Chocolate Coconut Ice Cream with Pine Nuts
Coconut cream and coconut oil add fats that make a small dessert portion more satisfying. The 99% chocolate contributes magnesium and deep flavor, while pine nuts add a light crunchy texture.
Warm Coconut cream (100 g) with Allulose (15 g) to about 50°C, without boiling.
In a separate bowl, melt Coconut oil (18 g), add chopped 99% chocolate (30 g), and stir until the chocolate is fully melted.
Combine the chocolate mixture with the warm cream and cool to room temperature. Beat it with a mixer for 2-3 minutes, fold in Pine nut (8 g), transfer to a portion mold, cover, and freeze for at least 4 hours.
Before serving, leave the ice cream at room temperature for 10-15 minutes so the texture softens and the chocolate flavor opens up.
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