Orange Creamsicle Ice Cream Ingredients
1 3/4 cup – coconut milk, full fat
2 medium – Orange
4 tbsp – Sweetener
1 tsp – Vanilla extract
Directions
Peel and section oranges. Lay flat on a tray and freeze until hardened.
In a blender, add coconut milk and half of the frozen orange sections.
Blend until smooth. Add the remaining oranges and continue blending.
Add the sweetener of your choice (honey, powdered sugar, maple syrup) and vanilla extract.
Blend.
Pour into a freezer safe container and freeze until solid.
When ready to serve, let it sit out for a few minutes to make it easier to scoop. Enjoy!
Raw Salted Caramel and Chocolate Bars
This treat by Amie Sue of nouveauraw.com is perfect for in home parties, where they can be removed from the fridge when they are ready to be served. Or, they could be stored in a cooler at a picnic… that would work too.
Ingredients
At a glance
Crust base:
1 cup raw walnuts, soaked & dehydrated
1/8 tsp Himalayan pink salt
2 cups Medjool dates
2 Tbsp coconut oil, melted
Caramel layer:
1 cup raw cashews, soaked 2 + hours
14 oz thick coconut milk, raw or canned
1/3 cup water
1/2 cup raw coconut nectar
1 cup Medjool dates
2 Tbsp tahini butter
1/8 tsp Himalayan pink salt
1/2 cup coconut oil, melted
1 Tbsp sunflower lecithin (optional)
Top chocolate layer:
1/4 cup coconut oil, melted
1/4 cup raw agave nectar or maple syrup
1/4 cup raw cacao powder
1 tsp vanilla extract
dash Himalayan pink salt
Coarse sea salt for finishing salt
Methods/steps
Crust base:
Assemble a square Springform pan with the bottom facing up, the opposite way from how it comes assembled. This will help you when removing the bars from the pan, not having to fight with the lip. Wrap the base with plastic wrap. This step will make it easier to remove the pie when done… unless you plan on serving the cake on the bottom of the pan.
In the food processor, fitted with the “S” blade, pulse together the walnuts and salt, creating a small crumble.
Be careful that you don’t over process the walnuts and head towards making a nut butter. Nothing wrong with that… just not our goal at the moment.
Add the dates and coconut oil. Process until the batter sticks together.
If the dates are really dry, I recommend rehydrating in enough hot water to cover them. After soaking (15 min.) drain the water and hand-squeeze any excess water.
Test the batter by pinching it between your fingers. If it holds, it is ready.
Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. Set aside.
Filling:
Drain the soaked cashews and discard the soak water.
In a high-powered blender combine the; coconut milk, water, coconut nectar, dates,tahini, salt and cashews.
Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower end model.
Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
This process can take 2-4 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm. Stop the machine and let it cool. Then proceed once cooled.
With a vortex going in the blender, drizzle in the coconut oil and then add the lecithin. Blend just long enough to incorporate everything together. Don’t over process.
What is a vortex? Look into the container from the top and slowly increase the speed from low to high, the batter will form a small vortex (or hole) in the center. High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.
Pour the batter into the pan.
Gently tap the pan on the counter to remove any air bubbles.
Chill in the freezer for 4-6 hours or until firm enough (not solid) to the touch. We want a firm surface so we can pour and spread the chocolate layer on top.
Top chocolate layer:
In a powered blender combine the coconut oil, sweetener, cacao, vanilla and salt.
Blend for 1-3 minutes until it is completely smooth… no grit allowed.
I find that having all the ingredients at room temp is helpful.
The chocolate will take on a glossy look when ready.
Pour the chocolate over the filling, sprinkle coarse sea salt on top and slide back into the fridge or freezer to completely firm up.
Cut into squares and enjoy!
Storage: airtight container / fridge 3-5 days / freezer 1-3 months.
Raw Carrot Cakeчитать дальше
No-Bake Carrot Cake Recipe
Serves: 4 – 6 slices
Preparation time: 25 minutes (plus 2 hours soak time)
Cake Ingredients:
100g (3 ½ oz) dates (will need soaking)
100g (3 ½ oz) walnuts
1 large carrot
¼ teaspoon nutmeg (freshly ground)
½ teaspoon fresh ginger (grated)
1 teaspoon ground cinnamon
1 tablespoon coconut oil (not melted)
3 tablespoons ground almonds
Creamy Frosting Ingredients:
Handful cashews (will need soaking)
Handful dates (will need soaking)
Dash of vanilla extract
Dessicated coconut to dress
Preparation:
Soak the following ingredients in pure water (to make them easy to blend later)…
The ‘dates’ (for the cake) – for about 2 hours.
The ‘cashew & dates’ (for the creamy frosting) for at least 2 hours (can leave the frosting ingredients soaking for a lot longer).
How to make the cake:
After 2 hours, drain the dates for the cake. Add to the food processor with the walnuts and process for about 20 seconds, until you get a rustic chunkiness. It should not be a puree, although it should be able to easily stick together.
Grate carrot and add to food processor.
Grate nutmeg and ginger with a fine grater and add to the processor along with the ground cinnamon.
Add 1 tablespoon of coconut oil. Note: Coconut oil actually only turns to oil at 24 °C (76 °F), so unless you live in a really warm place, it’s probably solid (a soft kind of solid). That’s perfect.
Combine all ingredients (except ground almonds) in a food processor, pulsing, taking off the lid and scraping down as required. It shouldn’t take long to blend all ingredients together. A chunky rustic blend is required – where everything is chopped up small, but holding together when pressed.
Place mixture into a mixing bowl; add ground almond and mix everything together using a pressing motion with the back of a metal spoon. If you see any solid lumps of coconut oil, just work and press them in until they disappear.
Scrape ingredients onto a large plate and mould into a shape of choice (square, round, heart, star – whatever you like). Place in the fridge for as little or as long as you want to.
To make the creamy frosting:
Soak the cashews and dates for at least 2 hours to make them soft enough to blend. This is a minimum soak time. You can leave them for a lot longer (even over night) if you prefer. Once soaked, drain thoroughly, add a dash of vanilla extract and blend until you achieve a thick cream.
Spread frosting evenly and thickly to coat the cake.
Serve as it is or sprinkle with dessicated coconut and garnish with walnuts or edible flowers etc.
This cake will keep in the fridge for a few days or can be served immediately. It should taste great as it is, although the flavours will continue to dance and entwine the longer it is left.