Choc hemp + cashew vanilla semifreddo

INGREDIENTS

• 2 can full fat organic coconut milk

• ½ cup agave or maple syrup

• 1 tbsp tapioca starch

• ½ tsp guar gum

• 1 tsp vanilla

• ½ cup Honest Goods Co Vanilla + Cashew Butter

• Pinch salt

• ½ cup GH Choc Hemp Heavan granola

METHOD

1. Place coconut milk, agave syrup, vanilla and salt into a small saucepan, set aside.

2. In a small bowl place, the tapioca and guar gum and gradually whisk in 2 tbsp of water to make a slurry. Whisk into the coconut milk mixture.

3. Place on a medium heat and stir continuously until the mixture begins to thicken and just starts to boil. Remove from the heat.

4. In a medium size bowl place in the cashew butter.

5. Strain the coconut mixture through a fine sieve into a jug to unsure there are no lumps, slowly pour the mixture over the cashew butter while whisking and continue adding until all combined. 

6. Place back into your jug and cover the top with a little baking paper to stop a skin from forming, refrigerate overnight.

7. Turn on your ice-cream machine and slowly pour in the mixture (depending on size of your ice-cream maker you may have to do it in two batches, but make sure your bowl is fully frozen before doing the second round, alternatively you can use the excess mixture as custard!)

8. Churn for around 20 minutes and then add in your GH Choc Hemp granola.

9. Place into a silicone loaf tin and freeze for 2 to 3 hours.

10. Slice and enjoy!!