We made it with Calivirgin Barrel Aged Balsamic Vinegar

Course: Dessert

Servings: 4

This is a easy to make vegan gelato dessert that is delicious and creamy.

  • INGREDIENTS
  • INSTRUCTIONS
Apricot Gelato
  • 1 cup macadamia nuts
  • 1 cup purified water
  • 2 cups fresh apricots seeded and diced
  • 1/4 cup water
  • 1/4 cup agave syrup
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice fresh
Chocolate Drizzle
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/4 cup high quality dark chocolate (we used Brix extra dark 70% cacao)
  1. Place purified water and macadamia nuts in a high speed blender. Process until a smooth consistency is reached.
  2. Place apricots in a saucepan with ¼ cup of water and ¼ cup of agave syrup. Cook on medium heat until apricots are dissolved and thick. Cool to room temperature and add apricots to the blender with the macadamia nuts. Process until very smooth. Spread evenly in a loaf pan, cover with plastic cling wrap and freeze.
  3. Melt chocolate in a double boiler with the Calivirgin Balsamic vinegar, stirring to combine. Cool and place in a container suitable for drizzling.
  4. Scoop gelato into a dish and drizzle with the Calivirgin Balsamic chocolate sauce.

Calivirgin Barrel Aged Balsamic Vinegar

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RECIPE NOTES

Recipe created by Carole

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