Made by Deanne for March 2011 Meeting.
Adapted from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by Terces Engelhart with Orchid
2 cups Brazil Nuts
4 cups fresh water
3/4 cup packed pitted dates ( I didn't use this much. Add slowly and taste as you go)
2 tablespoons lecithi
1/2 teaspoon salt
1 teaspoon vanilla extract or 1 inch of vanilla bean
6 tablespoons raw chocolate powder ( I used about 3 or 4 tablespoons)
Puree Brazil nuts with water in your vitamix.
Strain milk and reserve pulp for other projects.
Add to the blender (rinse first) milk, dates, lecithin, vanilla, salt and chocolate powder and blend.
Put in an icecream maker.
If you don't have an icecream maker, freeze the mixture and eat when almost solid (it will take a few, maybe several hours).
Vanilla variation: omit chocolate powder, but it wasn't as much a hit at the potluck as the chocolate was.
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