I am so lucky to have my son visiting me for a few weeks.  He is an amazing cook with the ability to blend flavors in his mind and imagine what they’ll taste like.  We bought some ingredients and he whipped up the best “iced cream” I have ever tasted.  Totally dairy-free, gluten free, egg-free, low glycemic  raw if you have access to the Thai coconuts, the white ones, not the coconuts in the standard brown shell.

The healthiest “iced cream” I’ve ever eaten.  It is so good; I had to share the recipe with you.  No – It’s not truffles, but it is rich healthy chocolate.  Cool, complex, and not too sweet.  Just in time for relief for the summer heat.

Father’s Day is in two weeks is just two weeks from now.  You might want to get the ingredients and whip up a batch in his honor.  It’s a treat that will bring a smile to everyone’s face.

Coconut Bliss Cream

This tastes amazing!  The complexity of flavors dancing on the taste buds delights the senses.

20 fluid ounces natural coconut cream (for raw foods, use fresh Thai coconut cream)

2 tablespoons virgin coconut oil

¾ cup plus 2 tablespoons raw cacao powder

6 tablespoons SunFire Chocolate Bliss^TM*

1 cup of blue agave nectar (If using SunFire Vanilla Agave*, omit the vanilla extract and paste.)

real vanilla extract

½ teaspoon of Trader Joe’s vanilla paste

¼ teaspoon Celtic sea salt or SunFire Himalayan Salt*

¾ walnuts, medium chop

Mix all the ingredients except the chopped walnuts up in a blender.  Pour the mixture into an ice cream freezer canister and add the nuts on both sides of the mixing paddle.  Freeze in the ice cream maker, following manufacturer’s directions.  The one I have took about an hour to freeze.  The Bliss Cream will be a soft consistency.

Try it and let me know what you think.

* For product information:  http://www.rawfooddiet-holistichealth.com