12 Steps to Whole Foods

Creating Delicious Whole-Food Treats
World’s Best Chocolate Ice Cream or Shake (2)
1 C coconut milk
C agave (raw, organic)
¼ C raw chocolate powder (or cocoa)
¼ tsp. sea salt
½ tsp. vanilla extract
Blend all ingredients in a high-powered blender. Then do either of the following:
• Process the mixture in an ice cream maker (according to the machine's directions) until frozen, and then
serve.
• Pour the mixture into ice cube trays, freeze, and then blend the cubes in the blender just until smooth
and ice cream consistency. If you blend a bit longer, you will have the consistency of a chocolate shake.
Butter Pecan Ice Cream (3)
You won’t miss dairy ice cream with this delicious recipe.
4 C water
1 C soaked raw almonds (soaked overnight and drained; becomes about 1½ C)
2½ C young coconut meat*
C chopped dates
1 Tbsp. vanilla
C peanut butter (preferably organic without rapeseed oil and sugar added)
½ C plus 1 Tbsp. maple syrup
¼ tsp. sea salt
1 C pecans, chopped
* See the GreenSmoothieGirl YouTube demo on how to get the meat out: www.tiny.cc/3X3Xi.
Blend the water and almonds in a high-powered blender until very smooth. Pour out 2½ C into a jar and
refrigerate, leaving the remainder (about 3 C) still in the blender. Add the coconut, dates, vanilla, peanut butter,
maple syrup, and salt to the blender, and blend on high speed until smooth. Freeze this mixture in ice cube
trays.
When you are ready to serve, put the reserved refrigerated almond milk in a high-powered blender and blend
on high speed while gradually add the frozen mixture cubes (or make half a batch at a time, saving some of the
liquid and some of the frozen cubes for later). Blend until the mixture is thick like ice cream. Sprinkle pecans
on top right before serving.
320 12 Steps to Whole Foods
© Copyright Robyn Openshaw