Chocolate Coconut Caramel Ice with Peanut Butter Topping
Ingredients
Chocolate coconut ice
- 2 1/2 cups shredded coconut
- 2/3 cup melted coconut oil or coconut butter
- 1/3 cup maple syrup or agave
- a pinch of salt
- 2-3 tbsp raw cacao powder
Vegan caramel
- 400ml coconut cream
- 1/2-3/4 cup maple syrup or agave
- a pinch of salt
- 1 tsp vanilla essence
Peanut butter ganache
- 1 cup peanut butter
- 1/3 tsp maple syrup
- 2-3 tbsp cacao powder or melted vegan chocolate
- pinch of salt
- 1/2 tsp espresso powder
Preparation
Blend 2 1/2 cups shredded coconut, 2/3 cup melted coconut oil or coconut butter, 1/3 cup maple syrup or agave, and a pinch of salt until it forms a paste. Add 2-3 tbsp raw cacao powder and mix well. Scoop the mixture into a parchment-lined square tin and press it flat. Freeze for 30-40 minutes until set.
Bring 400ml coconut cream to a simmer and add 1/2-3/4 cup maple syrup or agave. Simmer on medium heat, stirring occasionally, until it turns a caramel color and thickens. Add a pinch of salt and 1 tsp vanilla essence before removing from heat. Scoop a couple of tablespoons of the caramel onto the frozen coconut ice and freeze again for 20-30 minutes. Store the remaining caramel in a glass jar at room temperature or in the fridge for up to two weeks.
Melt 1 cup peanut butter and add 1/3 tsp maple syrup, 2-3 tbsp cacao powder or melted vegan chocolate, a pinch of salt, and 1/2 tsp espresso powder. Mix until creamy. Scoop the ganache onto the caramel layer and smooth it out. Sprinkle more cacao powder on top and grate some orange zest for color and flavor. Freeze again for 30 minutes before slicing into squares. Store in the freezer or fridge for up to one week.
