Happy National Coffee Day! ☕️☕️☕️OG fans who have been with us since our pint days….save this post!
We retired our Cafe Almond pint last year, but we still miss her and like to reminisce! And we’ve heard you feel the same!
So if you’re jonesing for that creamy almond butter and coffee sorbet with crunchy espresso bark and a swirl of espresso caramel (!) here’s how you can whip it up in your own kitchen! 🎉🎉
☕1 heaping tablespoon creamy almond butter
☕3-4 tablespoons maple syrup or sweetener of choice
☕1/2 cup strong brew coffee
☕3/4 cup almond milk, oat milk, or water
☕2oz vegan chocolate
☕1/2 oz neutral-tasting oil like grapeseed or vegetable oil
☕1/4 teaspoon roughly ground espresso beans
☕1/2 teaspoon salt
Blend the almond butter, sweetener, coffee, and milk or water (leaving aside 1/4 cup of it) in a blender then pour into an ice tray and freeze. Melt the 2oz of chocolate in a double boiler (or metal bowl over a pot of water.) Add 1/2 oz oil. Spread melted chocolate mixture on parchment paper and sprinkle with coffee grounds and salt. Place in freezer.
Once cubes are frozen, blend them until smooth and add the reserved milk/water as needed to get it moving in the blender. Drizzle with broken chocolate espresso bark. Add caramel sauce if feeling fancy (always) 🍨
Tag us when you try this – we’re so excited to hear your thoughts! Long live Cafe Almond! 💗
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