Chocolate Ice Cream:
1 canned coconut milk
1 1/3 cup coconut milk (from the milk container)
6 large egg yolks
3/4 cup organic sugar
1/3 cup unsweetened cocoa powder
1/4 tsp xantham gum (for thickening)
1 1/2 tsp pure vanilla extract
Add cocoa powder and canned coconut milk to saucepan over medium heat and whisk vigorously to combine. Add remaining coconut milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.
To a large mixing bowl(or kitchen aid whisker), add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect - the mixture will form a ribbon when held from the whisk over the bowl.
Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs. Add remaining liquid slowly and mix until completely combined.
Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.
Lastly, add the vanilla extract and stir once more. Then cover and refrigerate for about 6-8 hours until completely cooled.
Don't forget to chill your ice cream maker canister 24 hrs prior as well.
Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions.
It should take 20-30 minutes.
Either consume immediately as "soft serve" consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden.
Let set out for 10-15 minutes before scooping.
So I always crave desserts and baking.
This is not always the healthiest option when baking things.
I decided to look up some good recipes that don't include sugar!
And yes I know it is possible because I have made a few recipes without sugar.
With the banana in this recipe it makes it sweet!
Yes there is natural sugars in this recipe but that is totally okay with me so that I don't have all that refined sugar in my foods :)
Enjoy this nice little treat and try not to eat them all at once!
1/4 cup coconut flour
1 Tbsp coconut oil
1/2 tsp vanilla extract
Coconut flakes for topping
-Preheat oven to 350.
-Smash banana and coconut oil together.
-Add egg and vanilla extract and mix well.
-Add coconut flour and mix well until dough forms.
-Pinch off some to make a small ball and put on a cookie sheet with parchment paper or greased pan. (Makes about 12 smallish balls, you can press down to make more of a cookie shape also, they don't change shape much).
-Top with shredded coconut.
-Bake at 350 for about 15 minutes (mine took about 17 though).
-Cool and enjoy!
I got this recipe idea from this amazing website HERE
Now this is not the healthiest cake out there since I did use sugar and flour in the recipe but it is a damn good cake. It is all from scratch and delicious!
It was my sister's birthday yesterday and she has been obsessing with tiramisu lately so I thought, why not try to make it? Now I couldn't come up with this whole recipe on my own since I have never attempted anything like this so I usually go straight to Pinterest and look through recipes and see one I like. I will add the links in from where I got the recipes.
Now if you love tiramisu you will definitely love this.
Tiramisu has coffee-soaked ladyfingers, a mascarpone cream filling, cocoa powder dust with tons of layers and chocolate shavings on top.
I homemade the ladyfingers because I COULD NOT find them ANYWHERE!
Original recipe HERE. Thank you Tastebook!
Okay, now I am obsessed with lavender-flavor anything. Some people think it tastes like soap or something but not me!
I was so excited when I found lavender extract at Savory Spice Shop. This store rocks because they have all kinds of goodies! You can order from their site or they have locations throughout California. I go to the one in Sonoma, CA.
I was slightly jealous of all my friends at our Easter party yesterday because they had some AMAZING (my boyfriend said it was possibly the best ice cream he's ever had) homemade ice cream.
WHATEVER I said. Just kidding..I pretended like it looked gross and I honestly didn't want any. Well I passed up the brownies also. That made me want to make ice cream today!
So that being said here is some amazing guilt free ice cream. Feel free to experiment yourself as well.
1 1/2 frozen bananas
1/4 cup frozen mangos (I use Trader Joe's frozen mangoes)
1 tsp Vegan Chocolate Shakeology
sprinkle of honey powder (optional)
splash of water
splash of lavender extract
1. Put the frozen bananas in a high speed blender or even a food processor (I use a Ninja) you have it.
2. Pulse a little bit so the big chunks of bananas break down (the bananas will be super hard and difficult to work with so you can let them sit out for 5 minutes to soften before you blend them.
3. Add the frozen mangoes, Vegan Chocolate Shakeology, water, and lavender extract.
4. Slowly pulse the ingredients until it starts to break down more and blend until creamy texture. About 30 seconds or so depending on your blender/food processor.
5. Add another splash of water if it is not creamy enough. (You can also add almond milk or canned coconut milk or cream for a creamier texture).
6. Transfer to a bowl and sprinkle Vegan Chocolate Shakeology and honey powder on top.
8 oz pitted dates
1/2 cup walnuts
chocolate chips for topping
1. Make sure your dates are pitted, if not then pit them and weigh them. I used 8 oz. I'm not sure what that will be equivalent to but it looked like about 1 1/2 cups give or take. Make sure your dates are soft. If they are not soft let them soak in water for 20-30 minutes to soften up.
