Masterchef: The Professionals alum Joey O’Hare, shares her delicious no-churn Chocolate Ice Cream Recipe using Plenish almond milk.
A chocoholic’s delight! Instead of using shop-bought praline or chocolate and hazelnut spread, both packed with refined sugar, I make my own praline paste using nut butters and natural sweeteners. It adds a really pure nutty flavour and texture to this rich and decadent cake without making it sickly sweet.
The first of the May Bank Holidays are just around the corner, so I thought I’d share a delicious recipe for those of you having gatherings with friends and family. My absolute favourite chocolate is Ferrero Rochers – so I took upon the challenge of making my very own homemade ones. The advantage? The ingredients including; cacao, maple syrup, coconut flour and nuts are totally natural and free from gluten, dairy and refined sugars so that everyone can enjoy these yummy treats!
* Homemade chocolate takes minutes to make and is so satisfying! The health benefits are also abundant. Cacao butter offers a host of health benefits such as improved skin and hair, anti-ageing and reduces skin inflammation. A 100g also provides 44% of your daily nutrients and 40% of your daily vitamins.
* The cacao powder in the chocolate provides further essential vitamins, minerals, and antioxidants, along with healthy fats, protein, and fibre.
* Maple syrup is a fabulous natural sweetener – it comes directly from plant sap and has over 54 antioxidants helping prevent and delay diseases
* Coconut flour is a great alternative for gluten free diets. It is rich in dietary fibre, high in beneficial fats, and packed with protein. When using coconut flour, you need to consider the liquid quantity as it absorbs a lot more than other gluten free flours.