Vegan Coconut Matcha Ice Cream Cakes

• Vegan
• Gluten free

• Produce

  • 1/4 tsp Matcha

• Canned Goods

  • 1 cup Young coconut meat

• Condiments

  • 11 tsp Rice syrup, organic

• Baking & Spices

  • 1/3 cup Dark chocolate chips or baking chocolate, vegan

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1/3 cup Almonds
  • 1/2 cup Coconut, unsweetened

• Liquids

  • 5 tbsp Water

Found on elephantasticvegan.com

Description

Ingredients

• ⅓ cup almonds, preferably blanched but I used unblanched and it worked too
• ¼ cup shredded coconut, unsweetened
• 2 teaspoons organic rice syrup
• 1 teaspoon coconut oil + a bit more for coating the forms
• 1 cup young coconut meat
• 5 tablespoons water
• 3 tablespoons organic rice syrup
• ¼ teaspoon matcha
• ¼ cup shredded coconut, unsweetened
• ⅓ cup vegan dark chocolate chips or baking chocolate

Directions

• Coat the ramekin forms* lightly with coconut oil.
• 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.
• 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.
• 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 :)