VEGAN, PALEO, GLUTEN FREE & DAIRY FREE
1 can coconut milk
1/2 cup boiling water
3/4 cup almonds
1/4 cup diced almonds
1 tsp vanilla extract
2 tbs raw maple syrup or agave syrup
40g 85% dark chocolate
In a sauce pan add the tin of coconut milk and cook over a medium heat. Add the almond 'mush' to the coconut milk and continue to cook.
Bring to the boil, stirring constantly.
Add the vanilla extract and maple syrup and continue to stir. Allow to boil for 10 minutes, until the mixture is slightly reduced.
Pre heat the oven to 180 degrees celsius and spread the rest of the almonds and sliced almonds on a baking tray. Roast the nuts in the oven for 10 minutes, until golden brown and aromatic.
Allow to cool to room temperature also.
Place in the freezer.
If you don't have an ice-cream maker, every 30 minutes take the mixture out and stir. The mixture will start to freeze from the outside in, so when stirring make sure you remove all the bits that have begun to solidify from the edges of the bowl. Place back in the freezer and repeat this process until you have a thicker, smoother consistency.