For a while I've wanted to feature a weekly recipe on my blog. Enough procrastinating - the time has come!
My new Sweet Tooth blog will be posted every Friday, and I'll have 2 raw dessert recipes for you - something new, in addition to an old sweet treat from the earlier days of my blog.
Since ice cream is my favorite dessert (besides chocolate), this is what I've chosen to start off with. Here's a yummy nut-free ice cream that is perfect for the warm spring weather that is upon us. I like to drizzle mine with chocolate sauce, but you could top yours with coconut flakes, fresh berries, or nuts.
Strawberry Coconut Ice Cream
1 1/2 cups young coconut water
1 cup young coconut pulp, packed
1/4 cup hemp seeds
1/4-1/3 cup agave
1/4 cup coconut oil
Seeds of 1/2 vanilla bean
1/4 teaspoon pomegranate powder (optional)
1. Blend all ingredients except the oil, until smooth and creamy.
2. Now add the oil and blend again to incorporate.
3. Chill the liquid in the fridge for a few hours.
4. Process in an ice cream maker according to manufacturers instructions, or freeze in ice cube trays.
Chocolate Almond Crunch Ice Cream
I pulled this recipe from the old archives when I did a fun post on ice cream. This is super delish! I love the flavor of almond - if you're not as fond, you can omit it and just enjoy this as plain chocolate ice cream. I recommend making the almond crunch first, to allow for enough freezing time, but its totally optional. If time is of the essence, simply stir in chopped almonds/nuts.
1 1/2 cups macadamia nuts
1/2 cup brazil nuts
2 cups almond milk
1/2 cup agave
1/2 cup cacao powder
2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
1/4 cup coconut oil
1. Combine all ingredients (except the coconut oil) in a blender until smooth and slightly warm.
2. Add the oil and blend again to incorporate.
3. Chill the mixture in the fridge for a few hours.
4. Process the mixture through an ice cream maker according to manufacturers instructions, adding the Sweet Almond Crunch in toward the end of the churning process.
Alternative: If you're not using an ice cream maker, pour the mixture into ice cube trays. Place a piece of nut crunch into each cube of liquid and freeze, OR save the crunch as a topping when you are ready to eat the ice cream.
Sweet Almond Crunch
1/4 cup almond butter
1 Tbs agave
1 Tbs coconut oil
1/2 tsp almond extract
1/2 tsp vanilla extract
Pinch sea salt
1/2-3/4 cup almonds, chopped
1. Mix all ingredients in a bowl, adding the almonds in after an initial mix.
2. Spread the mixture onto a parchment lined tray, or paraflexx lined dehydrator tray.
3. Place in the freezer for at least 1 hour, or while you make your ice cream.
4. When ready to fold into the ice cream, peel the nut crunch off the paper and break or chop into pieces.
5. Add to the ice cream toward the end of the churning process.
I wish you a fabulous weekend... perhaps filled with some raw ice cream treats. ; )
(*Cupcake graphic by my best friend, Lauren Toppozini)