Biography

  • Karen Knowler is “The Raw Food Coach” and has been dubbed “The world’s premier raw food coach”. A published author, popular speaker, raw food coach, chef and teacher, as well as trainer to the trainers, Karen has inspired millions of people around the world to experience the power of raw and living foods through her web site, books and TV appearances and has trained hundreds of raw food coaches, teachers and professionals worldwide.

    Karen is known for her “easy, simple and fun” approach to both food and business, as much as her deep insight, compassion and wisdom. Karen is former Managing Director of The Fresh Network, the UK's Raw and Living Foods organisation, founder and former editor of Get Fresh! magazine, founder and sole organiser of the Fresh Festival and author of a multitude of life-changing books, eBooks and articles, including “Raw Food Made Simple” and her latest book “Eat Right for Your Personality Type” published by Hay House in March 2012. Karen has been involved in the field of raw food since 1993 and is based in Hertfordshire, England.

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May 26, 2006

Comments

Lea

We are unable to do dates here , are they just for the sweetness? Could I swap for agave?

Jenn

Hi, this recipe looks really good, but I have the same question as a few of the other commenters. I am using raw cashews - do I indeed use 4 cups? That seems like a lot more than 4 tbsp + water.

tokyovegan

Hello, and thank you so much for sharing your recipe, Karen. I brought back a new ice-cream maker from the States (we live in Japan) and my partner requested rum raisin. We didn't have any rum, so I soaked 50g of raisins in 1T of Amaretto and threw them in at the end, along with some chocolate nibs.
We don't drink alcohol, but still use a little bit in foods on occasion...is this against raw diet?

M

I have just made a batch of this raw chocolate ice cream..it is so tasty and i can't stop eating it!

I made some alterations to the recipe:

16 select dates
5 table spoons of raw chocolate powder
5 table spoons cashew butter
2 table spoons agave syrup
2 tea spoons vanilla extract
600ml water
1 table spoon cocount oil
1 table spoon coconut butter (this was a mistake! i wouldn't advise this)

i also added a handful of cacao nibs 5 mins before it finished in the ice cream maker.

for reference, i put it in the ice cream maker for 40 mins..it did thicken..but a night in the freezer left it pretty much perfect.

thanks for a great recipe!!!

Saraw

I'm just about to try the recipe, but...4 cups of cashews OR 4 tablespoons of cashew butter? If it really tastes the same, why would anyone spend an additional $10 just for fun? Surely the yield changes, no? Does the flavor or consistency change? Is it just a typo?

Annie Patterson

what about almond butter and a pinch of salt for the icecream to replace cashew butter? Thanks* Annie

KC in DC

I would love to make a version of this without the cashew butter. My son is very allergic. Any suggestions without the nut butter?

Thank You!

Anita

How do you make mint ice-cream? Do you use mint essense or oil?

trublu

I am having a chocolate craving but dont want to ruin my "rawness". This sounded worthy of the little effort needed to make it. I have no cashew butter, so used raw peanut butter instead (yum). Also my taste desired it a bit sweeter so I added a tablespoon of agave syrup (minus that of water) and a dash of vanilla and cinnamon. The unfrozen mix tasted great. Thanks for the recipe!

Krista

So easy to make! It tastes more like chocolate frozen yogurt, but it's very good. I serve this in little egg cups (the kind you serve soft-boiled eggs in) which resemble an ice cream cone. You can lick it until it gets too far down to eat with good manners, then use a teeny little spoon to eat the rest. We also added raw cocoa nibs to the last 5 min. in the ice cream maker...it added a little crunch once in while without any bitterness. For a richer chocolate, add an extra tablespoon of cocoa powder and a couple extra dates.

Sara in Michigan

this is the first raw ice cream I have made, it was delicious. I halfed the recipe added a tablespoon of coconut oil and a tablespoon of cacao butter. Also I don't know about anyone else but to get the dates really going needed to add more water. So creamy i can't wait to share it with vegan friends who use soy products.

claudia

I don't see any comments on how the chocolate recipe turned out???

Chris S

Nice Im going to have to try this but not in a chocolate mood so Im thinking mint, whos with me?

laurie

I want to thank you for your site and all that comes with it, it really helped me make the transformation to raw a month ago. I'm making your Ice cream today, its in the freezer and will be ready tonight. I cant wait to taste it, I know it will be great. thanks again.

laurie
21
from elyria, ohio, US

jaishree

i tried this one...its my second day raw and i m getting severe chocolate withdrawl symptoms...i m completely chocolholic. not much the same as my fav ben and jerrys belgian fudge but kept me going,thankx.

labyrinthyne

wow, nice site! Thank you so much for posting your chocolate creation; I can't wait to try it.

I do have a concern, though: how do you go from 4 CUPS to 4 Tablespoons?? That seems like quite a difference; and I know it doesn't take 4 cups of cashews to make 4 Tablespoons butter ???

Thanks!

jessica

yummy, can't wait to try!!
thanks.

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