2. Pulse dates in food processor until chopped.
3. Add walnuts to food processor. This will get really messy-be patient and continue to scrape down the sides until everything is fully blended. You can also play around the recipe here if you want and mix up the type of nuts you use such as almonds, cashews, or a blend. You can also add cinnamon or dried fruits in the food processor.
4. Line a small baking dish (I used a bread pan and I had the right thickness) with parchment paper. (You can also double the recipe and use a bigger dish to make more larabars.) Put the mixture in the baking dish and push down all sides and even it out (the messiest part).
5. Freeze for about 30 minutes or until firmer.
6. Flip out the mixture on a cutting board making sure to remove the parchment paper.
7. Cut into bars (you can determine how big or small to make them. Mine were pretty thin and it made about 8-10.
8. Individually wrap the bars in parchment paper for easier access. (And so they don't smoosh together).
9. Keep in freezer until ready to eat. If you want them a little softer, leave it out for a few minutes from the freezer, although mine were soft straight out of the freezer!
2 scoops banana protein powder
1/2 cup water
1/4 cup blueberries
2 tbsp coconut flour
1/2 tsp baking powder
1 tbsp coconut oil
1. Mix all ingredients except coconut oil.
2. Heat sautee pan to medium to high heat. Add coconut oil in pan and let melt.
3. Cook pancakes about 3-4 minutes on each side or until bubbles pop on the first side then flip.
My batch made 3 pancakes.
1/2 cup dark chocolate or unsweetened cocoa powder
1/4 cup chocolate chips of your choice, I used Carob chips
1 cup almond milk (can substitute with coconut milk, soy milk, dairy milk, your choice)
1/4 cup honey (can substitute with 1/2 cup maple syrup)
2 Tbsp coconut sugar (can use 12 drops stevia, or any different kind of sugar you have)
3 Tbsp coconut oil
2.5 tsp vanilla extract
3 Tbsp + 2 tsp flax meal
3/4 cup + 2 Tbsp coconut flour
3 Tbsp arrowroot starch (can substitute with cornstarch, or tapioca starch)
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp pinch of salt
1/4 cup mini chocolate chips (I did not add chocolate chips in the batch below shown but these are to be folded in the batter. You can also use regular chocolate chips for bigger chunks)
1. Preheat oven to 365 degrees F.
2. Heat almond milk to just about a boil. Pour into a bowl. Add the flax meal, dark chocolate or unsweetened cocoa powder, chocolate chips. Let sit for a minute and then mix well to a smooth consistency (chocolate chips should melt in).
3. Add honey, sugar, oil, vanilla extract, and mix well. Let sit for another 5 minutes.
4. In another bowl add coconut flour, starch, baking powder, baking soda, and salt. Whisk dry ingredients well.
5. These next steps need to be quick since the batter continues to dry out quickly. Add dry to wet and mix well to combine. You can also fold in your chocolate chips here.
6. Quickly transfer to an 8 by 8 baking pan lined with parchment paper (you can also grease the pan with coconut oil). Pat down to flatten.
7. Bake at 365 degrees F for 24 to 25 minutes.
8. Cool before slicing (I can't resist not to slice and eat right away). BEST EATEN WARM. <3
Note: Would also be DELISH with some melted chocolate drizzled over the top. You can also add more chocolate chips in step 2 then the recipe calls for to make them sweeter, or add more sugar.
1/3 cup coconut oil (melted)
1/2 cup carob chips
4 tbsp peanut butter
2 tbsp coconut shreds plus some for topping
pinch of salt
1. In a medium-large heat safe bowl, melt coconut oil, add carob chips and microwave for 1 minute and stir, microwave for another 30 seconds or until you can stir all the chunks out till it's smooth.
2. Add peanut butter, coconut shreds, and salt. This should be a runny chocolately peanut buttery goodness.
3. Cover a cookie sheet with parchment paper (if you have a small cookie sheet that should be okay).
4. Pour the thin chocolate batter-like substance slowly onto the parchment paper. Try not to let it get too thin, you can see how thick mine is in the picture below (mine batter only covered about half the cookie sheet, so if you have a small cookie sheet use that).
5. Freeze for about 1-2 hours or until frozen.
6. With a butter knife or you can use your hands, break into serving size pieces.
7. Enjoy! Try not to eat it all at once.
1 scoop Strawberry (or Vegan Strawberry) Shakeology
1 frozen banana (or fresh)
6 oz almond milk
4 oz water
1. Blend with ice and enjoy! The more ice, the thicker.
Note: If you use frozen banana, no need to add ice unless you want a thicker smoothie.
1 scoop vanilla shakeology
6 oz almond milk
4 oz water
1. Blend with ice and enjoy! The more ice, the thicker it will get.
*to your liking
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.