UnCoffee Ice Creme Sundae Drizzled in Raw Chocolate Sauce

By Chef:  Christian Bates
Posted: November 7, 2011


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


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


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.