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Desserts

Good Chef Bad Chef Manuka Honey Cashew Gelato

  • Easy

  • 10 mins + 6 hours freezing

Indulge in Jacqueline Alwill’s Manuka Honey Cashew Gelato, where creamy cashews and vanilla meet the rich caramel flavour of Capilano Bioactive Manuka Honey, as featured on Good Chef Bad Chef!

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  • Skill Level

    Easy

  • Prep Time

    10 mins

  • Freezing Time

    6 hours

  • Servings

    4-6

Ingredients

  • ½ cup raw cashews, soaked in water overnight
  • ½ cup unhulled tahini 
  • 200ml coconut milk or cream 
  • ½ cup Capilano Manuka Honey
  • 1 tbsp vanilla paste (or seeds from 1 vanilla bean)
  • 2 tbsp coconut oil 

 

For Garnish

 

  • Toasted cashews
  • Dark chocolate, grated
  1. Combine all ingredients except coconut oil in a high speed blender or food processor and blitz until creamy. Add the coconut oil and blitz again.
  2. Pour into an ice block container and freeze until set.
  3. Prior to serving blitz again to a delicious gelato consistency, then garnish with toasted cashews, grated dark chocolate and serve immediately.

Used in this recipe

Active Manuka Honey

Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.

Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.

Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.

*Vella, G. 2016. Issue 215. CSIRO.

Find out more
  1. Combine all ingredients except coconut oil in a high speed blender or food processor and blitz until creamy. Add the coconut oil and blitz again.
  2. Pour into an ice block container and freeze until set.
  3. Prior to serving blitz again to a delicious gelato consistency, then garnish with toasted cashews, grated dark chocolate and serve immediately.
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