Mint Chocolate Chunk Gelato
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • For the chocolate chunks, for folding in or topping:
  • ¾ cup agave, honey (not vegan) or maple syrup
  • ¾ cup coconut oil, melted
  • 2 cups raw cacao powder
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla extract
For the mint and chocolate gelato:
  • 2 cups cashew
  • 2 cups water
  • 2 cups agave, maple syrup, rice syrup, honey (not vegan) etc...
  • 1 avocado
  • 1 bunch mint leaves
  • pinch salt
  • ¼ cup coconut oil
  • 1 teaspoon vanilla extract
For the chocolate topping:
  • ½ cup tahini or almond butter
  • ½ - ¾ cup agave, honey (again, not vegan), maple syrup or rice syrup
  • ½ cup raw cacao powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • water as needed to help the blending process.
For the chocolate chunks:
  1. First mix together the melted coconut oil, salt, vanilla and agave. Then sift in the raw cacao powder and stir with a spatula until everything is well incorporated. Pour the mixture into a cake pan and refrigerate until hard, about 1-2 hours. Remove from the pan and chop into chocolate chips. Keep this mixture refrigerated. This will stay good in your refrigerator indefinitely.
For the gelato
  1. Blend everything well until smooth and process in an ice cream maker according to the manufacturer’s instructions. Fold in the chocolate chips by hand before putting the finished ice cream in the freezer.
For the chocolate sauce
  1. Blend all ingredients an a blender until smooth. If stored in the refrigerator this sauce will keep for at least a month.
  2. To assemble the sundae top the gelato with walnuts and fresh fruit (strawberries), chocolate sauce and more chocolate chips.
Recipe by Plant Craft at