Surprise! You’re getting 2 dessert recipes in one! The Chocolate Almond Ice Cream and the Chocolate Torte easily stand alone, but together, well let’s just say…heaven.
This is a perfect dessert for your sweethearts with Valentine’s Day on the way. Of course you need to try it out first- you know, just a taste. The chocolate will be the highlight of your day. A very dear friend requested a sugar free ice cream recipe. I was delighted to create this one that has made it to my top recipes and is perfect for anyone’s sweet tooth.
Ingredients:
1 can whole fat Coconut Milk
1/4 cup 100% Cocoa
4 oz dried pitted Dates
1/4 tsp Salt
1 tsp Almond Extract
1 Egg
In a 2 quart saucepan, combine coconut milk, salt, and cocoa on medium heat. Stir until the cocoa is dissolved. Turn to low heat and add dates. Squeeze each date while you are adding them to make sure they are free of pits and stems. Cover and let cook for 5 minutes. Remove from heat and use your immersion blender to mix and combine the dates and chocolate mixture that is making your kitchen smell so good right now. Move your chocolate mixture to another bowl to begin to cool.
In a separate bowl, scramble 1 egg and add the almond extract. Let both bowls rest to bring to room temp (30-45 minutes). While whisking your egg mixture constantly, pour the chocolate mixture into the egg mixture. Whisk to combine. Cover with plastic wrap directly on your mixture and place in the refrigerator for 1 hour.
Pour your chocolate mixture into your ice cream maker on the ice cream setting.
Enjoy!
Kitchen Tip: If you have any ice cream left over, store in the freezer in 8 oz ball jars. When you are looking for a little dessert, take jar out and let stand in a bowl of water for 3-5 minutes. Dry off your jar, open and enjoy!
For your Chocolate Torte you will need:
Food Processor
4 oz dried pitted Dates
1/2 can or 7.5 oz Pumpkin Puree
1/2 cup Applesauce
3 Eggs
1/4 tsp Salt
1/2 tsp Cinnamon
1 tsp Baking Powder
1 cup blanched Almond Flour
1/2 cup 100% Cocoa
1 tsp Vanilla Extract
Preheat oven to 350*
In your food processor break up dates. Make sure to squeeze each date before adding to your food processor to ensure they are free of pits and stems. Add pumpkin, applesauce, eggs, salt and cinnamon. Mix until combined. Add vanilla, baking powder, almond flour and cocoa. Continue to mix for 1 minute. Open your food processor and use a spatula to finish combining. Line your baking dish with parchment paper. You can make this easily in an 8″ x 8″ pan, cupcake pan or, in this case, what my kids call “the doughnut pan”. Bake for 30 minutes in pan, or 20 minutes for cupcake tin.
My food processor is a kitchen must have! I love the double bowl so I can make a couple different recipes at a time without having to stop to clean. Click on the picture above to check it out.
Top your chocolate torte with no sugar chocolate almond ice cream or your favorite berry syrup.
Enjoy!
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