Raspberry Chocolate Ganache with Coconut Ice Cream

September 16, 2019 3 minutes read

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Don’t let this recipe intimidate you! It’s actually a really easy recipe that I just plated and decorated nicely. If you love chocolate then you will love this chocolate ganache cake flavored with raspberry and paired with a raspberry coconut ice cream!

Yes, this delightful recipe is vegan, gluten-free and no-bake! I used an ice cream maker which is optional and I also include instructions on how to make it without.

Here is a recipe for the dark chocolate for enrobing.

If you make this recipe, I would love to see your version of plating! Tag me at @crystal_dawn_culinary on instagram!

Raw, Vegan, Gluten-Free and no-bake dessert

Course:

Dessert

Keyword:

gluten-free, healthy, no-bake, vegan

Servings: 6

Raspberry Coconut Ice Cream

1
cup
cashews
soaked 2 hours and rinsed
1/4
cup
almond milk
1/2
cup
young coconut meat
1/2
cup
coconut nectar
or maple syrup or agave
2
tsp
beet powder
for color
6
drops
raspberry flavor (I use medicine flower essence)
5
drops
vanilla essence
or 1 tsp vanilla extract
1/4
tsp
himalayan salt
1/4
cup
coconut oil
melted
1/4
cup
freeze-dried raspberries
chopped

Raspberry Chocolate Ganache

3/4
cup
cacao powder
1/4
cup
cacao butter
melted
1/4
cup
coconut oil
melted
1/2
cup
coconut nectar
or maple syrup or agave
4
drops
vanilla essence
or 3/4 tsp vanilla extract
6
drops
raspberry essence
1/2
cup
warm water

Raspberry Coconut Ice Cream

Blend all ingredients except coconut oil and freeze-dried raspberries until smooth.
Add coconut oil and blend again until well combined.
Transfer to an ice-cream maker and process as per manufacturer’s instructions.
Add freeze-dried raspberries at the end and mix until combined.
Transfer to a container and set in freezer overnight.
If you are not using an ice-cream maker, transfer to a shallow container and place in freezer for 1 hour.
Remove from freezer and hand whisk ice-cream mixture to remove air bubbles and eliminate crystals from forming.
Repeat process every 45 minutes until ice-cream is frozen (takes approximately 4 to 6 hours).

Raspberry Chocolate Ganache

Blend all ingredients except warm water in a high-speed blender until smooth.
While blender is running on low, add warm water and blend only for a few seconds.
Place the silicone mold you are using on top of a tray or cutting board.
Pour chocolate ganache in silicone mold and pat on counter to remove air bubbles.
Set in freezer for minimum 4 hours.