Vegan sugar free Vanilla Chocolate Chip Icecream (and it tastes just like the real thing!)

Oh my word. This icecream. It's just so nice! And it's nog even unhealthy. 

It's been fifteen years since I've eaten "normal" icecream, but my completely non-allergic husband also says it tastes like the real thing :-)

So! You'll need:

250 ml rice cream (Provamel)

200 ml rice milk

Big heaped tbsp mild honey

15 drops stevia

5 ml vanilla extract (or a pod!)

32 gr dark sugarfree chocolate (I used Vivani), cut into tiny chunks. 

And then begins the incredibly complicated process:

Toss it all together and stir!

Then put it in an ice cream maker, or a midas pan, or just in a bowl in the freezer (and then stir every once in a while)

That's all! Enjoy!

On struggle and light

This is what I'll live by today. The world is not a fair place. It doesn't matter. I will just be the light and the love that I am and not let myself be dragged into struggle and earthly ego. 

And maybe cry a little. For I am human, after all, and it's been a tough few weeks. Kahlil Gibran says: Pain is the breaking of the shell that encloses your understanding. 

Yummy scrummy vegan iced coconut mocha

Oh my word. This is one of the best things ever!!

It is creamy and coffee-ish and coconuttish cold and delishous!

Ingredients: 

One frozen banana

3 small or two big medjoel dates, pitted 

Heaped tablespoon of cashew paste*

Tablespoon of barleycup or other grain coffee

Rice milk, about 200-250 mils. (or any other vegan milk. Or regular organic milk if you don't want it vegan)

2 tablespoons coconut cream (the stuff in a tin without additives)**

Throw in a container, blend, and done is your treat! Excellent for breakfast as contains fibres, minerals, proteins. It'll keep you going a long while. 

It would also make a real nice snack. It does have about 300 calories so it's not the lightest drink, it's really filling. 

Enjoy! Enjoy! Happy food!

*if you are lucky enough to have a vitamix you can of course use raw cashews. I am not that fortunate (yet ;)) so I use paste to make sure it all comes out smooth and creamy!

**you can buy many types. And a lot of it has many non-coconutty things in. For this reason I buy a tin of organic coconut cream, making sure there are no extra ingredients. It's not very expensive and keeps in the fridge for a while. 

Scrumptious Raw Vegan Chocolate Cupcakes (dairy-, wheat-, and sugarfree)

Who wants to make some fantastic cupcakes? Ones that whip up quickly, don't require any cooking and, though not low in calories, are full of healthy ingredients and yet incredibly delicious?
 
Here goes!
 
You'll need for about  8-10 cupcakes:
 
For the cakes:
 
150 gr cashews

100 gr pitted dates

50 gr dried grated coconut

75 gr coconut oil, melted (if you want it to be completely raw, make sure not to heat over 40°C)

tsp cinnamon

For the icing (or frosting, if you're American):

 

50 gr soaked dates (if you're out of time and/or not too fussy about everything being raw, you can also boil them for a few minutes. I Always make sure to let the water cook off so I don't throw the nutrients in the sink with the water when I drain them)

100 gr cashew paste (or, if you have a powerful blender like a Vitamix, which I sadly don't, you can just use cashews. Without the blender paste works best as it's already smooth!)

100 gr rice cream (or other cream, of course. I use the one from Provamel.)

25 gr honey

heaped tbsp coconut oil

vanilla extract or vanilla pod (NOT vanilla essence, that is a chemical substance)

raw cocoa to taste. I use about 2 table spoons.

 

Throw all the ingredients for the cake in a blender. It doesn't have to be smooth, it's great when there's some crunch to it! Then put the mixture in your cupcake shapes, fill 2/3 of the way and press down. Of course you can also just use a normal cake dish and make a cake that you'll cut later.

 

Then throw all the ingredients for the icing in the same blender. Blend until smooth and then spread the mixture over the cakes. Put in the fridge for a couple of hours so they set, if you can wait that long! Enjoy!

 

 

This recipe will also work with other nuts. I'm best with cashews, allergy wise, and their taste is quite neutral. But almonds or hazelnuts or a combination will work just as well, depending on your taste.

I also quite happily freeze these, if you want to make a batch and enjoy the occasional one!