Raw Vegan Coconut Ice
August 14, 2013 § Leave a comment
Is coconut ice a totally Kiwi thing? I’m going to say yes, because it’s the interwebz and I can claim anything I like.
Man I used to looooove making that stuff, boiling butter and milk and sugar together and adding heaps of coconut. That was my 13-year-old self’s idea of a wild Friday night, before watching Aliens (remember that TV show? They all had pointy spotty heads? I still love sci-fi) and stuffing my face with that sugary goodness. Makes my teeth hurt just thinking about it.
Well it might be winter here in NZ but I’m sharing one of my first raw recipes with you because it reminds me of summer (strawberries! from the garden!) and of lazy nights well before sick kids kept me awake all night. If you don’t have any strawberries you can just colour the pink half with food colouring (a little beetroot juice goes a long way) but you’ll be missing the incredible and intense strawberry flavour. You need a dehydrator for the strawberry part, and you will need to plan a day ahead. You can also buy freezedried strawberry or raspberry powder in specialty stores – this is a good one you can find in NZ.
Here’s to summer – and kinder, healthier treats.
Raw Vegan Coconut Ice (raw, vegan, sugar-free depending on sweetener choice, gluten free, nut free)
2 cups strawberries, thinly sliced (or 2 tbsp storebought freezedried strawberry/raspberry powder)
1 cup coconut butter (recipe here, just don’t toast first)
Sweetener of choice to taste – I used a few drops of stevia, but you can add maple syrup, regular sugar, whatever you like.
1 tsp vanilla paste or inside of 1 vanilla pod (just don’t use an alcohol based extract)
To make the strawberry powder, place thinly sliced strawberries in the dehydrator and dehydrate for at least 12 hours or until completely dry and brittle. Once dry, grind in a coffee grinder until it forms a powder. You will need to do this in batches and it should leave you a little extra. Set aside.
Push some baking paper into a small square tin.
If your coconut butter is hard, melt gently first in a bowl over a pot of water on the stove. Once melted, add sweetener, salt and vanilla and stir to combine. Pour half of the mixture into the tin, squashing it gently with fingers until it’s about a centimetre thick. Pop in fridge for 5 minutes to harden up a little. To the remaining mixture add 2 tbsp of the strawberry powder and stir to combine. Scoop this mixture on top of the base layer and use same method to distribute evenly. Put in fridge to firm up a little – 5-20 min should do – then remove, slice into squares, and place back in fridge to finish firming up.