Vanilla Choc-Chip Ice Cream

[tweetmeme source=”VeganChickie”] I’ve avoiding making a plain vanilla ice cream up until now because I’ve been a little bit apprehensive about how well it would turn out, I’m not a huge fan of coconut and I was a bit worried about how coconut-y an ice cream would be without a good dose of chocolate (yum) or berries covering the flavour a bit. My concerns were unfounded though, the mixture tasted a lot like coconut when I put it in the ice cream maker but by the time it was ready to eat all but the faintest hint had disappeared, leaving lots of creamy, vanilla, choc-chip goodness in its wake.

Vegan Vanilla Choc-Chip Ice Cream

Ingredients

2 cups soy milk
1 tbs vanilla extract
1 cup brown sugar
2 tbs arrowroot powder
2 400g cans coconut cream – kept in the fridge overnight
1 cup (or more!) non dairy chocolate chips

Method:

1. Heat the soy milk, in a medium saucepan, over medium heat. Once the milk starts to steam, lower the temperature and stir in the vanilla paste, whisk until dissolved.

2. Stir in the brown sugar and whisk in the arrowroot powder one half tablespoon at a time, making sure that each half tablespoon is completely dissolved before adding the next one.

3. Open the cans of coconut cream and separate the liquid from the cream, discard the liquid and whisk the chilled cream into the saucepan until the mixture is glossy. Remove from the heat and once mixture has cooled slightly, transfer to a container and refrigerate until completely cooled (preferably overnight).

4. Remove the mixture from the refrigerator, stir in the chocolate chips, and then add the mixture to your ice cream maker, following the directions that came with the machine.

For best results, once completed, transfer the mixture to a container and freeze overnight before consuming.

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Raw Vegan Lemon Coconut Bars

[tweetmeme source=”VeganChickie”]Today is day 5 of our Sepia inspired raw vegan desserts week. As with yesterday’s post, today I will be including information about some of the benefits of using raw ingredients in cooking. So for those of you who are interested in learning more about some of the ingredients you have seen appearing in these raw food recipes, please have a look at the end of this post for more information. Today’s recipe is: Lemon Coconut Bars. Also pictured below are Sepia’s Coconut Ice treats, which were featured earlier this week.

Raw Vegan Lemon Coconut Bars
(adapted from Ani Phyo’s recipe)

Ingredients:

1 cup almonds
1 1/2 cups pitted dates (Medjool, khadrawhi, or other semi-soft date)
Seeds of 1 vanilla bean
1/4 teaspoon sea salt
Zest of 1 lemon
2 tablespoons lemon juice
1 cup dried shredded coconut

Method:

1. In your food processor, chop almonds into small pieces. Use some of this nut powder to “flour” the bottom of a 9 inch square baking pan.

2. Add remaining ingredients and process until well mixed.

 Press into baking pan.

 Chill for a couple hours until firm. Then cut into squares and serve. 

Will keep for six days in the fridge. Makes 12 bars

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Health Benefits of some Raw dessert ingredients

Agave Syrup
“What makes agave superior to sugar? Sugar is a processed sweetener that has no nutritive value, other than calories. And agave, as compared to other sweeteners, has a desirable low-glycaemic index. This means that when consumed, it won’t cause a sharp rise or fall in blood sugar. Agave contains saponins and fructans. According to Dr. Sahelian, saponins, which are found on quinoa and many plant roots, including ginseng, have anti-inflammatory and immune system-boosting properties, including antimicrobial capability. In fact, the Aztecs used agave syrup to treat wounds because of its antibacterial properties. 

Inulin is a type of fructan or fiber that has many health benefits. Studies suggest that inulin can be effective in weight loss because of its low impact on blood sugar and its ability to increase satiety and decrease appetite. Inulin is also associated with lowering cholesterol, reducing the risk of certain cancers, and increasing the absorption of nutrients, such as isoflavones, calcium and magnesium.” More Information HERE.

Nuts – Almonds, Walnuts, Cashews
“Nuts are one of the best plant sources of protein. They are rich in fiber, phytonutrients and antioxidants such as Vitamin E and selenium.  Nuts are also high in plant sterols and fat – but mostly monounsaturated and polyunsaturated fats (omega 3 -) which have all been shown to lower LDL cholesterol.” More Information HERE.

