Ingredients
For the ice cream:
- 1 cup full fat coconut milk
- 2 fresh, ripe peaches
- 1 tsp bourbon vanilla
- 1 tsp raw honey
- 1 tbsp almond butter
For the coating:
- 1 cup dark chocolate (85%)
- 1 tbsp coconut oil
Servings: confects
Instructions
- Clean the peaches and cut them in chunks. Put all the ingredients for the ice cream into the blender and blend until super smooth.
- Fill the 16 molds with the ice cream and freeze at least for 6 hours, better overnight.
- Take the confect out of the freezer and prepare the chocolate coating. Melt the chocolate with the coconut oil and let it cool a little. Now pass one confect after the other in the chocolate and put them on a parchment paper on a plate and again into the freezer. Let them stay for about 15 minutes until the chocolate shell is completely hard.
- Serve and enjoy!
Recipe Notes
You can use all kinds of fruit but prefer the ones, that have a good own taste like banana or strawberries. Apples or pears are poor in taste.
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