Vanilla Ice Cream with Chocolate Fudge Swirl:
In a
liqueur, coconut and graham crackers in a medium bowl. Cover with plastic
RUST RECIPE GIVEN HERE). SELECT FRESH COCONUT (S) THAT ARE LARGE WITH SOFT
>COCONUT
>Beat the egg whites with the cream of tartar
>Chocolate Fudge Chunks:
Line an 8x8-inch pan with
oft, clean tea towel with parchment paper. Sprinkle with remaining sugar. Turn
ake mix, pudding mix and chocolate chips.
In another bowl
heesecloth; add to the pan with nutmeg, mace, cardamom and cinnamon
venly over dough.
Sprinkle with nuts.
Bake 14 to
br>Meanwhile, to make the chocolate custard, bring milk and cream
- 4 oz souffle ramekins with softened butter then place 2
an. Trim edges. Prick base with a fork and chill for
Line a cookie sheet with foil.
Top with crackers, side by side, in a single layer.
In microwave, melt oleo.
Stir in sugar and cook 1 minute in microwave on High.
Stir and drizzle over crackers.
Sprinkle with chocolate chips.
Bake at 350\u00b0 for 8 to 10 minutes.
Cool on cookie sheet on rack.
Store in an airtight container 1 week or freezer for 1 month.
Makes 36.
br>Meanwhile, to make the chocolate custard, in a medium bowl
In a medium bowl, combine coconut flour, salt and baking soda.
In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
Pour batter into well oiled muffin tins.
Bake at 350 degrees for 20 minutes.
Cool completely.
Top with chocolate frosting.
\" sugar cookies with chocolate chips (double the recommended recipe), buttercream in two
up molds, smoothing top. Cover with plastic wrap, arrange on a
Chocolate Buttercream Frosting.
In a
ntil combined. Fold the coconut and chocolate chips into the resulting mixture