 bananas

⅔ c. coconut cream

1-2 tbsp. maple syrup (to taste)

1 tsp. vanilla extract

 

Cocoa Sauce

2 tbsp. coconut oil, melted

4 medjool dates (pitted)

3 tbsp. coconut sugar

½ tsp. salt

3 tbsp cocoa powder

¼ c. water

 

Granola filling and topping

Love Crunch Dark Chocolate and Red Berries Granola 

 

Equipment

  • Blender
  • Spatula
  • Measuring cups and spoons
  • Freezable container and lid

Direcciones

  1. Heat ¼ cup of water to a simmer. Soak dates in hot water for at least 10 minutes.

Make base

  1. Meanwhile, add all nice cream base ingredients (bananas, coconut cream, maple syrup, and vanilla extract) to a blender. Blend until smooth, about 2 minutes. Scrape down the sides as necessary. Adjust the maple syrup amount to your sweetness preference.

Make Cocoa Sauce

  1. Melt coconut oil. Add all Cocoa Sauce ingredients (coconut oil, dates with water, coconut sugar, salt, and cocoa powder) to a blender. Blend until smooth and homogenous, about 3 minutes. Scrape down the sides as necessary. 

Combine

  1. Place ⅓ of the nice cream base in your ice cream container. Dollop and drizzle 1 to 2 tablespoons (to your liking) of Cocoa Sauce over the base. Use a toothpick to swirl the Cocoa Sauce gently. Sprinkle approximately 2 tablespoons (to your liking) of Love Crunch Dark Chocolate and Red Berries Granola evenly over the top. 
  2. Repeat two more layers of base, sauce, swirl, and granola. Reserve leftover Cocoa Sauce for serving.

Freeze

  1. Cover and place in the freezer for a minimum of 4 hours, but ideally overnight.

Serve

  1. Remove from the freezer about 10-30 minutes before serving. Depending on the climate, the nice cream will need time to soften slightly. 
  2. Scoop and top with the remaining Cocoa Sauce and Love Crunch Dark Chocolate and Red Berries Granola as desired. Enjoy!

Storage

  1. Freeze Cocoa Swirl Granola Nice Cream covered for up to 3 months.
  2. Refrigerate Cocoa Sauce for up to 2 weeks. Gently reheat and stir to use. 

 

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About The Author

Emily Kling

¡Síganos para noticias, concursos, actualizaciones y más!

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