Vegan Chocolate Coffee Coconut Ice Cream

When it comes to that pesky little sweet tooth, ice cream has ALWAYS been my downfall. Luckily I've found my favourite vegan products to satisfy the cravings. BUT I really wanted to try my hand at creating my own flavours! The best part about this recipe is that it doesn't require a fancy shmancy ice cream maker, just a food processor! One of my go to snacks is dark chocolate covered coffee beans (you can find them at the bulk barn), so yes, that is the inspiration for this tasty little treat!

In the past I've used bananas as the base for (n)ice cream, but I've found that it tends to solidify too much in the freezer - to the point where you have to let it thaw out a while before digging in (and really, who can wait that long!). I recently read that adding dates to your base helps keep your ice cream "creamy" rather than "icy," plus - it adds that natural sweetness! This recipe also involves mixing the ice cream a few times throughout the freezing process to help aerate the mixture; avoiding that rock hard - soak my ice cream scooper in hot water - ice cream!  

Prep Time: 10 min  Freeze Time: 2 hrs  Total Time:  2 hrs 10 min Servings: 1 pan

Ingredients

  • 2 Cans Coconut Milk (Refrigerate overnight to let set; use only the thicker top portion)
  • 2 Cups Dates
  • 1/2 Cup Almond Milk
  • 1 Tablespoon Fine Coffee Grounds
  • 1 Tablespoon Cocoa Powder
  • 1/2 Teaspoon Vanilla 
  • 1/2 Cup Dark Chocolate Covered Coffee Beans 

Directions

Step 1: Scoop top portion of thickened coconut milk into a large mixing bowl. Using an electric mixer, whip for 5 minutes until you reach the consistency of whipped cream. Place in fridge until needed. 

Step 2: Place dates in a food processor and blend. Slowly combine almond milk, and blend until smooth. 

Step 3: Add coffee grounds, cocoa powder, and vanilla to food processor and blend until fully mixed. Add whipped coconut milk and blend until fully combined. 

Step 4: Line an ice cream tray with parchment paper, and fill with ice cream mixture. Place in the freezer for 20 minutes. 

Step 5: Crush chocolate covered coffee beans in food processor until broken down into small bits. Remove ice cream tray from freezer, and mix in chocolate covered coffee bean bits. Place back into freezer for 2 hours, mixing every 30 minutes. Place plastic wrap onto ice cream to keep from freezer burn while storing in cold temps! 

5 Tasty Ways to Eat Granola

A special shout out to Central Roast for teaming up with myfitlittlefoodie in the collaboration giveaway! Enter here for your chance to win some of these deliciously healthy products! Contest ends March 31st! Get to know the Central Roast team, their mission, and their wide variety of healthy snacks here!

No lie, granola gives me life! I generally eat granola every day; my method of choice - smoothie bowls! If you follow me on Instagram, you are definitely already aware of this obsession! BUT there are plenty of other ways I like to enjoy my granola! Here are just five tasty ways you can make granola the best part of your day!

Click each tasty treat for a full recipe!

1. Banana Granola Pops

Guilt Free Creamy Vegan Celery Soup

If you've done any celebrating this holiday season, you may be experiencing some post holiday guilt - yes we're talking about all of those desserts, seconds at dinner, and the [one] too many festive drinks! But hey, let's not dwell on the past. If you're looking for a chance to cleanse your body, I've got just the recipe to get you back on track! This creamy vegan celery soup is the ultimate low cal, feel good, hearty meal for a cold winter's day. Not to mention, it's super simple to prepare, and of course - ultimately delicious!

