There is a chill in the air, the sun starts to set and the bright white snow lights my way as I walk along my usual path. It is only 32 degrees, but that feels warm to me since winter has been known to throw in sub zero temps. There is no wind, it is simply peaceful. I am the only one out, and I take the time to daydream, breath in the refreshing air, and enjoy the beautiful sky. The sun has lowered to below the horizon and the sky is a deep purple hue. It is simply beautiful.
If I could recreate this twilight in a dessert, it would be this ice cream, Raw Blackberry Lavender Chocolate Chunk. After all, why not an ice cream to recreate a cool winter evening?
Makes about 6 cups
1 cup coconut water
2 cups raw cashews, soaked overnight and drained
2 cups young coconut meat, chopped
2 cups fresh or frozen blackberries
1/2 cup raw agave nectar or raw honey
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
3 Tbsp dried lavender
2 cups chopped raw chocolate chunks
Add coconut water to a food processor, cashews, coconut meat, blackberries, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture through a fine meshed strainer and press through until you have removed any coconut bits (you can skip this step, but it makes for a smoother ice cream). Stir in lavender then pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, stir in chocolate chunks and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.