Apricot Gelato with Chocolate Balsamic Drizzle
This is a easy to make vegan gelato dessert that is delicious and creamy.
Apricot Gelato
  • 1cup macadamia nuts
  • 1cup purified water
  • 2cups fresh apricotsseeded and diced
  • 1/4cup water
  • 1/4cup agave syrup
  • 1 teaspoon orange zest
  • 1teaspoon lemon juicefresh
Chocolate Drizzle
  • 1/4cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/4cup high quality dark chocolatewe used Brix extra dark 70% cacao
  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