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FreistyleRecipes · Travel · Slow Living

Vegan strawberry-coconut ice chocolates

Prep: 20 minTotal: 740 minServings: 24 ice chocolates

Ingredients

  • 1 Dose (400 ml/13.5 oz.) coconut milk
  • 2 Tbsp coconut oil (melted)
  • 3 Tbsp cashewbutter
  • 1/2 Tsp ground vanilla or vanilla extract
  • 5 Tbsp maple syrup
  • 1 Tsp guar gum or xanthan (optional)
  • 200 g (7 oz.) strawberries
  • some lemon juice
  • 1 Tsp maple syrup (optional)
  • 150 g(5.3 oz.) dark chocolate
  • coconut flakes

Instructions

  1. Add coconut milk, melted coconut oil, cashew paste, vanilla, maple syrup and guar gum (or an alternative binder) to the mixer and mix well
  2. Mash the strawberries with a fork, add some lemon juice and, if required, sweeten with maple syrup
  3. Put the coconut mixture into a mold, add some mashed strawberries on top and mix a little – place in the freezer and let it get solid
  4. Melt the chocolate on the next day and dip the chocolates into it and sprinkle the coconut flakes on top immediately
  5. Let the chocolate cover dry and enjoy the ice chocolates right away or freeze them in a resealable box

Notes

Tip from my kitchen: let the coconut mixture freeze really well, ideally overnight, otherwise the chocolates are hard to unmold and dip. Melt the chocolate only until just warm, so it sets crisp and snappy on the ice-cold pralines. Sprinkle the coconut flakes on right after dipping, while the chocolate is still wet. Any leftovers go straight back into the freezer in a resealable box.

Source: frei-style.com/vegan-strawberry-coconut-ice-chocolates