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(Dairy Free - Raw Vegan) Chocolate Rum-Caramel Ripple Ice Cream Recipe

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(Dairy Free - Raw Vegan) Chocolate Rum-Caramel Ripple Ice Cream
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Ingredients

  • Chocolate Rum-Caramel Ripple Ice Cream Ingredients
  • 1 young Thai Coconut - water and meat
  • 1/2 - 3/4 cups cashews (depeding on amount of meat in coconut)
  • Truly Lickable - 4/14 Meetup
  • 3 Tablespoons maple syrup - grade B (or more if you like it sweeter)
  • 1 teaspoon mesquite powder (optional)
  • 3 Tablespoons cacao powder
  • 2 drops Medicine Flower Vanilla Extract (1/2 tsp other brand)
  • 1/2 teaspoon sunflower lecithin (optional - if planning to store in freezer)
  • 1/8 teaspoon sea salt
  • 2 Tablespoons cacao nibs, ground (optional for crunch)
  • Rum-Caramel Sauce Ingredients
  • 2 Tablespoons cacao butter, chopped and melted
  • 3 Tablespoons raw almond butter
  • 3 Tablespoons maple syrup - grade B
  • 3 Medjool dates (pitted and chopped)
  • 1/4 cup water
  • 1 teaspoon lucuma powder (optional - adds a maple tone)
  • 2 drops Medicine Flower Vanilla extract
  • 3 drops *Medicine Flower Caramel extract
  • 1 drop Medicine Flower Rum (or cinnamon) extract (optional - but SUPERB!)
  • 1/4 teaspoon sea salt

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