Pecan Brownie with Chocolate Coconut Ice Cream, and Chocolate Sauce

I’ve been reading a lot of raw and vegan blogs lately and really enjoying all the wonderful recipes and stories that other raw foodies have to share. I recently came across this recipe for pecan brownies from A Bitt of Raw blog that is simple and super delicious. I topped it with a scoop of my home made chocolate coconut milk ice cream, and easy chocolate sauce. Here’s the recipe for the ice cream and sauce, and how I put the pieces altogether.

Chocolate Coconut Ice Cream

Ingredients:

3-4 Young Thai coconuts

1 cup soaked cashews

1 cup coconut cream

1/4-1/2 cup raw cacao powder

1/2 T vanilla extract (non alcoholic)

1/2 cup to 2/3 cup agave nectar or organic maple syrup Grade B (or 1/2 and 1/2)

pinch of pink Himalayan salt

1 T coconut oil

few drops chocolate flavored SweetLeaf liquid stevia

Preparation:

Combine all ingredients in a high speed blender and mix until super smooth, thick and creamy. Pour into containers and freeze – or place in ice cream maker and follow directions on machine. I don’t use an ice cream maker personally.

Sauce.

Ingredients:

1/4 cup raw cacao powder

1/4 cup agave nectar or maple syrup Grade B (or mixed)

1/2 – 1 T hemp oil or extra virgin olive oil

few drops of chocolate flavored SweetLeaf liquid stevia

Preparation:

Combine all ingredients in a bowl and mix well.

To serve:

Place pecan brownie on plate. Place a big scoop of the chocolate coconut ice cream on top, and drizzle the chocolate sauce. So delish!