Raspberry Vanilla Ice cream Heart

I love cold creamy deserts and this one is a hit with everyone.  It tastes like vanilla ice cream but this one is without the Sugar or Dairy!

The raspberry top goes brilliantly giving it a refreshing sweet taste with the creamy base.

Plus, they look so pretty and it’s a great recipe to make for your loved one on Valentines Day, or a special anniversary…or just any day to say you love them.

Now for the important part the Recipe: (makes 9 hearts)

• Cashew Nuts x 200g
• Cacao Butter x 4 tbsp.
• Agave Syrup x 4 tbsp.
• Lucuma x 2-4 tsp. (to taste)
• Coconut oil x 2 tbsp.
• Filtered water x 160ml
• Vanilla Pod – optional

Topping : 

• Raspberries x 1 cup
• Agave Syrup x 4 tbsp.

Soak the cashew nuts for at least 4 – 6 hrs. Rinse and drain them. Gently melt the cacao butter and coconut oil together (either in a dehydrator or over a bowl of hot water).

Add all the base ingredients in a high-speed blender and blend until smooth. Put the mixture into the heart molds and smooth over the tops. Place these in a freezer while you make the topping.

Blend all the ingredients for the topping in a high-speed blender until smooth. Strain the mixture into a bowl through a sieve to remove the raspberry seeds.

Bring the hearts out of the freezer when set, this make take an hour. Using a knife loosen the hearts from the mold and tap onto a plate. Spoon the topping onto the hearts and serve!

You can keep these in the freezer for frozen ice crème treats, or in the fridge for a softer mousse like dessert.

Sarah Hook is a Holistic health coach, Raw Food Chef, and Creator of Juice Rehab – The Juice Detox in the UK. She loves Yoga, being outside in nature, being barefoot, meditating, and being creative in every area of life. You can check-out her services here.