Brazilian Frozen Coconut Delight

Allergens

Nuts (Almond)

Ingredients

• 1 cup unsweetened coconut cream, 3/4 cup dark chocolate (70% cocoa), 1 cup fresh passion fruit pulp, 1/2 cup organic honey, 1/2 cup almond flour, 1/4 cup cacao nibs, 1 tsp vanilla extract, Pinch of sea salt

Instructions

1. In a saucepan over low heat, gently warm coconut cream and honey until combined.
2. Add the chocolate and stir until melted and smooth.
3. Remove from heat and let cool slightly, then add vanilla extract and salt.
4. Whisk in passion fruit pulp and transfer to a shallow dish.
5. Freeze until firm, about 3 hours.
6. In a separate bowl, mix almond flour with cacao nibs.
7. Scoop coconut mixture into the cacao nib mixture, roll into balls, then return to freezer for an additional hour.

Chef’s Insight

The combination of cool and warm temperatures in this dish creates an unexpected harmony that will tantalize your taste buds.

Notes

Chill your mixing bowl and utensils beforehand to prevent melting the coconut cream.