Cacao Powder
“Raw cacao powder contains many rare key nutrients that enhance physical and mental well-being. Raw cacao powder also contains more antioxidant flavonoids than any other food tested including Red Wine, Green Tea and Blueberries. Other essential minerals present in Cacao are Calcium, Zinc, Iron, Copper, Sulphur, and Potassium. Cacao also contains many chemicals that enhance physical and mental well-being, including alkaloids, proteins, magnesium, beta-carotene, leucine, linoleic acid, lipase, lysine, and some neurotransmitters such as dopamine and anandamine.” More Information HERE.

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Raw Vegan Coconut Ice

[tweetmeme source=”VeganChickie”]Today is day three of our Sepia inspired raw desserts week and our featured recipe today is Raw Vegan Coconut Ice. This recipe is so quick and easy and absolutely delicious to boot! Also pictured in the photo below are Sepia’s Lemon Coconut Bars (an Ani Phyo recipe) which will be featured later on in the week.

Raw Vegan Coconut Ice

Ingredients:

1 1/2 cup cashews blitz to powder
1 1/2 cup coconut
1tsp vanilla
1/4 cup agave
1/8 cup water
1/2 cup coconut oil
1 tbsp fresh beetroot juice

Method:

1. Mix all together except beet juice. Divide in half; press half of the mixture into a lined small loaf tin.

2. Mix beet juice into other half and press on top. Put into fridge 1 hr or freeze 10-20mins.

Looks pretty and tastes yummy!
 NOTE: Consistency of mixture should be doughy enough to mould into balls, so above quantities may need varying a little.

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Vegan Vanilla & Walnut Cookies

[tweetmeme source="VeganChickie"]What started out as a hankering for a midnight snack last night turned into a lovely batch of vanilla cookies. This recipe is so easy and would make a great base for any kind of extras you’d like to add, choc chips, dried fruit, nuts, whatever you can think of. The only problem with me cooking midnight snacks is that I forget to take photos of the whole process, I started off well and ended well but got forgetful somewhere in the middle.. I blame it on the cookie cravings. The cookies themselves were really lovely, not overly sweet which I found quite nice, but if you like your cookies super sweet you might like to add some white sugar to the mix.

Vanilla & Walnut Cookies

Ingredients
150g dairy free margarine
150g brown sugar
1 tablespoon maple syrup
1 tablespoon vanilla paste (or extract)
250g all purpose flour (half wholemeal would work as well)
1 teaspoon baking powder
1 cup chopped walnuts

Method

1. Preheat the oven to 180 degrees
2. Cream the margarine and sugar together
3. Stir in the maple syrup and vanilla paste
4. Add the walnuts, sifted flour and baking powder and mix well (you may need to use your hands)
5. Bake on a greased cookie tray for 10 – 15 minutes. Leave the cookies to cool for 10 minutes before removing from the tray

This recipe made approximately 24 cookies.

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Vegan Chocolate Chip Cookies

[tweetmeme source=”VeganChickie”]This was my first attempt at vegan cookies and I’m so thrilled with the results. These cookies are the perfect amount of crunchy and chocolate-y, I think next time I’ll add some chopped walnuts to the mix as well, although I don’t think I’ll need to make any more cookies for a VERY long time, I doubled the normal amounts thinking the original yield would only be a dozen or so and I wanted to take some to my Bowen lady, five dozen cookies later I was still baking and that’s not even taking into account the cookie dough I ate straight from the bowl! My goodness, I’ll be eating choc chip cookies for the rest of the year!!

Ingredients:
4 1/2 teaspoons egg replacer (We use ORGRAN)
6 tablespoons (90ml) water
1 cup (225g) non-dairy butter
3/4 cup granulated sugar
3/4 cup brown sugar
3/4 teaspoon vanilla bean paste (or 2 tsp vanilla extract)
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 2 cups non dairy choc chips

Method:

1. Preheat the oven to 190 degrees. Line a cookie sheet with parchment paper or use a non stick baking tray.

2. Whip the egg replacer and water together, until it’s thick and creamy.

3. In a large bowl, cream the butter, sugars and vanilla. Add the egg replacer mixture to the bowl and thoroughly combine.

4. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the choc chips.

5. Bake on cookie sheet for approx 10 – 15 minutes or until golden brown. Stand for 5 minutes and then put on wire racks to cool completely.

Yeild: 2 dozen

Anyone want to come round and share them with me? I have soooo many: