Vegan Chocolate Ice Cream

When I received my ice-cream maker for my birthday a few weeks ago, I just wanted to put everything aside and make chocolate ice cream. Well, tonight I did. Never mind that I’m completely swamped in grading (you can only see a tiny clear square of my desk at school, and that’s usually where my forehead rests when my brain can’t process any more corrections), chocolate ice cream is happening tonight!

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Here is what you need:

  • 2 cups walnuts
  • 8 medjool dates, pitted
  • 2 cups almond milk
  • 1/2 cup raw unsweetened cacao powder
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Here is what you do:

  1. Soak the walnuts overnight.
  2. Drain the nuts and place them in your food processor. Add the dates, 1 cup almond milk, cacao powder, maple syrup and vanilla extract. Process and add the remaining cup of milk little by little until you reach the right consistency.
  3. Process until you get a smooth paste. Remove from the processor and place your mix in an air-tight container in the fridge for one hour. This will help your ice-cream maker.
  4. Transfer your mix into the bowl of your ice-cream maker and churn for 30 minutes or according to your machine’s instructions. Place in an air-tight container in the freezer and enjoy!

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This recipe is very simple and yields the most unctuous of chocolate ice creams. The texture is smooth, the flavours are rich and the consistency is thick and satisfying. Not too sweet, it is sure to satisfy all of your chocolate cravings. If you’re anything like me, you’ll have to control yourself not to eat the whole batch at once!

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Let me know if you try it out, and what ice cream flavours I should try out!

 

Hazelnut Spread, the sugar-free edition

When I posted my nutella-dupe recipe yesterday, one of the comment I got on Facebook was that refined sugars are bad for you. In my mind I thought that if you were going to eat nutella in the first place, sugar is probably not one of your concerns, or you are at least willing to take the risk once. Anyways, it got me thinking, and so I came up with this second version of a chocolate-hazelnut spread without sugar.

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Here is what you need:

  • 1 cup hazelnuts
  • 8 medjool dates
  • 2 tbsp unsweetened cocoa powder
  • 1/2 cup almond milk
  • dash of vanilla extract
  • pinch of salt

Here is what you do:

  1. Put your dates in a bowl and cover with water. Let soak for at least 30 minutes. Once they are soaked, remove their skins and pits. The skin removal helps having a very smooth texture.
  2. On a cookie sheet, spread the hazelnuts and roast at 350F for 10 minutes. Be careful not to let them burn: you are looking for a golden color.
  3. Take out the nuts and let them cool a little. Remove the skins by rubbing a handful together with your hands, or in a clean tea towel.
  4. In your food processor, grind the nuts until you have a fine powder. Add the dates and mix well. Add the rest of the ingredients, but not the milk, and mix well until you have a dough consistency.
  5. Add the milk little by little and mix until everything is smooth.
  6. Keep in the fridge, and try not to eat it by the spoonful.

Here you go! This recipe is even simpler than the previous one, and does not contain refined sugar, while still being yummy and decadent.

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Please don’t tell me that hazelnut and cocoa powder are bad for you, because there is a limit to what you can do to make a nutella dupe. Joking, if you have any concerns or questions let me know, and I’ll try to make something up! Also let me know if you try this out or which version you prefer!

 

Matcha Energy Balls Recipe

I looove matcha green tea! The taste is so smooth, green and energizing. I have to admit, I am completely falling for anything marked “matcha”.

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So yesterday, as I was craving something sweet, I came up with this recipe. The result is a refreshingly smooth, green, sweet, energy ball.

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Here is what you need:

  • 1 cup raw cashew nuts
  • 7 pitted dates
  • 1/4 cup hemp seeds
  • 1/8 cup chia seeds (this adds some crunch)
  • 1 tbsp-2tbsp matcha (adjust to your own taste)
  • 1/8 cup water or coconut oil
  • 1/8 cup maple syrup
  • a dash of vanilla extract
  • 1/2 cup almond powder or topping of your choice

Here is what you do:

  1. In your food processor, pulse the cashews until they are a fine powder.
  2. Add the rest of the ingredients except for the water. Add this only if the mix is not sticky enough. Mix until everything forms a ball in the food processor. The mix should be sticky enough to hold its ball shape.
  3. Form balls with one tablespoon of the mix and roll in almond powder.
  4. Keep in an airtight container in the fridge.

These energy balls have a really nice crunch because of the chia seeds but are still very smooth as the base is cashew nuts. The almond powder goes really well with the matcha flavour as well, and gives a really soft look and feel.

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I really love these little things, and even my boyfriend who is not the biggest matcha fan enjoyed them. They are also a great alternative to chocolate.

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Let me know if you give them a try!