This chocolate is so good and creamy you will love this recipe.
1 x 400 ml can coconut milk
1 x 400 ml coconut cream
¼ cup honey or maple syrup
¼ cup coconut oil
1/3 cup cacao powder
1 tsp instant espresso powder
1 tsp vanilla paste or extract
2 bananas, roughly chopped
½ cup roasted almonds
While you prepare the chocolate base, place the coconut milk and coconut cream into the freezer to chill – this will help to speed up the overall process.
Heat the honey, coconut oil, cocoa powder and espresso powder together in a heavy- based saucepan over medium- low heat, until smooth and silky. Remove from the heat and allow to cool to room temperature.
Blend together the cooled chocolate mixture and all of the remaining ingredients in a blender until well incorporated. Pour the liquid into the ice cream maker and turn for 20 minutes. Scrape the mixture into a bowl, sprinkle the nuts over the ice cream and put into the freezer.
Credit: The original recipe was out of Sarah Graham’s Wholesome recipe book, I adapted it a little.