Decadent Raw Vegan Chocolate Gelato

Ahead of Roar Food's first cooking demonstration, owner Gabriel Power shares one of his most popular raw recipes - a creamy, healthy and delicious alternative to dairy ice cream.

Although this dessert is both raw and vegan, it is not a recipe that suffers for its lack of dairy. The fact is that this dessert is tastier than many ice creams or gelatos you may have tried and it only takes about 10 minutes to make (plus freezing time) and leaves you feeling satiated and energized.

This recipe can also be served as a mousse if you serve it from the freezer slightly before it becomes frozen or let in thaw longer from the freezer.

Ingredients (Serves 4)

4 bananas (large) 

4 heaped tablespoons (40ml) unrefined coconut oil

8 heaped tablespoons of cacao powder

2 tablespoons coconut sugar (coconut nectar, agave, honey, maple syrup or sugar will all work too)

Optional flavour additions:

Juice  of 2 oranges

A handful of mint leaves

1 handful of berries

1 tablespoon of dessicated coconut

A pinch of chilli powder

A pinch of chai spices

2 tablespoons sour cherries

Mix together the coconut oil, cacoa powder and coconut sugar in a bain marie (i.e a bowl over hot water) for two minutes. In order to keep the mixture technically raw, you don't want to heat over 40°C so take off the heat as soon as the coconut oil barely starts to melt. If you overheat the mixture it will separate. 

Stir the ingredients until thoroughly mixed. Combine banana, melted chocolate sauce and any optional additional flavourings in a blender and whizz for a couple of minutes until completely smooth.

Put into a container and freeze. For the consistency of mousse you will only need to freeze for an hour or two. For ice cream you will have to freeze for five to six hours or over night.

Make sure you defrost it slightly before serving or completely defrost for mousse consistency.