Chocolate Gelato

If you love the creamy goodness of chocolate gelato but are lactose intolerant or vegan by choice, the following gelato recipe uses all non-dairy ingredients to create delicious chocolate gelato. The milk used in this recipe is almond milk, and the fat comes in the form of coconut butter. Keep in mind that coconut butter, unlike the more common coconut oil, is made from the entire flesh of the coconut. As a result, the taste of coconut butter is much more rich and creamy. Coconut oil can also work in this gelato recipe if you are in a pinch, but the coconut butter is preferable and will give the resulting gelato a much better taste.

Ingredients:

• 1 1/2 cup almond milk
• 1/4 cup coconut butter
• 1/4 cup cacao powder
• 2 tablespoons vanilla extract
• 2 tablespoons lecithin powder (for firm texture)
• 1/4 teaspoon salt 
• 1/4 cup cacao nibs (or another 1/4 cup cacao powder)
• 1/4 cup slivered almonds (optional)

Steps:

1. Mix all ingredients together except for the cacao nibs and slivered almonds. A high speed blender will do the best job of mixing all your ingredients. 

2. Add in the cacao nibs and slivered almonds, mixing them into the gelato batter with a large wooden spoon.

3. Pour the mixture into your gelato maker and follow manufacturer instructions to stir and freeze the gelato.

4. When the gelato maker has finished, scoop out your frozen treat and enjoy.