Perfect for those cheat days without the guilt, these Cacao Coconut Ice Cream Bowls are dairy-free and paleo, not to mention delicious!
Preheat the oven to 180 degrees Celsius.
Line a 6 cup muffin tray for 4 large style ice cream bowls or line a 12 cup muffin tray for 8 small cupcake style ice cream bowls with coconut oil spray.
Combine dry ingredients together in a mixing bowl.
In a separate bowl, combine wet ingredients together.
Add together the dry and wet ingredients and mix thoroughly until well combined.
Once combined, place mixture in muffin tray so it comes up high enough that the second tray can be placed on top and create a dent in the muffin for the bowl shape.
Place the tray into the oven for 5 minutes until the muffins start to rise and become fluffy. Once they are forming, add the second muffin tray on top of the muffins to create the bowl shape and place back in the oven for a further 15 minutes until cooked.
Once cooked place on a wire rack to completely cool so it will not melt your ice cream when it is scooped in.
Do not worry if the bowls come up a little out of shape, the different sizes or walls will give them character when serving.
Place a scoop of coconut ice cream in the bowl and sprinkle with ground cinnamon.
Drizzled Cacao Sauce :
Whisk all three ingredients together and drizzle over coconut ice cream.
The coconut oil will give an ice magic affect and harden the sauce when it is drizzled over the cold ice cream. Enjoy!
You will need a second muffin tray the same size to place on top the muffins while baking to create the bowl shape.
Paleo, dairy-free, gluten-free and refined sugar free.
Serves 4 huge café style or 8 small cupcake style.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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