UnCoffee Ice Creme Sundae Drizzled in Raw Chocolate Sauce

This outrageous dessert will nourish your soul’s desire for both nutty coffee-like richness and herbal medicine.

Ingredients

Ice Creme

• 1 cup tonic herb tea
• 1 cup organic pecans, soaked
• 1/2 cup soaked and spouted black wild rice (soak in spring water for a day, rinsing a couple times)
• 2 large eggs, de-shelled (Vegans: Use a few dashes of non-GMO soy lecithin and a dash of olive oil instead)
• 4 Brazil nuts, soaked
• 1 teaspoon chia seed
• 1 cup tonic herb tea
• *(refer to methods/steps)
• 3 tablespoons Dandy Blend (herbal, gluten-free coffee flavoring powder)
• 2 tablespoons birch xylitol
• 1 tablespoon cold pressed olive oil
• 1/4 teaspoon stevia extract powder (KAL and NOW brands have a great non-bitter flavor). Use a dash more to taste.
• Few pinches sea salt

Low-Gly Chocolate Sauce Recipe

• 1/4 cup birch xylitol
• 1/4 cup raw cacao powder
• 3 tablespoons tonic herb tea or spring water
• 1 teaspoon olive oil
• 1 teaspoon raw almond butter
• 1 pinch stevia extract powder

Instructions

Blend on high in a high-speed blender for 45 seconds. Strain through 3 nut mylk bags (1 inside the other to create a 3 layered bag) into a bowl.

Pour back into a clean blender and add the Dandy Blend, birch xylitol, cold pressed olive oil, stevia and salt. Blend well. Pour into a bowl and place in freezer for several hours or pour into an ice cream maker if you have one.

Blend in a blender on medium-low for 5 – 10 minutes or until all the xylitol crystals are dissolved. Pour into jar or bowl and warm in low-temperature oven for a few minutes before serving on ice creme.

Serve in rounded scoops, sprinkle with blue green flakes, vanilla bean powder, and drizzle with warm low-glycemic chocolate sauce.