Ingredients
Ingredients for the base
- 1/3 cup almonds , preferably blanched but I used unblanched and it worked too
- 1/4 cup shredded coconut , unsweetened
- 2 teaspoons organic rice syrup
- 1 teaspoon coconut oil + a bit more for coating the forms
Ingredients for the filling & top
- 1 cup young coconut meat
- 5 tablespoons water
- 3 tablespoons organic rice syrup
- 1/4 teaspoon matcha
- 1/4 cup shredded coconut , unsweetened
- 1/3 cup vegan dark chocolate chips or baking chocolate
Instructions
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Coat the ramekin forms* lightly with coconut oil.
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Put all the ingredients for the base in a kitchen processor and blend until the mixture starts to form little clumps. Put the crust mixture in the forms and press it down with a spoon.
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Fill the coconut meat, water, organic rice syrup, shredded coconut and matcha in a high speed blender** and blend for about 1-2 minutes until completely smooth. Fill the mixture into the ramekins. Place them in the freezer for about 5 hours or overnight.
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Once the coconut matcha layer is frozen, heat the chocolate chips or baking chocolate in a double boiler until melted. While the chocolate melts, carefully go around the edges with a knife and let the ice cream cake slide out of the ramekin. Top the ice cream cakes with the melted chocolate and flatten it a bit with the spoon. Let it thaw for about 10 minutes and then dig in 🙂
Original Post https://www.elephantasticvegan.com/vegan-coconut-matcha-ice-cream-cakes/
