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15

Nov

2007

Cacao Pistachio Florentine & Mint Ice Cream Sandwich

Saved in:-   Desserts,Raw Food Recipes



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From issue 5 of News From The Kitchen

Click ‘more’ for the recipe.

Ice Cream

2 cups cashews
1/2 cup coconut butter/oil
1/4 cup agave nectar
1 vanilla pod
1 cup almond milk*
1 teaspoon lemon juice
1/2 cup tightly-packed fresh mint leaves

- Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making ‘vanilla water’.

- Blend all ingredients in a high-speed blender until smooth.

- Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.

Florentines

1/2 cup cashews
3 tablespoons cacao powder
1/4 cup melted cacao butter
1/2 teaspoon lemon juice
3 tablespoons agave nectar
1/4 cup almond milk
1/4 cup cacao nibs
1/2 cup pistachio nuts, roughly chopped

- Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.

- Transfer mixture to a bowl and stir in the cacao nibs and pistachios.

- Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven’t got enough room in your freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.

Before Serving

- Remove the ice cream and Florentines from the freezer 1 – 2 hours before serving.

- Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.

- Decorate the outside of the mint ice cream with some more chopped pistachio nuts.

* The almond milk you need for this recipe can be be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don’t have a nut milk bag.

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  • Kali

    Thank you for the recipe! Can’t wait to try it for Thanksgiving dessert! :D

  • Pam

    Russell,

    Your food always amazes me! It looks so yummy and you are so talented!

    Would be great to borrow you for a week to uncook for my husband and me….wow, what a wonderful thought…. But then again I would be totally spoiled…he he!!!

    Thanks for sharing!

    Pam
    Ohio

  • http://www.rawfoodrightnow.com Heidi

    Russell,

    After I took one look at this recipe in your newsletter, I immediately called Justin and told him to go to the nearest computer and see what you had just created.

    It is such a beautiful photo. And the recipe looks delicious as well!

    Well done, fellow foodie!
    ~ Heidi

  • http://www.freshtopia.net/vlog/ Tanja

    Absolutely genius! And I love the vanilla water idea. It’s like using the whole buffalo, raw vegan-style. As always, a food photo that makes me weep just a little with it’s beauty. Lovely!

    -Tanja

  • Kali

    The beautiful green color of the ice cream is so vivid and beautiful! It’s solely from the mint leaves? They don’t turn brown?
    Just want to make sure I get everything right for Thanksgiving day!

    Thank you Russell!

  • http://storiesinamerica.blogspot.com/ Rose

    This is gorgeous! I can’t wait to try it and share it with my family on Thursday! Thank you so much for sharing your creations with us…

  • http://www.rawfoodsnewsmagazine.com Judy

    This looks awesome! Where do you buy your raw cacao butter?
    They don’t sell it in any stores in my area.

  • http://www.rawfoodsnewsmagazine.com Judy

    Also, where are you finding raw almonds nowadays, now that the USDA has banned their sale?

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  • http://therawchef.com Russell James

    Hi Judy, Cacao butter can be bought online from a variety of places, just ‘Google’ it :-)

    As for the almonds, I’m not sure about the US. Fortunately where I am, in the UK, we can still get them unpasteurised. Maybe someone reading this can help?

  • Spewy

    I tried this recipe today and it’s just great! This is the first proper ‘desert’ I have made since incorporating large amounts of raw food into my diet. I do have to get over the fact that its hugely fat based when I eat it though, I guess I’m still programmed by all the false hype about how good ‘fat-free’ produce is. It’s not Coconut or Cashew fat that gets us in trouble, its dead rubbish like pizza, chips and bread that puffs us up!

    Nice recipe, amazing taste!

  • http://therawchef.com Russell James

    Kali, the recipe used was photographed as you see it, so the colour is just from the mint and won’t turn brown.

  • Stacy

    Hi Russell,
    Is there something that I can substitute in place of the cacao butter used in the florentines?
    Thank you for your time & recipe! :)

    From Russell: Hi Stacy, you could just leave it out and then dehydrate the florentines.

  • Lynda

    This looks stunning! Thank you for sharing such a great recipe & photo :)

  • JUNE HAYNES

    i’m so glad i found out about this site. i’m new to the raw vegan lifestyle and strongly want to make it my lifestyle. Day 6 or being RAW for the 30 day challenge.
    looks good!

  • Derek

    Hi Russell,
    I’m new to your blog and was immediately taken by the absolutely beautiful food. I’ve been vegan for 13 years – never completely raw, but of course as a vegan I eat raw food often.
    I just tried this recipe. My first thought when mixing the “ice cream” in the blender was “wow, this is all fat. Ok, let’s give it a try.” Instead of chilling it in the freezer, I ran it through my ice cream machine. I have to say that it really tasted like pure fat – tasty, but it was like eating pure butter. Can this possibly be healthier than eating a fruit sweetened non-dairy dessert? Here in the states we have a great product called Soy Delicious (organic, soy based, fruit sweetened options). It’s great and has very little fat. Sorry, but this was way too fatty for my taste. Also, in response to an above comment, my food co-op (in Massachusetts) sells raw almonds.
    Best,
    D

  • Alex

    This is for Judy who was looking for raw almonds…I don’t know what part of the US you’re in, but in the Northeast between NY and DC, raw almonds are perfectly legal at Whole Foods supermarkets or Trader Joe’s discount markets, or online. Needless to say they are 2-3x more expensive at Whole Foods than Trader Joe’s. Good hunting.

  • http://massagewithlisa.com Lisa Erwin Dallas Texas

    Ohhh my goodness your recipes are so divine. Thank you.

    BTW I get my raw almonds from http://www.almonds-from-california.com/cgi-bin/ppcart/ppcart.pl?cat&californiaalmonds
    The US passed a law recently that almonds from California have to be either treated chemically or heat treated before they leave the state. This is the only source I’ve found that does not do that. The ones you get in the stores that say raw are really heat treated. See the small print at the store.

    Thank you again for such a great recipe

  • http://cangkirbiru.blogspot.com ninoZ

    just found your website..
    what an eye pleasing ..
    gonna try this..will surely be the ‘hitting target’ for my ‘green’ son

    have a greAT day

  • http://www.wentzu.com wen

    I came cross your website today, and those pictures are so yummmmy ;) I can’t wait to try…would love to attend your classes one day :)

  • soyslentoth

    good resourse Anyway by sight very much it is pleasant to me

  • Anna

    Russel- Thank you for makeing raw food interesting and tasty! I just love everything you´ve created! :) :D

  • Ewa

    I made this yesterday and it is just divine! So gratefule for all the exquisite recipes on this site!

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  • Leonie

    I will make this one.soon. It looks delocious on a Hot day especially.Thanks for all your e-mails.

  • http://www.terrazzofloorpolishing.net Terrazzo Floor Care Lauderdale

    Cacao Pistachio Florentine & Mint Ice Cream Sandwich.

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