Brandi blogs at The Vegan 8, a website dedicated to vegan recipes with only 8 ingredients. I love her beautiful vegan desserts and pictures She has a very inspiring story and trust me, her website will make anyone embrace vegan diet. Follow Brandi via email or facebook for simple, healthy vegan recipes, you definitely don’t want to miss her killer vegan desserts this holiday season. Thank you Brandi for this fabulous recipe, i cant wait to try this myself when i return. As always, your pictures are finger-licking delicious.
Hello everybody! I was completely honored when Pavithra asked me to guest post on her amazing blog. She makes some of the most beautiful, delicious dishes. They are always so full of flavor and I love the photos that go along with the recipes.
My blog is about all vegan food, which I’m very passionate about, as it helped to heal my husband’s gout. We both became healthier and he has never felt better. I am very passionate about cooking/baking vegan food and recreating all of my old favorites into just as delicious meals and desserts that I’ve ever had. I have discovered ways to make my food taste just as good as the foods I used to indulge in, but a lot healthier. I have my friends (all non-vegan) continually taste test and approve them and they all love the recipes. So, I’m just continually inspired to keep busting out delicious food and especially desserts. Desserts are my absolute favorite and my specialty! My focus is also to make things very easy for my readers, so my concept is based on recipes using 8 ingredients or less (not necessarily including salt & water).
So, onto today’s dessert. I figured, what better way to introduce a vegan dessert that most probably think can’t be delicious without dairy, than ice cream? Yes, I know a lot of places are experiencing snow and are freezing, as well as it is very cold here too. However, I personally could eat ice cream any time of the year, so it doesn’t bother me. If you don’t want to make this now, save it and make it later when it’s warm.
“Better than Starbucks!!” That’s what my hubby said when he took a bite out of this ice cream. My very favorite ice cream, before going vegan, was Starbucks Mocha ice cream. I don’t drink much coffee, but I love coffee flavored ice cream. It is the BEST!!
I absolutely love the combo of chocolate and coffee. It is a rich, deep, gourmet flavor. I had given up on that ice cream…….until now. I recreated it and it is even better. I made mine all chocolate, instead of swirled like the Starbucks version. An ice cream that tastes better than the original and healthier? Oh yes, it is. It took me a couple of trials, but it is pure decadence. Seriously, we were both flipping over it. It is so creamy and thick, you would NEVER KNOW it wasn’t dairy. I swear…go make it. It is even scoopable right out of the freezer. It is 10 times better than any other ice cream I’ve made before.
· 1 heaping cup whole raw cashews (5 oz, 142g)
· 1 1/2 cups unsweetened almond milk
· 1/4 cup + 2 tablespoons cocoa powder
· 1/2 cup + 2 tablespoons organic coconut palm sugar (gives a richer flavor than regular sugar)
· 2 tablespoons raw agave (helps with the texture by preventing ice crystals)
· 1 teaspoon vanilla extract
· 2 teaspoons fine ground instant espresso (adjust to your preference depending on how strong you want it, or omit for a chocolate flavor)
· 1/8 teaspoon fine sea salt
1. Add all of the ingredients to a power blender, such as a Vitamix, and blend for a couple of minutes on the highest setting until completely creamy and smooth. If you do not have a power blender, soak the cashews for 5-6 hours first in a bowl covered with room temperature water. Drain and rinse them and pat them dry. Add to your blender with the remaining ingredients.
2. After you have gotten it completely smooth, taste and add any more espresso if desired.
3. Pour the mixture into your ice cream maker and churn until firm and a soft serve consistency forms. Place in the freezer in an airtight container for a couple of hours to harden before eating.