Blueberry Ice Cream Bites with Chocolate Tops (Raw & Vegan)

Total making time: 20 minutes
(plus 4 hours soaking time, 3 hours freezing time)Serves: 15-20 ice creams
(1 heaped tablespoon each – 3cm cups)

Ice Cream:
1 1/2 cups of cashews soaked for 4 hours
1 small lemon
3/4 cup blueberries
1/2 cup of maple syrup
1/4 cup extra virgin coconut oil
1 tablespoon of pure vanilla extract
Dash of salt
2/3 cup cacao powder
1/2 cup maple syrup
1/4 cup extra virgin coconut oil


1. In a powerful blender like a VITAMIX, add all ingredients for the ice cream part. Squeeze them lemon in the blender, don’t blend the peel. Blend on high speed for at least 5 minutes until the mixture is completely smooth and thick and creamy. Scoop out a heaped teaspoon of the ice cream mixture and place on non-stick baking paper and place in the freezer to set.
2. While the ice cream is setting, make the frosting. Add all 3 ingredients to the blender and mix for a couple of minutes until the frosting is smooth, thick and creamy. Take the ice creams out of the freezer and place a dollop of the icing on each ice cream. Finish with a blueberry on each and put back in the freezer to set for a few hours! Then eat!

+ For nut allergies replace the cashews with sunflower seeds or hemp seeds
+ For vegan use maple syrup
+ For raw use raw honey

+ Vegan
+ Dairy Free
+ Gluten Free
+ Soy Free
+ Refined Sugar
+ Raw
+ Blueberries: high in anti oxidants
+ Cacao: high in anti oxidants, high in magnesium

*** Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray 2013.

Photo thanks to Rock’n Raw Photos – Raw and Unedited

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

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Liana Werner-Gray