No Products in the Cart
Place purified water and macadamia nuts in a high-speed blender. Process until a smooth consistency is reached.
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.
Melt the chocolate in a double boiler with the Il Fusti Traditional Balsamic vinegar, stirring to combine. Cool and place in a container suitable for drizzling.
Scoop gelato into a dish and drizzle with the Balsamic chocolate sauce.
This recipe was adapted and sourced directly from CaliVirgin.com