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Don’t let this recipe intimidate you! It’s truly a very easy recipe that I simply plated and adorned properly. In the event you love chocolate then you’ll love this chocolate ganache cake flavored with raspberry and paired with a raspberry coconut ice cream!

Sure, this pleasant recipe is vegan, gluten-free and no-bake! I used an ice cream maker which is elective and I additionally embody directions on learn how to make it with out.

Here’s a recipe for the darkish chocolate for enrobing. 

In the event you make this recipe, I might like to see your model of plating! Tag me at @crystal_dawn_culinary on instagram!

online raw desserts course

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

Course:

Dessert

Key phrase:

gluten-free, wholesome, 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
    younger coconut meat
  • 1/2
    cup
    coconut nectar
    or maple syrup or agave
  • 2
    tsp
    beet powder
    for coloration
  • 6
    drops
    raspberry taste (I take advantage of medication 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/Four tsp vanilla extract
  • 6
    drops
    raspberry essence
  • 1/2
    cup
    heat water

Raspberry Coconut Ice Cream

  1. Mix all substances besides coconut oil and freeze-dried raspberries till clean. 

  2. Add coconut oil and mix once more till nicely mixed.

  3. Switch to an ice-cream maker and course of as per producer’s directions.

  4. Add freeze-dried raspberries on the finish and blend till mixed.

  5. Switch to a container and set in freezer in a single day.

  6. If you’re not utilizing an ice-cream maker, switch to a shallow container and place in freezer for 1 hour.

  7. Take away from freezer and hand whisk ice-cream combination to take away air bubbles and eradicate crystals from forming.

  8. Repeat course of each 45 minutes till ice-cream is frozen (takes roughly Four to six hours).

Raspberry Chocolate Ganache

  1. Mix all substances besides heat water in a high-speed blender till clean.

  2. Whereas blender is operating on low, add heat water and mix just for a number of seconds.

  3. Place the silicone mould you might be utilizing on prime of a tray or chopping board.

  4. Pour chocolate ganache in silicone mould and pat on counter to take away air bubbles.

  5. Set in freezer for minimal Four hours.

Garnish and Meeting

  1. Take away chocolate ganache from silicone mould.

  2. Enrobe in melted darkish chocolate

  3. Mud with cacao powder or freeze-dried raspberry powder.

  4. Serve with raspberry coconut ice cream.