Raw Cookie Dough Ice Cream!
One of my favorite things I’ve made yet. And shockingly simple!
Ice Cream:
5 frozen bananas
Cookie Dough Bites
6 dates
1/4 cup soaked raw almonds
1 tsp coconut oil
1 tbs cacao nibs
pinch cinnamon
pinch himalayan sea salt
Blend frozen bananas together in vitamix or food processor, set aside in freezer. Pit your dates and throw into the blender/food processor. Add almonds, coconut oil, cinnamon, and sea salt. Pulse until incorporated. Add in cacao nibs by hand or pulse them in. Roll into balls and enjoy as is, or put onto your ice cream
vegan-sophistication:

Vegan Chocolate Chip Walnut Scones
recoveringbambi:

Choc mint banana ice cream is officially my new favourite thing {four frozen bananas, medjool date, tbsp raw cacao, vanilla extract, mint leaves, baby spinach + tsp peanut butter, topped with caramelized buckinis and raw almonds}.
one-happy-cat:

I was never big on overnight oats, but then this happened. I mean, just look at it:

Coffee & walnut cake overnight oatmeal parfait
Ingredients:- 1/2 cup oats- 1/2 cup almond milk- 1 shot of espresso- 2tsp muscovado sugar, if desired- 1/4 cup chopped walnuts
For serving:- vanilla soya yoghurt- 1 small-ish banana, sliced- maple syrup or other syrup of choice (I used coconut nectar)- a few walnut pieces and chocolate drops for decoration
Combine the oats, almond milk, espresso, and chopped walnuts and leave to soak overnight. My coffee was quite strong so I added some muscovado sugar, but this may not even have been necessary in the end.
Once soaked, spoon the oatmeal into a large glass, carefully layering it with the yoghurt, sliced banana, and drizzles of syrup inbetween. Top with a few banana slices, walnut pieces, chocolate drops and some more syrup and devour with a long-handled spoon. :)
For a less sweet version, omit the muscovado sugar, and use plain soya yoghurt (mixed with vanilla extract if desired) instead of the vanilla soya yoghurt.
thefreevegan:

Ask and you shall receive…vegan coconut salted caramel shortbread for all - either use a rectangular baking tray and slice into squares, or use a “mini loaf” tray for perfect results (and far less mess ;)).
Ingredients:Heaped 1/2 cup dairy-free butter/margarine1/3 cup golden caster sugar1 & 1/2 cups plain flour (I used a gluten-free blend)1/2 cup dessicated coconut1 tsp ground cinnamon1/2 tsp ground nutmeg
Caramel layer:1 tin condensed soya milk (here’s the brand I used: http://www.planet-v.co.uk/la-guli-soymilk-soy-condensed-milk-330-g.html#.UwZnEpWPPX4 - or you could try making your own condensed milk: http://www.naturallygoodfood.co.uk/blog/2012/03/condensed-soya-milk-recipe/ )2/3 cup dairy-free butter/margarine3 tbsp golden syrup1/2 tsp vanilla bean paste/extract1/2 tsp sea salt
Chocolate topping:100g/heaped 1/2 cup solid cacao butter1/2 cup cacao/cocoa powder1/4 cup agave/maple syrupPinch of sea salt
Method:1. Preheat your oven to 180c/gas mark 4/350f. Prepare your baking tray.
2. To make the shortbread, cream together the butter alternative and sugar. Add the flour, coconut, cinnamon and nutmeg, mix together, then use your fingertips to rub everything together until fine crumbs form. Press the mixture firmly into the tray/mini loaf tins, and bake in the centre of the oven for 15-20 minutes, until the top begins to darken slightly.
3. To make the caramel, put all of the ingredients in a pan and heat - use a candy thermometer if you have one for a temperature guide for caramel. Otherwise, stir until everything blends together, and keep stirring whilst bringing the mixture to the boil. Reduce to simmer and keep stirring - it might take 10 mins or so, but it will begin to thicken and darken in colour. It’s very important that you allow it to thicken, else the caramel will be too runny and won’t set. When thick and a caramel colour, remove from the heat. Continue to stir for a couple of minutes, then pour over the shortbread base. Leave to cool completely.
4. To make the chocolate, melt the cacao butter in a small pan over a low heat. Stir in the cacao/cocoa powder and sweetener of your choice. Stir in a pinch of salt, and once the caramel has cooled, pour the chocolate on top. Place the bars/tray in a fridge (3hrs+) or freezer (1hr) until set. You could also simply melt a couple of bars of dark chocolate and pour that on top, instead.
Bring back to room temperature before enjoying a slice or two…I saw a shortbread recipe in a magazine and veganised it, never be put off by dairy ingredients. :)

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posted 3 weeks ago with 0 notes