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Hi.

Welcome to my blog! Here you will find healthy, easy and delicious plant based recipes. 

Raw Chocolate Chip Vanilla Coconut Ice Cream

Raw Chocolate Chip Vanilla Coconut Ice Cream

Okay, so after I made the Raw Chocolate Coconut Ice Cream I was seriously hooked on the stuff. I hadn’t had ice cream in so long (well, except for the daily bowl of banana ice cream obviously) and I totally forgot how yummy it is. So after that first attempt at making raw vegan ice cream out of coconuts and cashews, I just couldn’t stop. I am a chocolate gal all the way, so comes as no surprise that chocolate chip ice cream has always been one of my ice cream faves. I also really really love vanilla, and this recipe combines the two. I really hope you will give this recipe a try, and please let me know what you think. Personally I think this is just the greatest thing ever (which might explain why I just had a huge bowl of this ice cream, paired with several slices of raw brownies, toasted coconut flakes, salted cashews and even more chocolate on the side.. I needed it, okay?!). Anyways, I’m off to bed every moment- will be trying to sleep a little.. Which has, to be honest, not been the easiest thing for me lately. I think it might have to do something with the fact that I’m leaving Norway and heading to the other side of the world in less than a week.. Yes, I’m actually moving to Byron Bay in Australia to finally start my yoga teacher training! And no, I can’t believe it either.. Life is pretty fucking amazing.. as is this ice cream.

Ingredients
2 cups fresh young coconut meat (or 1,5 cups cashews, soaked)
2 cups raw cashews, soaked for 4-8 hours
1 cup water
1/3 cup maple syrup/agave/coconut sugar or nectar
4 pitted medjool dates, soaked for at least 30 minutes
1 tsp vanilla powder
1/3 cup (raw) vegan chocolate chips (or substitute with cacao nibs, coconut flakes or chopped nuts for an oil-free version)

Directions
1. Place all the ingredients, except for chocolate chips) in a high speed blender. Blend until you get a thick and super smooth batter.
2. Pour the batter into a lined tin or bowl. Stir in the chocolate chips by hand.
3. Freeze the ice cream for at least 6 hours.
4. The ice cream should be defrosted for 15-30 minutes prior serving, and will keep for at least a month or two in the freezer.

Easy Acai Breakfast Bowl

Easy Acai Breakfast Bowl

Double Chocolate Peanut Butter Brownies

Double Chocolate Peanut Butter Brownies