THESE COCONUT RASPBERRY ICE CREAM BITES ARE DAIRY, GLUTEN AND REFINED SUGAR-FREE + REQUIRE ONLY 8 SIMPLE BUDGET-FRIENDLY INGREDIENTS, 10 MIN TO PREPARE AND THEY LOOK LIKE THIS.
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On a warm spring night, I can smell the summer announcing itself from the grass and the buds on the trees. The summer smells of rebirth, freedom, and possibilities. If that is even a way to describe the smell or any smell for that matter, oh well that is how I associate the smell of summer anyway.
As the spring turns to summer, the light starts to linger longer pushing the darkness aside. And when the temperatures start to rise, and drops of sweat cover the people’s faces, the good old ice cream comes in rescue!
I have never met a person who doesn’t like ice cream. But, if there are any of you who don’t like ice cream and are reading this, I would ask you to please comment down below, and list some reason so that I can understand WHY!?
Jokes aside, ice cream is great! And very helpful too, can you imagine surviving an extremely hot summer day without that icy, refreshing, flavorful cream in your mouth? I KNOW I CAN’T!
However finding healthy, dairy-free ice cream at a reasonable price can be quite a challenge, not to mention that there are some places, where it is impossible to find a dairy free ice cream. (which isn’t only based on water, different flavorings, and artificial colors.)
There are also many recipes for homemade ice cream. However, most of them require an ice cream maker (which not everyone has) and contain ingredients that are expensive and not easy to find. These coconut raspberry ice cream bites aren’t the “typical kind of ice cream, ” but I find them to be closer to those “cake” kinds of ice creams, which is even better!
Their texture is very diverse; the desiccated coconut makes them slightly thicker and “cake-like,” the coconut cream gives that extra creaminess and then on top of that (or in this case the bottom ) there is that silky raspberry sauce. YUM! 🙂
WHY YOU SHOULD GIVE THESE COCONUT RASPBERRY ICE CREAM BITES A TRY:
- SIMPLE, SIMPLE, SIMPLE AND VERY QUICK ( I think even a 5-year-old can make them)
- CREAMY, RICH AND FLAVORFUL
- LOOK SO PRETTY. ( you can even make it as a cake for someone’s birthday )
- TASTE BETTER THAN ANY ICE CREAM TREAT I’VE EVER HAD IN MY LIFE
- ALL THAT + THEY ARE HEALTHY
- The coconut cream IS GOOD FOR YOUR IMMUNE SYSTEM because it contains the same antimicrobial compounds that coconut oil contains.
- Instead of fat, the coconut cream gives you ENERGY. Most of the fatty acids in the coconut oil (60%) belong to the medium chain group. The medium chain fatty acids in comparison with the long chain fatty acid, are smaller in size thus penetrate the cell walls easier and supply energy quicker. When the cells receive energy faster, they become active, and active cells speed up your metabolism which means your body starts to burn the fat.
- GOOD FOR YOUR SKIN
- 90% of the fatty acids are saturated. Saturated fat is a natural antioxidant.
- The coconut cream contains some essential amino acids, which our bodies don’t produce. Amino acids are important to build and repair cells and tissues.
- 1 cup/ 100gr - desiccated coconut
- 250ml / 1 can - coconut cream
- 4 Tbsp - maple syrup (you can also use agave or honey)
- 1 tsp- vanilla extract
- ½ cup - freeze dried raspberries (optional)
- RASPBERRY SAUCE
- 200gr fresh or frozen raspberries
- ¼ cup lemon juice
- 1 Tbsp maple syrup
- TOPPING :
- 50 gr dark chocolate
- 2 Tbsp coconut oil
- In a medium bowl mix the desiccated coconut with the coconut cream, maple syrup, and vanilla extract.(Make sure to drain the coconut cream from any liquid before adding it to the bowl)
- Stir until everything is well combined
- If you are using the freeze dried raspberries, crush them into powder and add them to the mix.
- THE RASPBERRY SAUCE:
- Add the raspberries with the lemon juice and sweetener of choice in a pan and put it over a medium heat.
- Let them cook for 5 to 8 minutes. (you like to get a sauce-like consistency. but be careful not to leave the sauce with too much liquid)
- Let it cool for 5 min.
- Take a plastic container and first pour the raspberry sauce, then on top of the sauce add the coconut ice cream.
- Let it cool for at least 4 hours before serving.
- FOR SERVING:
- Before adding the chocolate topping, make sure the ice cream has been cooled in the freezer.
- Melt the chocolate with the coconut oil
- Decorate any way you want
- *TIP: To cut the ice cream easier, after taking the container out of the freezer let it stay in a room temperature for 5 minutes.