Related Posts

• Vegan Chocolate Chip Ice Cream

  

  We’ve officially entered the dog days of summer in Colorado, which according to Wikipedia is an expression that “refers to the hot, sultry days of summer especially in the Northern Hemisphere.” Today we’ve got the antidote to the dog days of summer – Chocolate Ice Cream! Check out the decadent summery sweet treat recipe below featuring frozen bananas and raw cacao. This ice cream is 100% vegan and dairy-free, making it truly 100% guilt free! And it’s so rich and chocolatey that you’ll never miss the real thing. Guilt-free ice cream? Sign us up!

• Vegan Sea Salt Caramel Ice Cream

  

  I scream, you scream, we all scream…for vegan ice cream! Ice cream is synonymous with summer (if you're in a part of the world where it's currently summer), but all that dairy can leave your belly and sinuses feeling less than happy. That’s where this recipe comes in! Dairy-free and vegan, this ice cream it gets all its creaminess from cashews. Yum! Caramel is one of those flavors that can be hard to make without the dairy, but we feel we’ve come up with a pretty good replacement using dates that really makes this recipe fantastic. You can also use the ice cream base and customize it with some of your favorite flavors (think cacao nibs or dark chocolate chips, berries, mint, you name it!).

• Banana Vegan Ice Cream Recipe

  

  If you are currently in the midst of summer, ice cream might seem like the most desirable treat on a hot day. While the occasional indulgence can be good for the soul, a regular overload of dairy and sugar that are present in most ice creams, has very few nutritional benefits. In fact, too much of it, can take it's toll on your body and leave you not feeling your best after the cold treat. Luckily, you can still enjoy delicious ice cream as frequently as you'd like, while giving your body nutrients and vitality in the process! Who thought that you could have healthy ice cream? This vegan ice cream recipe will give your body antioxidants and a healthy serving of fruit, while satisfying your ice cream craving on a hot day. Plus, it's simple, and easy to make, as long as you have access to a strong blender or food processor. Enjoy! Ingredients: Frozen Organic Ripe Bananas

• Vegan Chocolate Truffles

  

  Before you go out and grab a box of conventional chocolates, you’ve got to check out this recipe. Our Vegan Chocolate Truffles are the most decadent, mind-blowing, rich and creamy chocolate truffles we’ve ever tasted! And trust me, we’ve had our share of chocolate. Store-bought chocolates unfortunately come with additives, preservatives, and lots of processed sugar, leaving you with a nasty sugar crash and an upset stomach. These truffles are guilt-free and won’t leave you with a sugar crash, plus a gift of homemade treats always means so much more than those bought from the store.

• 2-Ingredient Vegan Ice Cream

  

  Have you ever made ice cream at home? I have. All kinds. Since I don’t have an ice cream machine and there is definitely no more space left in my kitchen for another gadget, I have tried all kinds of different machine-free versions. I have a recipe that calls for sweetened condensed milk and heavy cream – the consistency is nice, but it is way too sweet for my liking. I have another method, which uses traditional crème anglaise and taking the mix out of the freezer every half an hour to whisk it through, but this one requires way too much effort, and I always forget to mix it at the right time and by the time I remember it has frozen solid. For at least five years now I have not experimented with any of those complicated, overly sweet and fatty ice creams, because it only takes 5 minutes to whip up this genius recipe that:

• Vegan Banana Bread with Chocolate Chips

  

  There must be thousands of banana bread recipes out there in the world, but I still feel the need to share another one. I have been looking for a good plant-based recipe for a long time, but all the recipes I found always contained a load of added sugar or preparing a flax egg or something third I didn’t like, so I figured out that I don’t follow any recipes and figure out my own recipe instead. This is not the first time I just decide to wing it, and I must admit that I am not very good at following other peoples’ recipes anyway. Even if I choose to follow a recipe, I still somehow manage to switch up half the ingredients and change all the amounts. This is also, why I decided to get blogging years ago, to keep track of the recipes that work for me – with all the changes I always made I wasn’t able to remember anymore which changes I had made and which ones actually worked. Because not all the changes work, especially when baking. Back to winging it – this doesn’t necessarily always work either.