I'm Back + Vegan Maple Coconut Cacao Chip Ice Cream

Okay... I feel like my last few posts have all started out this way, but it has been an INSANE amount of time since I've blogged. I still haven't posted my corn casserole recipe from Thanksgiving, and I wouldn't be surprised if it never makes it up... Seriously though, the notes on my phone are taking up most of my storage because of all the blog ideas and recipes I want to post!
Here's my excuse: my old computer, which also happened to be my brother's older computer, may have gotten a little damp from when I accidentally spilt water on it while watching Netflix one night... okay, maybe more like drenched. The point is, it crashed and I lost everything because I never backed it up onto a hard drive... oops. Our local computer repair shop said it couldn't be fixed, so I haven't had it for the last few months. Luckily, another shop in Arkansas said all of my family's destroyed computers (you'd be surprised at how many computers give up us) could be fixed. Just yesterday my dad came home with my mom's super old computer that got ruined by our sprinkler system and gave it to me!
I mean, I do have a Blogger app on my phone but, honestly, it's just too hard to type semi-decent blog posts on that.
So finally, I'm back to blogging, and I'm so excited to get these recipes and stories up! I use this blog to document for all my recipes and culinary adventures, and also to be able to put on my resume later. I've thought a lot about it and right now, I really want to have a career in blogging.

Basically, anytime I try to whip up some healthy sweet treats, it either turns into something totally different (but not too terribley bad tasting) or it turns into a super dry-chewy-wheat germ tasting-flax seed mess. I haven't mastered that skill yet, however, towards the end of Christmas Break, I experimented with a vegan ice cream recipe, and it was a major success. So rich and creamy! Who doesn't love ice cream? Let me just say, I don't think there is anyone who loves ice cream more than I do. I'm obsessed. An example would be how my weekly pint of Ben & Jerry's, usually enjoyed on Sundays, turned into a pint and a half last Sunday. The point is, there will always be room for ice cream in this girl. Even after two pounds of Pad Thai...

So what's better than a big bowl of vegan, dairy free, refined sugar free, gluten free, and completely guilt-free ice cream? NOTHING (besides Ben & Jerry's of course).

Maple Coconut Cacao Chip Vegan Ice Cream (no ice cream maker needed!) Serves 4

Ice Cream:
12 oz silken tofu
1-3 tbs. maple syrup (according to personal taste; I used 2)
4.5 oz unsweetened canned coconut milk (just the separated cream part)
1 tsp. almond extract
1-2 packets Stevia (or sweetener of choice)- only if you want extra sweetness- omit if used 3 tbs. maple
1 tbs. melted coconut oil
25 grams unsweetened shredded coconut

Raw Chocolate:
2 tbs. cacao powder
1 tbs. melted coconut oil
1 oz. coconut milk (any dairy-free milk)
1 packet stevia (or 1 tbs. liquid natural sweetener)

Blend all of the ice cream ingredients except the coconut shreds in a food processor until smooth and creamy.
Add the coconut shreds and pulse 1-2 times. Pour into a container and freeze for at least 3 hours (or until completely frozen).

While freezing the ice cream, melt the coconut oil and cacao powder together. Add the milk and stevia. Stir until thick. Pour on wax paper and freeze until hardened.

Once ice cream is completely frozen, blend in the food processor again until thick and creamy like ice cream. Break up raw cacao chunks with a knife and fold in. Serve immediately or freeze in single serving containers.

Nutrition: (per serving- about)
Calories- 250
Carbs- 11 grams
Sugar- 5 grams
Fat- 22 grams
Protein- 6 grams

Sorry for no pictures!! I'm trying to get better!

                                                                                                                                -Cecilia A.


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