“Delicious Vegan Nice Cream” (Banana, Mango and Coconut)

This is basically 4 ingredients, and might I add, the best Nice Cream I think I have ever tasted. It was delicately flavored, not too sweet and so yummy. The only mistake I made was not making enough šŸ˜‰

This was seriously simple to make and took all of 5 minutes, quicker if I am honest, than hacking the regular ice cream out of the container. Vegans, Vegetarians andĀ Carnivores can come together over this one, its so good, and a great way to get more fruit and veggies into your (and especially your kids) diets. I used coconut milk to make this so creamy, and it really was. Just be sure to chill the coconut milk at least 2 hours ahead of time, if you can refrigerate over night. Scoop out the top half which should be thick and creamy, this should have seperated from the liquid, which you can save for another recipe or stick in a smoothie). I now keep a can of coconut milk in my fridge all the time, just in case I need to make this Nice Cream in an emergency šŸ˜‰

Use Organic Ingredients where possible and enjoy šŸ™‚ You can also freeze this in a Popsicle or Ice Lolly Mold and you have a delicious and nutritious mango creamsicle. Also, feel free to experiment with flavors. The basic ingredients for this Nice Cream are the Coconut Milk and any flavor frozen fruit. The Coconut milk is going to give it the creaminess, the frozen fruit will add flavor, but also add the texture that you need for Nice Cream. So be creative x

Ingredients

2 Bananas (not frozen)

1 1/2 Cups Frozen Mango

Half can coconut milk (Chilled – Put it in the fridge about 2 hours ahead of time)

1/4 cup of Agave Syrup (Honestly, you can leave this out as the Mango and Banana’s are sweet enough)

Blend and Serve – enjoy x

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Raw Vegan Chocolate Cake

The recipe for this simple chocolatey goodness is similar to that of the Chocolate Balls that I make. It’s a super simple prep time, although what we did find was that the oats in this were a little tough. Maybe because they were the thick rolled oats. So maybe we should opt for the regular ones next time. Instant oats would work too, but as they lose nutrients in the refining process, we choose not to use them. That being said, the cake was much nicer the day after it was made, according to my 4 year old son, I have to take his word for this, as we did not get a look in. Once again, I like this recipe, because it satisfies my chocolate cravings and is pretty nutrient dense, which is always a good thing.

20160622_145504Ā Ingredients:

1 cup Peanut Butter (Organic and No Sugar or High Fructose Corn Syrup Added)

2 Scoops of Chocolate Protein Powder or Cocoa Powder.

1/2 Cup Organic Agave Syrup

1 Cup Organic Rolled Oats (Use Gluten Free for a GF version)

1/2 cup Organic Flax Meal

1/2 Cup Organic Chia Seeds

(Nb, You don’t need the Chia or Flax Seed meal in this recipe for it to work, I just add these to it for added nutrition. In my opinion, it doesn’t change the flavor at all either, so why not. They are both a great source of Omega 3’s amongst many other beneficial nutrients).

Recipe: Combine all the ingredients together in a bowl. (If your mixture is too dry, add in a little more agave or peanut butter, if it is too wet add another scoop of chocolate powder or some more oats). The consistency should be firm-ish, you are going to refrigerate it to get it to be firm enough to slice and pick up. Line a bowl or baking dish with parchment paper or foil and press the mixture in firmly to the ‘mold’. Cover and place in fridge, preferably overnight. Slice, serve and enjoy. (Another thing to note is that once this dessert is up to room temperature, it’s going to lose some of its firmness, so only remove it immediately before you serve it, especially on a Ā hot day).