What is one of my favorite things?
Gelato. So creamy. So rich. So heavenly.
Believe it or not, I was aiming to make chocolate bars with this particular recipe. But somehow I ended up making what tasted like Talenti’s double chocolate gelato chips sans the chips but with a hint of coconut.
If I had Popsicle molds, I would have totally put this mixture into it. If you have them I would so urge you to use them. This recipe is vegan, dairy and soy free. How much better can it get?
A serving is less then 200 calories and has about 8g of fiber. Wow. Seriously go and make this now. It taste super yummy, is full of yumminess and is so simple to make. Enjoy!Dark Chocolate “Gelato” Ingredients (Makes Two Servings)
- 1/2 Cup of Unsweetened Cocoa Powder
- 2-3 Tbsps of Cream of Coconut (Be sure the mix the can well)
- 1/2 Cup of Unsweetened Vanilla Almond Milk (You can use any non-dairy too)
- Dash of Sea Salt
- Optionals: Throw in some coconut flakes, chopped almonds, dark chocolate chips… go crazy!
Take the cream of coconut and place in the microwave for 20 seconds. Then slowly mix the cocoa powder and salt into the cream of coconut. Once that is well mixed, add the almond milk slowly and mix well into the chocolate coconut mixture.
Place into the freezer for about 30 minutes or you can put it in the fridge if you want more of a mousse. If you leave it longer in the freezer, it will get hard. Just be sure to take it out about 10 minutes before you eat it if you do leave it longer. Top with some sliced almonds or coconut flakes and eat!
Question: Gelato or ice cream? I love ice cream but when it comes to gelato, I have to be in the mood. Usually that’s because I can eat copious amounts of it!