I wish I could have gotten a picture that captured how very tasty this was. You'll just have to look at the pictures at the Raw Food Blog that actually do it justice instead of making it look like a bowl of scrambled eggs.
Until recently I didn't give the Raw Food movement much thought, it seemed a little too crazy even for me. However in my search for truly unsweetened desserts I kept running into Raw recipes that looked really tempting. Aside from honey and dates I can eat everything they cook with, which are a lot easier and cost effective to substitute than Splenda or other nasty fake sweeteners in diabetic recipes that are so heavy in sugar substitutes it makes me cringe.
The second I saw this recipe I knew I would be making it. After the success with the gelato I plan on making the accompanying cheesecake very soon. The only problem is I'm wary to buy an ice cream maker, I feel like the second I had one the urge to make ice cream would disappear. So I had to get creative to get something resembling gelato consistency out of this recipe. As it freezes it turns into a triple layer terrine as the nuts sink to the bottom, the coconut oil sits in the middle and the juice floats to the top. I found running a fork through it and treating it like a granita worked out alright. It mixed the layers together but didn't quite get it creamy. After a month with no dessert other than carob chips and homemade sorbet this was heavenly regardless of the texture.
Now we have a box of left over Clementines to snack on and the ingredients to experiment with other Raw desserts on hand. These are both exciting things. I also discovered that Breyers has a whole line of low carb ice cream bars. The fruit bars are sweetened with fructose and something I loved even before this diet so it was a nice surprise to find out I could still eat them. And they have chocolate bars that have small amounts of Splenda in them which could come in handy next time I have an emergency chocolate urge.
Raw Clementine Gelato
1/ 2 cup coconut butter/oil
1/ 4 cup agave nectar
1 teaspoon vanilla extract
3 cup almond milk (we used unsweetened hazelnut milk)
1 cup Clementine juice
2 teaspoon Clementine zest
Blend all ingredients in a high-speed blender until smooth. Taste for sweetness, you may need to add extra agave if your Clementines weren’t that sweet.
Pour mixture into a rectangular container and place in the freezer to set. Once set but not frozen through, run a fork through it breaking up the layers of the gelato that will have separated while setting. Blend the gelato together in a bowl using fork or mixer to combine. This won't make a smooth gelato consistency but it tastes lovely without buying another kitchen appliance. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker if you have one.
You can make your own almond milk(it is difficult to find unsweetened nut milks in the store) by blending 1 cup of almonds with 3 cups of water, and straining through a nut milk bag or sieve.
Original recipe from the Raw Chef Blog.