11.12.16

Chocolate Coconut Banana Ice-cream




Perth can get very hot in summer with weeks over 35-40 degrees Celsius! I like to keep cool by making nana-icecreams and recently I made this coconut chocolate one that is just too good not to share with you. Topped with more coconut or raw chocolate it is a winner!


Recipe:
Serve 2-3 depending on appetite!

  • 8 small-medium frozen bananas;
  • 2/3 cup of raw cacao powder;
  • 1/2 cup of desiccated coconut;
  • 1/3 cup of coconut cream or milk;
  • pinch of sea salt;
  • extra coconut or raw chocolate for toppings. 
  1. In a food processor or high speed blender, mix all the ingredients together until it becomes soft-serve like.
  2. Pour the ice-cream in a cake tin or ice-cream tin and place in the freezer for about 1 hour.
  3. Take out from the freezer, scoop and enjoy!



1.12.16

Vegan GF Chickpea Rasbperry Brownies

I have been loving brownies lately and in case you missed it I made vegan sweet potato tahini brownies last month. In this brownie recipe I used chickpeas this time. And I promise you cannot taste the chickpeas at all. But instead it gives you a nice hit of plant-based protein and makes for a more healthy sweet! I also added Happy Way choc pea protein powder and I calculated that a slice of this gluten free/vegan brownie has around 15gr of protein!

I love the addition of raspberries in this brownie but you could leave them out or add nuts instead.

Also I cannot believe today is December 1st already! I will be sharing some Christmas recipes soon although this recipe is a definite crowd pleaser to make with family and friends!


Vegan Chocolate Chickpea Brownie Recipe:

  • 1 can of chickpeas;
  • 1 cup of almond meal;
  • 1 cup + 2 tbsp of almond milk;
  • 1/2 cup of buckwheat flour;
  • 6 tbsp of raw cacao powder;
  • 1/3 cup of coconut sugar or more to taste;
  • 3 tbsp of plant protein powder (optional);
  • 1 tsp of baking powder;
  • 1 tsp of cinnamon powder;
  • 1 tsp of vanilla paste;
  • pinch of salt;
  • 1 cup of frozen or fresh raspberries- or nuts. 
  1. Preheat your oven to 175 degrees Celsius;
  2. Line your brownie pan with baking paper;
  3. In a food processor, add all the ingredients together apart from the raspberries and mix until well combined and smooth;
  4. Pour the batter into the pan, add in the raspberries,  press a few into the brownies and leave a few on top. 
  5. Cook for 35 minutes at 175 degrees Celsius or until a skewer inserted comes out clean. 



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