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vegan chocolate ice creams

Vegan chocolate ice creams

This recipe is from Violife.

vegan chocolate ice creams

Ingredients

1 pack Violife Creamy Original

7 medjool dates , pitted

65g cup cocoa powder, unsweetened

1 tsp vanilla extract

1 tbsp coconut oil

175ml cup lukewarm water

40g cup raw unsalted cashews

1 pinch salt (omit if cashews are already salted)

1 tbsp vegan chocolate chips, optional

For chocolate coating (optional)

A handful of dark chocolate chips

½ tsp coconut oil

rose petals to decorate

Instructions

1

In a food processor, combine all dry ingredients, except for chocolate chips if using.

2

Whisk Violife Creamy Original in a bowl and add processed ingredients, mixing until creamy and smooth.

3

Add in the chocolate chips.

4

Grease the silicone mould with coconut oil and pour the chocolate fudge mixture.

5

Top with holders or insert popsicle sticks.

6

Freeze for at least 24 hours.

7

For the optional Chocolate Coating: Melt a handful of dark chocolate chips along with a tiny amount of coconut oil.

8

Line a baking sheet with parchment paper. Remove the popsicles from the freezer and drizzle with chocolate to serve.

9

Sprinkle with rose petals if you wish.

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Jewish Vegetarian Society
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