Chocolate Mocha Ice Cream with Saffron Cream Sauce

Chocolate Ice Cream
2 cups coconut meat
2 cups coconut water
1 cup almond milk
1 cup peeled Truly Raw Cacao Beans (powdered)
1/3 cup mesquite pod meal
2 tbs. carob powder
3/4 cup agave nectar
3 tbs. coconut oil
1 tsp. of sea salt or to taste

How to: Blend everything until smooth and strain through a sieve. Transfer this mixture into an ice cream maker and follow the manufactures directions OR pour the mixture in ice cream trays, freeze in the freezer, and then put through the champion with a blank or in a greenstar/solostar juicer. Set aside.

Saffron Cream Sauce
1 cup young coconut meat
3/4 cup almond milk
1/3 cup agave nectar or until sweet
pinch of salt
2 tsp. saffron
water to thin it down if necessary

How to: Put 2 tsp. of the saffron in 3 tbs. of warm water to infuse. Let sit for a few minutes. Meanwhile add everything in a blender and blend till smooth, add the saffron water to the mix and blend again. The sauce will be a golden yellow. Put it in a squeeze bottle and set aside.

Assembly: Get a small white plate, put 1 scoop of the ice cream on it, drizzle the saffron sauce around and on top, garnish with pistachios and cacao pieces. Enjoy!