Coconut & Raspberry Ice Cream Bites
cup/ 100gr - desiccated coconut
/ 1 can - coconut cream
- pure maple syrup
tsp- vanilla extract
- freeze dried raspberries
fresh or frozen mixed berries
Strawberries, blueberries, and raspberries
pure maple syrup
In a medium bowl mix the desiccated coconut with the coconut cream, maple syrup, and vanilla extract. Make sure to drain the coconut cream from any liquid before adding it to the bowl)
Stir until everything is well combined
If you are using the freeze-dried raspberries, crush them into powder and add them to the mix.
For the Berry Sauce
Add the berries with the lemon juice and the maple syrup in a pan and put it over a medium heat.
Let them cook for 5 to 8 minutes. (you like to get a sauce-like consistency. but be careful not to leave the sauce with too much liquid)
Let it cool for 5 min.
Take a plastic container and first pour the raspberry sauce, then on top of the sauce add the coconut ice cream.
Let it cool for at least 4 hours before serving.
Before adding the chocolate topping, make sure the ice cream has been cooled in the freezer.
Melt the chocolate with the coconut oil
Decorate any way you want
*TIP: To cut the ice cream easier, after taking the container out of the freezer let it stay in a room temperature for 5 minutes.
1. Use pure maple syrup (low FODMAP) not maple flavored syrup (as that one could be high FODMAP).
2. Make sure that in the berry mix, there aren't blackberries or currants as they are high FODMAP