Iced Raspberry Choc Log

Method:

Iced Raspberry Chocolate Logs (by Aaron Brunet)

Start by making the chocolate ripple: place all ingredients in a blender and whizz for about 15 seconds till well combined and the sugar is dissolved. If using chia seeds instead of guar gum, blend these with the water first, put through a strainer to remove rough seed fragments, then add remaining ingredients and mix well. Chill thoroughly in fridge before using.

Put the frozen raspberries in a bowl and add the maple syrup and vanilla essence, stirring till evenly coated.

Transfer the coconut ice cream to a big bowl and allow to soften for a few minutes, then break apart and mash roughly. Add the frozen berries and mix just enough to spread the berries evenly without colouring the ice cream any more than necessary.

Line a small loaf tin (ideally 9 x 15cm) with non-stick baking paper. Spoon in half the ice cream mix then spread very evenly with a spatula. Pour on the chocolate ripple and spread evenly, then put loaf tin and remaining ice cream mix into freezer for an hour to firm up. Top with remaining ice cream mix and press down evenly. Freeze another hour.

To serve, remove from freezer and unwrap from baking paper. Dust all over with cocoa or cacao powder then slice and serve with fresh strawberries. It’s good to allow the slices to soften for a few minutes so they are easy to eat with a spoon.

Ingredients:

Chocolate ripple:

• 6 Tbsp coconut sugar
• 2 Tbsp cocoa or cacao powder
• 1/2 tsp guar gum (or 1 Tbsp chia seeds)
• 1/2 C water
• 2 tsp good vanilla essence (alcohol-based)

To serve:

• 475ml coconut ice cream, vanilla flavour
• 1 1/2 C frozen raspberries
• 2 Tbsp maple syrup
• 2 tsp vanilla essence
• 1 Tbsp cocoa or cacao powder
• strawberries, to garnish