Description
The Silkiest Chocolate Chill Down
This rich, velvety chocolate gelato blends coconut cream, dates and bananas into a dreamy frozen treat that feels decadent, wholesome and incredibly easy to make.
Ingredients
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1 cup refrigerated coconut cream (from a can of regular coconut milk, thick cream only)
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1 cup packed pitted dates (softened if needed)
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1 cup frozen overripe sliced banana
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3 tbsp cocoa powder
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1/4 tsp sea salt
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1/4 to 1/2 tsp vanilla bean powder, seeds from one vanilla bean or 1/2 tsp vanilla extract (optional)
Instructions
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Add all ingredients to a high speed blender. Puree until completely smooth and creamy.
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Transfer to a freezer safe container.
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Freeze 2 to 3 hours for a soft set gelato texture or 4 to 5 hours for a firmer scoopable consistency.
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Serve as is or with your favorite toppings.
Notes
As a mousse, try serving topped with fresh fruit or layered in a parfait glass with Vanilla Cashew Yogurt!
Top with fresh berries or sliced bananas for a bright, fruity contrast.
Swirl in a spoonful of nut butter before freezing for extra decadence.
Add cacao nibs or chopped chocolate for a delicious crunch.
Nutrition info is approximate.
- Prep Time: 10 minutes
- Freezing Time: 2-5 hours
- Category: Sweets & Treats
- Method: Blend and Freeze
- Cuisine: Plant Based, Frozen Desserts
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260kcal
- Sugar: 34g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 2g