Moroccan Frozen Delight: A Paleo-Friendly Indulgence

Allergens

Nuts, Dairy (if using cow's milk chocolate)

Ingredients

• 1 cup raw cashews, soaked overnight
• 1 can full
• fat coconut milk, chilled overnight
• 4 oz dark chocolate, chopped
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• A pinch of sea salt

Instructions

1. Drain and rinse the soaked cashews. Set aside.
2. Scoop the solidified coconut cream from the top of the can and discard the remaining liquid. Reserve.
3. In a double boiler, gently melt the chocolate. Stir until smooth. Remove from heat and set aside to cool.
4. In a blender, combine the cashews, coconut cream, honey or maple syrup, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Blend on high until completely smooth and creamy.
5. With the blender running, slowly add the cooled chocolate while continuing to blend until fully incorporated.
6. Transfer the mixture into a shallow dish or loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.
7. When ready to serve, use a sharp knife dipped in hot water to create clean slices. Repeat as necessary.

Chef’s Insight

Use high-quality chocolate for the best results, as it will greatly impact the overall flavor of the dessert.

Notes

Be sure to use full-fat coconut milk and dark chocolate to maintain the integrity of the Paleo diet.