Prep Time: 5 min  Cook Time: 40 min  Total Time:  45 min Servings: 4 bowls

Ingredients:

  • 1 Large Onion Sliced
  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Minced Garlic 
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 2 Celery Hearts Chopped 
  • 3 Cups Water (If using pre-cut celery hearts, try 2 cups water instead)
  • 1/2 Cup Chopped Parsley
  • 1/2 Teaspoon Sage 
  • 1/2 Teaspoon Thyme 
  • 1/2 Teaspoon Rosemary 
  • 1/2 Teaspoon Caraway 
  • 3 Cups Rice Milk

Directions:

Step 1: In a large pot, add onions, coconut oil, garlic, and a pinch of salt and pepper. Cook on medium heat until onions become transparent. 

Step 2: Add chopped celery and water. Stir and cover, leaving on medium to high heat for 20 minutes (or until celery becomes soft).

Step 3: Add parsley, sage, thyme, rosemary, caraway, remainder of salt and pepper, and rice milk. Set to medium-high heat, and cover for 10 minutes.

Step 4: Uncover and set to low heat for 10 minutes. Remove from heat and blend using an infinity mixer (or transfer soup into a blender and blend until smooth). 

Toasted Pecan Thumbprint Tarts

Prep Time: 15 min     Cook Time: 20 min     Total Time: 35 mins     Servings: 24 Mini Tarts

Ingredients

Dough: 

  • 4 Flax Eggs (4T Ground Flax Seed + 10T Water)
  • 1/2 Cup Vegan Butter
  • 3T Maple Syrup
  • 1T Salt
  • 1 1/2 Cups Flour

Filling: 

  • 1 Cup Pecans
  • Drizzle of Olive Oil 
  • 2 Cups Dates
  • 1T Cinnamon 
  • 1T Brown Sugar
  • 2T Maple Syrup 
  • 3/4 Cups Almond Milk

Directions: 

Step 1: In a small bowl, add ground flax seed and water. Whisk, and let stand for 5 minutes. 

Step 2: In a large mixing bowl, add flax egg, vegan butter, and maple syrup. Mix until smooth. Add flour and mix by folding until a dough like consistency is formed. Cover in parchment paper until needed. 

Step 3: Add pecans to a small frying pan, drizzle with olive oil and sprinkle with salt. Stir on medium to low heat for five minutes until toasted. 

Step 4: In a food processor, combine dates, cinnamon, brown sugar, and maple syrup. Blend on medium speed, while slowly adding milk. Once a smooth consistency is reached, add toasted pecans and pulse until mixed. 

Step 5: Grease small muffin tins, and fill with pastry dough. Using your thumb, create a space in each ball of dough for the filling. 

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Step 6: Preheat oven to 350 C. Fill each tart shell with filling, and bake for 20 minutes. 

17 Mouth Watering Smoothie Bowls

My blogging inspiration began with a smoothie bowl! While I was transitioning into veganism, finding a nutritious breakfast option was tough, when I was such a fan of healthy egg variations. But once I started experimenting with smoothie bowls, I realized that you can pack in whichever nutrients you choose! Your regular run of the mill smoothies are great for being on the go, but I like adding extra tastes and textures to make my breakfast experience a little more fulfilling! Here are seventeen of my favourite smoothie bowl creations! Be sure to check out myfitlittlefoodie on Instagram for more delicious combinations.

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1. Peanut Butter Banana & Chocolate Explosion

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2. Peanut Butter & Raspberry Jam

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3. Sweet Green Monster

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4. Cherry Nice Cream Coconut Bowl

The best smoothie bowls

5. Matcha Energy Booster

Matcha Energy Booster Smoothie Bowl

6. Peanut Butter & Blueberry Bowl

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7. Clean Cut Green Banana

The best smoothie bowls

8. Strawberry Banana Madness

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9. Berry Blitz Power Bowl

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10. Green Goddess

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11. Crunchy Granola Power Bowl

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12. Strawberry Ice Cream Bowl

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13. Blueberry Pistachio Nice Cream

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14. Coconut Cream Pumpkin Pie

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15. Berry Chocolate Nomz

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16. Apricot Cookie Bowl

The best smoothie bowls

17. Raw Cacao PB Banana Bowl

Comment below to share your favourite smoothie bowl combinations!