Wild Blueberry Coconut Nice Cream (Vegan, Raw)

Winter, spring, summer, or fall I will eat nice cream morning, noon, or night!

I hope for any blog followers if you have been following for a bit you’ve tried out a banana nice cream that I’ve posted.

I need to stock up on frozen fruit again running low. This one was so so so good! Quick and easy as well, and that’s what I love about nice cream!

Feel free to throw on a cacao, peanut butter, oat bite as well.

Recipe:

3 small frozen bananas

1 cup frozen wild blueberries

1/2 cup frozen coconut meat chunks. I buy mine from Trader Joe’s. Can use fresh coconut meat as well.

Non dairy milk to blend

In food processor or vitamix add in the frozen banana and coconut meat and a bit of non dairy milk and blend until creamy. I added half of that mixture to a bowl and set in the freezer. Now add in blueberries and blend until well combined. Now layer the two in a glass and dig on in.

Enjoy!

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Orange Creamsicle Cashew Cheesecake ( Vegan, Gluten Free)

So this happened! Yesterday I was running on very poor sleep and was intending to make a nice cream version of this for a quick simple dinner.

Then my idea happened. Do you ever make something and not want it? Last night that’s how I felt about this, but that all changed for breakfast. No shame in my game eating cashew cheesecake for breakfast!

Recipe for crust:

1 1/2 cup walnuts

1 cup medjool dates

Recipe for first layer of cheesecake:

1 1/2 cup cashews ( will turn into 2 cups cashew cream when all ingredients are added)

1/2 cup almond milk

5 soft medjool dates

1/4 tsp vanilla extract

1 tsp lemon juice

1/4 cup coconut oil

Recipe for top layer of cheesecake:

1 cup of the cheesecake from the first layer

Zest of 1/2 orange

1/4 cup orange juice

Tsp tumeric powder ( optional added nutrients and give a nice color)

Directions:

In food processor add in the walnuts and dates and process to a sticky consistency. Press into cake tin and refrigerate.

In high speed blender add all the ingredients for the first layer and blend well. Add that batter to the cake pan and refrigerate.

With leftover batter add in all the ingredients for the top layer and blend well. Top the cheesecake with this batter.

Decorate how you choose I added clementine slices to mine.

Enjoy!

Peanut Butter Cup Nice Cream (Vegan)

What can I say besides I love nice cream. There are just so many different recipe concoctions that I can eat this everyday day of the week!

If you have not tried nice cream before give my blog a search and you’ll find numerous ideas.

This one I just had to top off with yummy gluten free peanut butter cookie. Check out that recipe here. Peanut Butter Cookie

Recipe for nice cream :

3 frozen bananas

3 tbsp peanut butter

1 tsp maca powder

1 tbsp cacao powder

Non dairy milk to blend

Directions:

Add all ingredients to blender or food processor except for the cacao powder. I add in a bit of non dairy milk at a time to blend to a creamy consistency. Once combined take out 1/2 of the mixture and add to a glass. With the rest of the nice cream add in the cacao and blend to combine. Top the rest of the nice cream with the chocolate half. I used a stick for the peanut butter cookie to add on top.

Enjoy!

Sriracha Avocado Chickpea Mash ( Vegan)

Snow day in Jersey today. Was going to make a soup, but my avocados ripened over night.

Love avocado chickpea mash . It’s super easy to make and oh so delicious!

Recipe:

1 ripe avocado

1 can chickpeas or 1 1/2 cup cooked chickpeas

1/2 tbsp sriracha

1/4 tsp Dijon mustard

Pinch of sea salt

1 1/2 tsp apple cider vinegar

Directions:

In a large mixing bowl mash the avocado and half of the chickpeas and mix in ingredients. Mix to combine. Add in the rest of the chickpeas and stir to combine. I added a tomato to mine on top of gluten free flat bread.

Enjoy!

Chocolate Doughnuts with an Orange, Cacao,Date Icing (Vegan, Gluten free )

Slowly I’m becoming a baker. Aquafaba helps so much with my baking experiments. This batter can be doughnuts or cupcakes and oh man is it tasty!

The icing was so good too with a hint of orange added to the taste. Now I just need some volunteers to try my food or please leave a comment if you made one of my recipes.

These are super easy to make with minimal ingredients. Hope you enjoy this recipe as much as I did!

Recipe for doughnuts:

1 cup gluten free oat flour

1/2 cup almond flour

4 tbsp aquafaba ( brine from can of chickpeas)

1 tsp baking powder

1/4 cup coconut sugar

1/4 tsp vanilla extract

1/3 cup almond milk

Pinch of sea salt

Recipe for frosting:

4 medjool dates

2 to 3 tbsp orange juice

1 tbsp cacao powder

Water to blend

Directions:

Preheat oven to 300 degrees. In a mixing add in dry ingredients for doughnuts and mix to combine. Then add in wet ingredients and mix well to combine. Grease a doughnut pan and add in batter. Bake for 12 minutes.

While doughnuts are baking make the frosting. In high speed blender add in all the ingredients and blend to combine add in enough water to make a creamy frosting.

Once doughnuts are cooked carefully take out of the tray to cool. Once cooled ice.

Enjoy!

Neapolitan Nice Cream ( Vegan)

I scream, you scream, we all scream for nice cream for breakfast! If you aren’t vegan I suggest you follow this lifestyle, because you can save lots of animals and have healthy guilt free ice cream for breakfast.

With a bit of fruit and added in super foods you can have have a quick delicious nice cream for breakfast!

Recipe:

4 frozen bananas

1 cup frozen strawberries

1/2 tsp maca powder

1 tbsp cacao powder

Non dairy milk

Directions:

Add the bananas to high speed blender or food processor. Add in maca powder and a bit of non dairy milk and blend to combine. Transfer some of the nice cream to a bowl and set in the freezer. Now add in the strawberries to the nice cream left in the blender and blend to combine add non dairy milk if needed. Take the strawberry nice cream out and add to a bowl and set in freezer. With the leftover last bit add in cacao powder and blend to combine. Add this mixture to a glass. Take nice cream out of freezer add vanilla on top of the chocolate then the strawberry. Refer to my recipe for the raw peanut butter, oat, cacao bite. Raw cacao, peanut butter, oat bite I put the cacao bite on a stick and stuck it through the top.

Enjoy!

Peanut Butter Cookies ( Vegan, Gluten Free)

I’m determined to use oat flour for everything baking! These are super yummy oat flour peanut butter cookies. Quick and simple to make and quite the delicious treat!

Recipe:

1 1/2 cup gluten free oat flour

1/4 cup coconut sugar

1/4 cup creamy peanut butter

1 tsp baking powder

1 tbsp tapioca flour

2 tablespoon aquafaba ( brine from canned chick peas)

1/4 tsp vanilla extract

1 tbsp melted coconut oil

Pinch of sea salt

Directions:

Preheat oven to 350 degrees. Add all dry ingredients to a mixing bowl and stir to combine. Then add the vanilla extract, coconut oil, peanut butter, and aquafaba and mix to combine. Once the cookie is ready ball pieces of it and place on a greased cookie sheet. Press down with a fork crisscross directions. Bake for 12 minutes. I placed mine right in the fridge to cool and I love that the coconut oil gives a nice soft cookie taste.

Enjoy!