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Chocolate Hazelnut Ice Cream

Chocolate Hazelnut Ice Cream

 

Ban Hazelnut_

Chocolate Hazelnut Ice Cream- Raw / Vegan

Wow – loving the summertime!! So much fun in the sun, markets, beach, dancing to the drums as the sunsets on the beach – what a view, street markets and events, gatherings and well I could go on.  Oh and a little work in there too!! 🙂 Love summer, it’s been hot, making sure I am drinking lots of good water )fresh from the spring in North Vancouver) and it’s a good time for ice cream – raw / vegan style.

This Chocolate Hazelnut Ice Cream is easy to make, I think pretty tasty too and it makes eating healthy pretty easy to do, not too mention raw & vegan – you won’t feel like you are missing anything!!  It’s a sweet treat but a healthier version and in this heat – we like cold treats!

Ban Hazelnut_-3

–  5 frozen Bananas

–  ½ cup Hazelnuts

–  2 tbsp raw Cacao

– Throw all ingredients in a processor or blender and blend until well mixed and smooth, make taking scraping down the sides often.

www.jodiburke.com

Chocolate Hazelnut Ice Cream – RAw Vegan

 

At the very end of when being served sprinkle on some raw cacao nibs – eat and enjoy!!  Can be kept in a covered container in the freezer for a few days if you are not going to eat right away or this recipe makes2 – 4 servings depending on the amount you serve in a dish!!

Enjoy and please feel free to share!!

Enjoy the summer days!!

Jodi

The best part of creating these recipes is I get to eat them!!

www.jodiburke.com

Chocolate Hazelnut Ice Cream – Raw Vegan

 

Raw Chocolate Cheesecake

Raw Chocolate Cheesecake

You wouldn’t know it and oh my, is it good!!!  I started with a couple of recipes and from there came up with this one.

1 cup nuts ( I used almonds and did not soak them)

Crust

6 dates (pitts removed)

1/8 tsp sea salt

Put all ingredients in a food processor and mix up to crumbly but sticks together, you may need to add another date or two.  You can always substitue raisins as well.

Once that is done, put in a spryne foam pan or a glass pyrex dish, you can make this dish either like a regular cheesecake and cut into pie shape pieces or put into oblong dish and cut into squares.

Filling

3 cups cashews soaked minimum 30 mins

1/3 cup honey ( some vegans won’t use this, agave can be substituted, but there have been articles lately on agave, you can also use Maple Syrup)

6 dates (pitts removed)

1/3 cup lemon juice

11/4 cup water

1 cup coconut oil

1/2 cup cocoa powder

I also threw in some raw cocoa in the one I made but that is optional.

Drain the cashews and add in with the rest of the ingredients, put into blender  and blend up until smooth.  A  processor just doesn’t work as well here, I’ve tried it.  This is a recipe that is hard on a regular blender, unless it is more of a square base one or a Vitamix is best, as it has the horse power and makes the recipe more fluffy.  Don’t despair if you don’t have one, I used a square based blender several times and it still worked well.

Put in freezer for about an hour or in the fridge and keep it there.

Top with your favorite fruit and enjoy!!!

Jodi