Chocolate Pudding Ice cream Base
-4 ripe avocados
-1 cup raw cacao powder
-1 cup agave nectar
-1/2 cup water
Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds. Freeze for at least 8 hours.
White Chocolate Shell
-150 grams raw shaved cacao butter
-4 tbsp raw coconut butter/oil
-6 tbsp coconut milk powder ( this is not a raw product, but you can substitute with lucuma, maca or yacon powder)
-1/2 tsp ground vanilla powder
Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!
To assemble take the ice cream sticks out of the freezer (make sure they are completely frozen) and dip in the chocolate. Hold the stick and let it drip for a few seconds as it hardens. Place on non-stick baking paper until the chocolate sets completely. Repeat until you cover all the ice cream bars. Once you are done, repeat this process again, so that you create a thicker shell. Wrap each ice cream bar in baking paper and store in a container in the freezer.
This recipe makes about 10 small ice cream bars.
(Source: , via veganrunloverepeat)