Ingredients
- 1 cup coconut flesh.
- 1/3 cup tahini.
- 1 tablespoon vanilla or the seeds from 1 vanilla pod.
- pinch of cinnamon.
- 3 tablespoons melted coconut oil.
- 1/4 cup rice malt syrup.
- grated raw chocolate, cacao nibs, crushed toasted nuts, sesame seeds for topping (optional).
Directions
- 1. Combine all ingredients in a high powered blender and blitz until smooth and creamy.
2. Pour into small silicon moulds and set in freezer for 6 hours. Remove from freezer and whip once again in blender until creamy.
3. Serve as a scoop for gelato as is, or pour into ice block moulds and pop back in freezer to set.
Note
Love these dairy-free pops? Then check out these Avocado and Coconut Popsicles.
These creamy ice creams are the perfect treat for a warm Summers day. Plus, they also pack a nutritious punch with a good dose of tahini. Tahini is full of good fats, protein, contains magnesium, potassium and iron and is one of the richest sources of calcium.
Ingredients
- 1 cup coconut flesh.
- 1/3 cup tahini.
- 1 tablespoon vanilla or the seeds from 1 vanilla pod.
- pinch of cinnamon.
- 3 tablespoons melted coconut oil.
- 1/4 cup rice malt syrup.
- grated raw chocolate, cacao nibs, crushed toasted nuts, sesame seeds for topping (optional).
Directions
- 1. Combine all ingredients in a high powered blender and blitz until smooth and creamy.
2. Pour into small silicon moulds and set in freezer for 6 hours. Remove from freezer and whip once again in blender until creamy.
3. Serve as a scoop for gelato as is, or pour into ice block moulds and pop back in freezer to set.
Note
Love these dairy-free pops? Then check out these Avocado and Coconut Popsicles.