RAW CHEESECAKE ICECREAM
For 2-3 peoples
Ingredients:
For the chocolate base:
- 60 gr of almonds from El Granelro Integral
- 80gr of toasted hazelnuts
- 50gr of oats El Granero Integral
-
150gr of blueberries El Granero Integral
- 3 tablespoons of raw cacao
- 1 teaspoon of vanilla extract
For the cream:
- 120 gr of natural cashew
- 3 tablespoons of coco oil
- 100 ml of coco milk
- 2 tablespoons of honey
For the chocolate wafers, you need to put all the ingredients into your blender and grind it for 3-5 minutes. Do not hesitate to stop your machine from time to time and make sure to scrape the sides of the bowl.
With moistened hands, slightly flatten the dough and place on a round silicon mold. (mine is a really small 12 cm diameter)
For the cream put all your ingredients to the blender and mix it really well. After this pour the filling into prepared chocolate crust. The last step is to put it in freezer.
For the top I used my rhubarb compote with strawberry and rose water. The is recipe on the blog but you can easily put some mashed fruits, it will be super delicious as well.
Put it in your freezer for 5-10min. 🙂
Collaboration with El Granero Integral
