Friday, November 15, 2013

A new twist on homemade gelato

Thank goodness for Pinterest and their weekly emails.  If it weren't for there nifty marketing I would have missed out on this fabulous recipe from Oh, Ladycakes

There is no nutritional information posted - well at least that I found in my spot reading this morning.  But I am sure it's full of fat - hello, it's made of yes, watch your portions - there are going to be a lot of calories and a lot of fats...but remember nuts provide us with HEALTHY fats.  Unsaturated fats, Omega-3 fatty acids, Fiber, Vitamin E, Plant sterols, L-arginine.....

I'm trying this this weekend and I hope you do too!  Just remember that healthy fats don't mean you can eat a quart at a time.

1 3/4 cups raw cashews
3 1/2 cups filtered water, plus more for soaking
14 medjool dates, pitted and soaked 15 minutes
1/2 cup cacao powder
1/2 cup pistachios, chopped
Place the cashews in a small bowl, cover with water and soak for 6 hours, or overnight (if you don’t have a high speed blender, the longer you soak the cashews, the better). Once the cashews have soaked, discard the soaking water and transfer the cashews to the container of a high speed blender, such as a Vitamix. Add the water and blend on high speed for 45-60 seconds. Add the dates (soaking water discarded) and cacao powder; blend mixture on high speed for at least 90 seconds, or until super smooth. Transfer mixture to a large bowl, cover with plastic, and refrigerate for at least one hour. Once it’s chilled, transfer to the bowl of your ice cream maker and mix according to the manufacturer’s instructions. Once the gelato starts to thicken, add the pistachios. You can store it in a freezer safe container until ready to consume. Thaw for 20 minutes prior to serving.
Yield: about 2 quarts

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