We’ve been busy painting, building our garden, and playing at the ranch this weekend. And its hot. This drink is so damn good and refreshing and gives me a bit of a boost, kind of like coffee, but really, raw cacao is its own thing. I’ve been drinking some variation of this treat for years, it is both dessert and mid-day, after lunch snack and incredibly simple. I’ve recently started using coconut milk in all kinds of treats, including the obvious-curries-but also in smoothies, ice cream base, key lime pies, and in this drink it acts as both float and main ingredient. Also, the drink itself is not overly sweet. I blend everything together really well first, and then just barely blend the dates in so you get little chewy bites of date sweetness. Avocado is a great addition to this drink!
Raw Cacao Smoothie with Coconut Milk Float
1/4 cup raw cacao
1/2 can coconut milk + a few tablespoons for the float (full fat & organic)
4 big handfuls of ice cubes
1/2 can coconut water
Add the banana, raw cacao, coconut milk, ice cubes and coconut water to your blender and blend at high speed until consistent. Add more ice/coconut milk/coconut water depending on desired thickness.It should be a bit thick & icy, taste quite rich and a tad sweet.
Adjust to your liking, and then add the two pitted dates. Blend just for a few seconds, so the dates don’t become liquified, but get broken down into little tasty bites. Serve in a glass cup and pour a few spoonfuls of coconut milk on top, so that it starts running down into the drink. Enjoy with or without a spoon.
This ice cream is so smooth and creamy. It tastes more like a mousse, rich and complex and decadent. I finally bought an ice cream maker and my ideas can’t keep up with my consumption, so I encourage friends to come over and eat more ice cream so I can keep making new and different kinds. This is a very simple recipe, but it does call for a high powered blender to reach a smooth consistency. Also, taste as you go, and adjust accordingly, some may want a sweeter ice cream, or richer with more chocolate.
Chocolate Cashew Ice Cream with Coconut Flakes and Cacao Nibs
1 cup cashews
1/4 raw cacao powder
1/4 cup coconut oil
1/2 coconut water (give or take a few teaspoons)
1 tbsp maple syrup
1 tsp vanilla bean powder
Unsweetened raw coconut flakes
Mix the cashews, cacao, coconut oil, dates, coconut water, maple syrup and vanilla in a powerful blender until you reach a smooth consistency. Then pour the mix into an ice cream maker and follow the manufacturers instructions.
Garnish the ice cream with a sprinkle or coconut flakes and some cacao nibs.
I made this dish for breakfast and I realized after one bite that it tasted much more like dessert than breakfast. But, as I’ve never been opposed to sweet treats in the morning, I continued eating and enjoying this incredibly smooth and creamy dish. Fresh fruits from your farmers’ market friends are essential. The cream adds some richness and spicy complexity to the dish and would also do well chilled in the freezer before serving.
Summer Fruits with Coconut-Cinnamon Spiced Cream
Handful of blueberries
8 macadamia nuts
1 handful shredded, unsweetened coconut flakes
½ frozen banana
A pinch of vanilla powder, cardamom, and ground ginger
¼ cup coconut water
Slice the fruits and place them in a large bowl. Add the nuts, coconut flakes, frozen banana, spices and coconut water to a powerful blender and blend on high until well mixed. To serve, mix the cream with the fruits and top with lots of cinnamon. This can serve a few people, as it’s very filling. Garnish with mint leaves if you have them on hand.
Raw Cacao Macaroons:
2 ½ cups coconut flakes
1/3 cup coconut oil, liquefied (place coconut oil jar in hot water)
¾ cup raw cacao
¼ cup maple syrup
½ tsp sea salt
½ tsp cinnamon
½ tsp vanilla bean powder
Mix all of the ingredients thoroughly. If the mix is too dry, add more oil or syrup. Make sure you taste the macaroons several times as you mix, make sure they are sweet, but not too sweet. I form mine in balls and dehydrate them for a few hours to make them a little crispy on the outside, but you can bake them at a really low temperature, or just eat them without any of that fuss. They are great fuel, plenty of fat from the coconut oil and antioxidants and other goodies from the chocolate and cinnamon. The salt and maple syrup complexity is delicious combined the coconut and chocolate.