Cacao Hazelnut Gelato

by Adrianne Barba
(Western Australia)

Cacao Hazelnut Gelto photo by Adrianne Barba

Years ago I saw a choc-hazelnut ice cream on a recipe menu and wanted to recreate my own raw version. Here it is and I do hope you enjoy it as much as I do!


STABILIZER (OPTIONAL AS NOT TRULY RAW)
1 TABLESPOON POWDERED AGAR-AGAR {seaweed extract often used in Japanese desserts}
1/2 CUP WATER

Place agar-agar and water in a saucepan. Stir over very low heat until simmering and thickened into a gooey, gelatinous mixture.

ICE CREAM INGREDIENTS

1 CUP RAW HAZELNUT BUTTER
1 1/4 CUPS COCOA POWDER (OR CACAO POWDER)
1/2 CUP DARK AGAVE NECTAR
1.5 CUPS WATER
PINCH OF SALT
1/2 TEASPOON MACA (OPTIONAL, I like the caramelly taste)

Whirl all ingredients in the food processor or blender with the stabilizer {if using}. Chill in the fridge for 20 minutes before churning in an ice cream maker according to the manufacturer’s instructions.

Although not strictly raw, the agar-agar {find it at your local Asian supermarket} stops the gelato freezing rock solid when stored in the freezer, if you can resist not eating it all immediately as I do!

Editors Note:

Thank you so much for pointing out that the agar-agar stabilizer is not technically raw while you made it totally optional. And if you do not want to use coco or caco power, raw carob powder can easily be substituted.