Baobab Ice-Cream by Shoku Iku
About Yoko Inoue
Yoko is the founder of organic raw food and living food cafe, Shokuiku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.
What does Yoko have to say about Baobab fruit powder?
“The Baobab fruit pulp shows interesting properties in the stimulation of the intestinal microflora growth. Studies carried out in Research Centers have shown that the hydrosoluble fraction of the fruit pulp has a stimulating effects on the proliferation of Bifidobacteria. In fact, soluble dietary fibers, like those contained in the pulp (about 25%), are known to have prebiotics effects stimulating the growth and/or the metabolic activity of beneficial organisms.”
Yoko’s Baobab Ice-Cream creation
Baobab Ice-Cream Recipe:
1 1/2 cup coconut water
2 cups coconut meat
1/4 cup plus 3 tbs coconut nectar, yacon syrup, maple syrup or other sweeteners of your choice
inside of vanilla , scraped
1 tbs Rawsome Foods Baobab powder
60g cacao butter melted
pinch of salt
1 tsp lime juice
Blend all the ingredients, except cacao butter in a high power blender till smooth. slowly add the melted cacao powder. Pour into your favourite moulds and freeze until hardened.
Use your favourite chocolate sauce recipe or use the basic recipe below.
Drizzle over the frozen ice cream pops or you can also coat them fully. The chocolate should harden straight away.
Chocolate Sauce recipe:
1/4 cup coconut oil, melted
1/4 cup cacao butter, melted
1/2 cup raw cacao powder
1/2 cup your favourite sweetener syrup or a few drops of stevia to taste
Mix all together till thoroughly mixed
What have you created with Baobab?
We would love to hear what you have created with Rawsome Food’s Organic Baobab fruit powder. Leave us a comment.