Pecan Brownie with Chocolate Coconut Ice Cream, and Chocolate Sauce

A few years back I found a great raw brownie recipe on a blog called A Bitt of Raw. The brownie was so good I decided to make ice cream and sauce to accompany it. If you’re unable to get the recipe from A Bitt of Raw, prepare your favorite raw brownie instead. Here’s the recipe for the ice cream and sauce, and how I put the pieces altogether. Enjoy!
Chocolate Coconut Ice Cream.
Ingredients:
3-4 Young Thai coconuts
1 cup soaked cashews
1 cup coconut cream
1/4-1/2 cup raw cacao powder
1/2 T vanilla extract (non alcoholic)
1/2 cup to 2/3 cup agave nectar or organic maple syrup Grade B (or 1/2 and 1/2)
pinch of pink Himalayan salt
1 T coconut oil
few drops chocolate flavored SweetLeaf liquid stevia
Preparation:
Combine all ingredients in a high speed blender and mix until super smooth, thick and creamy. Pour into containers and freeze – or place in ice cream maker and follow directions on machine. I don’t use an ice cream maker personally.
Chocolate Sauce.
Ingredients:
1/4 cup raw cacao powder
1/4 cup agave nectar or maple syrup Grade B (or mixed)
1/2 – 1 T hemp oil or extra virgin olive oil
few drops of chocolate flavored SweetLeaf liquid stevia
Preparation:
Combine all ingredients in a bowl and mix well.
To serve:
Place brownie on plate. Place a big scoop of the chocolate coconut ice cream on top, and drizzle the chocolate sauce. So delish! 🙂


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