Apricot Gelato with Chocolate Balsamic Drizzle

Apricot Gelato with Chocolate Balsamic Drizzle

Make it with Calivinegar Barrel Aged Balsamic Vinegar

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Apricot Gelato with Chocolate Balsamic Drizzle
This is a easy to make vegan gelato dessert that is delicious and creamy.
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Course Dessert
Servings
Ingredients
Apricot Gelato
  • 1 cup macadamia nuts
  • 1 cup purified water
  • 2 cups fresh apricots seeded and diced
  • 1/4 cup water
  • 1/4 cup agave syrup
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice fresh
Chocolate Drizzle
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/4 cup high quality dark chocolate we used Brix extra dark 70% cacao
Course Dessert
Servings
Ingredients
Apricot Gelato
  • 1 cup macadamia nuts
  • 1 cup purified water
  • 2 cups fresh apricots seeded and diced
  • 1/4 cup water
  • 1/4 cup agave syrup
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice fresh
Chocolate Drizzle
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/4 cup high quality dark chocolate we used Brix extra dark 70% cacao
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place purified water and macadamia nuts in a high speed blender. Process until a smooth consistency is reached.
  2. Place apricots in a saucepan with ¼ cup of water and ¼ cup of agave syrup. Cook on medium heat until apricots are dissolved and thick. Cool to room temperature and add apricots to the blender with the macadamia nuts. Process until very smooth. Spread evenly in a loaf pan, cover with plastic cling wrap and freeze.
  3. Melt chocolate in a double boiler with the Calivirgin Balsamic vinegar, stirring to combine. Cool and place in a container suitable for drizzling.
  4. Scoop gelato into a dish and drizzle with the Calivirgin Balsamic chocolate sauce.
Recipe Notes

Recipe by Carole


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