A raw vegan tartufo (ice cream) recipe, with lovely layers of creamy chocolate and matcha.
Make sure all ingredients are at room temp before starting**
- 1 cup raw cashews, pre-soaked and strained*
- 4 tbsp unsweetened vanilla almond milk
- 3 tbsp maple syrup
- 2 tbsp coconut oil
- 1⁄2 tsp matcha powder
- 1⁄2 tsp salt
- 1/16 tsp raw ground vanilla powder (or 1 tsp pure vanilla extract)
- 1⁄2 cup raw cashews, pre-soaked and strained*
- 3 tbsp unsweetened vanilla almond milk
- 2 tbsp maple syrup
- 1 tbsp cocoa powder
- 1 tbsp coconut oil
- 1⁄8 tsp salt
- a bit of extra matcha powder and cocoa powder for dusting, a few cacao nibs
1. Place a silicone tartufo mold (I used this one; see notes above recipe for alternatives) on a flat tray. Set aside.
2, Blend all matcha layer ingredients in a high power blender until smooth. Divide this mixture between 4 of the mold cavities, not filling them all the way up (to leave room for chocolate layer).***
2. Blend all chocolate layer ingredient. Carefully pour or spoon in the chocolate mixture into the center of each matcha mixture-filled cavity. Note: if you have extra mixture left over, pour it into a separate cavity to enjoy on its own.
3. Place the pan into the freezer for 5-6 hours or overnight to set. When ready to serve / eat, remove from mold and plate, dust with some cocoa powder and some matcha powder, and sprinkle with some cacao nibs if desired. Let the tartufo thaw out 10-15 minutes until slightly soft and enjoy!
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, creamy consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**Everything needs to be at room temperature, as cold ingredients will cause the coconut oil to solidify prematurely and not blend through into a uniform smooth mixture in the blender.
***Note, if not using the same molds as I have here, simply fill as may silicone cavities as you have mixture for, but don’t fill them all the way up to leave room for next layer.