Strawberries and chocolates. This combo is seriously delicious! It's not just my favourite but the whole family's especially my son. This dessert is made specifically for him. I usually get a list of what he wants to eat during the week. Now that he has a summer job, it includes his packed lunches and snacks but this is for that special treat usually enjoyed after those few days where he has to take a 2 hour bus ride home.
Desserts doesn't have to be complicated. They should have wholesome ingredients, quick to make and the serving just enough to satisfy that sweet craving. This recipe is all that. Here are the tools necessary in making this recipe:
- A high speed blender (this is a must to get that smooth consistency of the ice cream cups).
- Silicone mini-moulds (I used these) or mini muffin liners
- Muffin tray like one of these
- Small sauce pan to melt the coconut oil and/or cacao butter.
Strawberry & Chocolate Ice Cream Cups
Ingredients:
Strawberry Layer
1/2 lb. organic strawberries, approximately 1/2 pack
+ a few more for toppings (thinly sliced)
2 c. raw cashews, soaked overnight and rinsed
1/4 c. fresh orange juice
2 Tbsp. lemon juice
1/4 c. maple syrup or raw honey
1/2 c. melted coconut oil
1/2 teaspoon vanilla essence or powder
2 Tbsp. frozen blueberries (optional and for colour balance only)
Place all ingredients in a high speed blender with the berries and all the liquid ingredients being on the bottom and the cashews on top for easier blending. Whizz until smooth. Adjust the taste. Line the muffin tray with the silicone moulds or muffin liners then pour the mixture into each cavity, leaving approximately 1/8" for the chocolate topping (see photo above). Lightly bang the tray a few times into the counter so the mixture settle. Freeze for 3 - 3/12 hours.
Chocolate Topping
1/2 c. chopped cacao butter or coconut oil
1/2 c. raw cacao powder
1/4 c. maple syrup
1/2 tsp. vanilla
A few drops of orange oil (optional)
pinch of good salt
In a small sauce pan, boil water then lower the heat. Place all the ingredients in a small bowl and then place the bowl on top of the pan and stir until the mixture is well incorporated. Take out the frozen berry cups then spoon 2 - 2/12 Tbsp. of the chocolate sauce on top. Let it set for 2-3 minutes then top with thinly sliced strawberries and other things that you may fancy like flowers or chopped nuts. Peel off the liners, let it thaw for 8-10 mins. and serve. Enjoy!
So it's Father's Day tomorrow. I hope you will make this day a special one for the special dad in your family. My hubby doesn't want any gifts so I decided to make him my version of homemade chocolates. They usually give him that big smile.
For this month of June, I'm learning about the heart, my own heart specifically. It's the perfect time to understand God's wisdom about it and see where I can change. And as always, every time you embark on learning something, you sure get tested. Change is not always easy but everything will all work out in the end.
"Guard your heart above all else, for it determines the course of your life."
Proverbs 4:23, NLT
