4 Chilly Chocolate Treats
Tahini Freezer Fudge
3/4 cup (180 mL) tahini
1 1/2 tsp (7 mL) cocoa
3 Tbsp (45 mL) coconut oil
2 Tbsp (30 mL) maple syrup
Pinch Maldon sea salt
Line standard 8 1/2 in by 4 1/2 in (22 x 12 cm) loaf pan with parchment paper and set aside.
Combine tahini, cocoa, coconut oil, and maple syrup in heatproof bowl and melt over pot of simmering water, stirring to combine. Pour into prepared pan and place in freezer for 30 minutes, or until set.
Slice into squares and garnish with pinch of sea salt. Serve from frozen.
Nutty Cacao Frozen Cream
2 cups (500 mL) roasted and skinned or blanched hazelnuts
15 pitted dates
1/4 cup + 2 Tbsp (90 mL) cacao powder
1/4 tsp (1 mL) ground cinnamon
1/2 vanilla bean, split in half and seeds scraped out
Place hazelnuts in bowl, cover with water, and place in refrigerator, letting hazelnuts soak overnight.
The next day, strain hazelnuts and discard soaking water. Transfer hazelnuts to blender. Add 3 cups (750 mL) water and blend until almost smooth, about 2 minutes, creating hazelnut milk.
Submerge dates in hazelnut milk (in blender) and allow to soak for 10 minutes. Add cacao powder, cinnamon, and vanilla seeds to mixture and blend until fully incorporated and smooth, roughly another 2 minutes. For smoother texture, strain mixture through fine mesh sieve.
Chill mixture in ice cream maker according to manufacturer’s instructions before transferring frozen cream to airtight container. Cover with parchment paper, making sure it touches the surface of the frozen cream, before placing lid on container. Freeze until frozen, about 3 hours, or until ready to serve.
When ready to enjoy, thaw for 20 minutes before serving.
Frozen Banana Ice Cream Truffles
2 ripe bananas, sliced
2 tsp (10 mL) raw honey or maple syrup
3.5 oz (100 g) 70% dark chocolate, chopped
2 tsp (10 mL) coconut oil
1/2 tsp (2 mL) vanilla extract
1/3 cup (80 mL) shredded coconut
Freeze sliced bananas until firm, at least 4 hours and preferably overnight. Place in food processor and add honey. Whirl, occasionally scraping down sides, until puréed and creamy. Using small ice cream scoop, scoop into small balls and place on baking sheet. Freeze until firm, about 1 hour.
Meanwhile, melt chocolate over double boiler. Remove from heat and stir in coconut oil and vanilla until evenly mixed.
Working with one banana ball at a time (keep remainder in the freezer), dip into melted chocolate. Place on new baking sheet and sprinkle with coconut. Place tray in freezer. Continue coating remaining banana balls. Truffles will keep well, frozen, for up to 3 days.
Makes 18 to 20 balls.
Chocolate Dipped Grapes
2 cups (500 mL) red seedless grapes, stemmed
1/2 cup (125 mL) semisweet dark chocolate chips
1 Tbsp (15 mL) honey
2 Tbsp (30 mL) cocoa powder
Wash grapes and dry thoroughly. Melt chocolate chips in saucepan over low heat, stirring continuously (this should take a few minutes).
Remove from heat when melted and immediately stir in honey.
Allow chocolate to cool to room temperature before gently stirring in grapes to coat.
Place chocolate-covered grapes on waxed paper-lined cookie sheet and sprinkle with cocoa. Refrigerate for 1 hour before serving.
Recipes from Alive.com
Looking for more ways to cool down this summer? Check out these frozen Canadian-made treats!