What gives the creamy base its texture and flavor?

The creamy base gets its texture from steamed golden sweet potato blended with organic coconut cream, enhanced with peppermint and vanilla extracts, maple syrup, and a pinch of salt.

Can I adjust the sweetness of this dessert?

Yes, you can adjust the sweetness of both the coconut cream mixture and the chocolate mixture by adding more maple syrup or stevia to taste during their respective preparation steps.

How do I achieve the layered look?

The layered look is achieved by spreading half the chocolate mixture, freezing it, then pouring the coconut mixture on top, freezing again, and finally topping with the remaining chocolate.

How should I store leftover No Machine Viennetta?

Store leftover Viennetta in the freezer, wrapped well, as it is a frozen dessert that needs to remain solid to maintain its texture and form.

11 years ago

No Machine Viennetta
[Gluten-Free]

DD By: Danielle Dewar

Author Bio

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with... Read More

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Slices of gluten-free No Machine Viennetta showing distinct layers of creamy sweet potato and rich dark chocolate, served on a plate.

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Sweet Potato

No Machine Viennetta [Gluten-Free]

The recipe has two parts. Part 1 is a creamy and silky "ice cream" made from coconut cream and golden sweet potato, flavored with peppermint extract and sweetened with stevia and just a touch of maple syrup. Part 2 is a silky and sweet peppermint raw chocolate shell made from... Read More

Ingredients You Need for No Machine Viennetta [Gluten-Free]

Part 1:

3 cups peeled and chopped golden sweet potato, steamed until soft
1 can organic coconut cream
1/2 tsp peppermint extract
1 tsp vanilla extract
pinch pink salt
2 tbsp maple syrup
stevia to taste
1/8 tsp apple cider vinegar
1 tbsp virgin coconut oil

Part 2:

5-6 tbsp deodorized or virgin coconut oil
5-6 tbsp raw cacao powder
tiny pinch pink salt
liquid stevia to taste
1 tbsp maple syrup
1/8 tsp peppermint extract

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How to Prepare No Machine Viennetta [Gluten-Free]

Part 1:

Blend together very well in a high speed blender until thick like a cream soup. Taste and adjust sweetness as desired with more maple or stevia. Set aside

Part 2:

Whisk together all part 2 ingredients in a double boiler over low simmering water, just enough to gently melt. Whisk until smooth. Taste. add extra stevia if not sweet enough.

Assembly:

Spread half the chocolate mixture evenly along the bottom of a parchment or plastic wrap lined bread pan. Place in the freezer for about 10 minutes to set.
If you are impatient you can add the coconut mixture to it right away which will marble the two layers together. Pour the coconut mixture on top of the set or unset chocolate layer and spread out evenly to the sides. Place in the freezer to set firm.
Once set, top with the remaining chocolate mixture (first melting the mixture again over low heat if it has solidified to room temperature). Freeze another ten minutes to set solid.
Carefully remove the parchment lining shell by lifting the whole thing up holding each side and transferring it parchment and all to a plate. Slice with a sharp knife and serve.