It’s getting warmer!

Hooray!

Let’s all celebrate the warm weather with this new recipe for chocolate walnut ice cream. Easily prepared, it has a thick, bright taste, is moderately sweet, and perfectly satisfies.

A wonderful option for those who need a couple spoonfuls of dessert after a meal.

Not all of us like walnuts in their pure form, but it’s possible that this recipe will change your mind. I hope so, because excluding this nut from the diet is almost a crime against your health.

Walnuts are rich in the anti-inflammatory acid omega-3, antioxidants, biotin, folate, vitamin E, and melatonin, and they are believed to reduce the risk of cancer. Only 75 grams of these nuts a day can significantly improve certain aspects of men’s health.

 In addition, nut fats help improve the metabolism of people with type 2 diabetes.

Studies have shown that people whose diet includes walnuts are less likely to be overweight and can more easily maintain a healthy weight. Isn’t that wonderful news?

And we do not just have nuts, but whole ice cream as a delicious medicine!

Ready? set? Let’s go cooking!

We will need: (3 servings)

1 cup (250 ml.) of walnuts

8 large, soft dates

3/4 cup of almond, coconut, or any other milk

3 tbsp. of sugar-free cocoa powder

1.5 tbsp. of lime juice or lemon

2 tbsp. of agave syrup or honey (if desired or if your cocoa powder is without sugar)

A pinch of cinnamon

Grind the nuts and the dates into the milk.

Add the cocoa powder, cinnamon, and lime juice to get a very thick composition.

Try to blend without adding extra liquid, so you get a thick and not watery ice cream.

Freeze for 2 hours and serve.

Bon appétit!

Enjoy the warm weather!
P.S. The chocolate in the photo is my favorite chocolate recipe with raw buckwheat.