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

A double boiler consists of a lower saucepan filled with approximately an inch of boiling water.  It has another pot which sits inside of it, over but not in direct contact with the boiling water.  The steam from the simmering water heats the upper pan and indirectly warms the contents of the pan.

If you don’t have a double boiler, one can be improvised with a regular saucepan and a tempered glass or stainless steel bowl that sits only partially in the saucepan and has at least ¾ inch of air space between the water and the bowl.

Example of Double Boiler

To Use a Double boiler

Fill the bottom saucepan with approximately an inch of water.  Place the top pan or bowl portion of your double boiler inside the pan to make sure it will not touch the water.

Remove the bowl, and heat the water to boiling.  Lower the burner until the water is just barely simmering.

Add the bowl portion of the double boiler, and follow cooking instructions.

When using a double boiler to melt chocolate, it is a good idea to pay attention and watch to make sure that the chocolate is not overheated.  Raw or minimally processed chocolates or cacao must not be heated above 118° F. or 48° C, to protect their nutritive value.  Raw blue agave nectars, have extra nutritional benefits and they should also not be heated above 118° F. or 48° C.  Agave nectar changes when heated above these temperatures.  After that change, it is metabolized differently in the body

Note, that even though there is less danger of over-heating, over-cooking or scorching foods in a double boiler, it can be done.  (And has been, by those of us who are tangentially inclined.) Remember to check your water level in the bottom pan if you are using the double boiler for longer heating periods, such as more than an hour.