Sugar-free Simplicious Christmas: Coco choc ices
MAKES 18
400ml can (or two small ones) coconut cream shaken lightly before opening
75g cashew butter
1 teaspoon pure vanilla extract
1 tablespoon rice malt syrup
200g dark chocolate (85-90 per cent cocoa) chopped into small pieces
115g desiccated or shredded coconut
about 5 tablespoons Berry Easy Chia Jam made with raspberries (see recipe page below)
■ Line a 22cm square brownie tin (or equivalent rectangular tin) with baking paper. Pour the coconut cream into the prepared tin and place in the freezer for 2-3 hours until frozen.
■ Remove the coconut cream slab and break into shards using a masher or the end of a rolling pin. Pulse the shards in a food processor until they resemble a fine powder. Add the cashew butter, vanilla extract and rice malt syrup and process until smooth and fluffy like ice cream. Pour the mixture back into the tin and smooth the top with a spatula or palette knife. Freeze for 1-2 hours until the mixture is firm but not rock solid.
■ Remove the ice cream from the freezer and slice into about 36 small squares (you may want to trim the outer edges for a neater result). Spread half the squares with a thin layer of jam. Place the remaining squares on top to make sandwiches. Pop on a lined tray in the freezer to set before coating.
■ Melt the chocolate in a bowl in the microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t touch the water). Put the coconut into another bowl.
■ Using two forks or a cocktail stick, gently dip the squares into the melted chocolate, coating all sides, then coat in the coconut, placing them on a lined tray as you go. Store in the freezer in a sealed container for up to 3 months.
¼ teaspoon added sugar per serving
TIP If you’re serving these straight from the freezer, let them sit out for 2-3 minutes to thaw slightly and they’ll be crunchy on the outside and soft and smooth on the inside.
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