For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
If I ever say something along the lines of: ‘I think I’ll do a PhD/another Masters degree’ feel free to slap me. Never again would I want to put myself in such a stressful position, not unless you paid me really good money. But you know what’s even worse than the stress of assignment deadlines paired with the responsibilities of living on your own? Finding a graduate job.
It’s been a super stressful two months since I handed in my Thesis. I had a temporary job at the Edinburgh Book Festival, which was heaps of fun and paid the bills for a month or so, but that’s all it was: temporary. And as my job ended, so returned the sleepless nights, the nail-chewing, the sudden bursting into violent fits of tears, and the terrible eating habits.
How bad can your eating habits get as a vegan? Fairly bad. Eat-porridge-all day kind of bad, or eat-your-weight-in-chocolate kind of bad. My theme choice for Vegan MoFo 2014 hasn’t exactly helped trim my waistline or keep my acne at bay. (TMI?) I have been known to eat peanut butter cup ice cream for breakfast/lunch/dinner in the past. Healthy fats, sure, but I may have eaten more than the recommended daily (or weekly) serving.
So thank goodness for raw vegan ice cream. It’s just fruit blended with a little raw milk and some superfoods if you feel fancy. It’s actually good for you. Some people on Instagram eat it all day, every day. I had this particular cone of raw vegan raspberry and chocolate ice cream (pictured above and below) for my afternoon snack last Sunday.
If you’re like me, you probably won’t say no to having a serving of your five-a-day when you’re having breakfast.
You don’t need an ice cream machine, just a blender and about five minutes to whip up this recipe. Done. 🙂
Raw Raspberry and Chocolate Ice Cream
Note: here is a good recipe to make almond milk. You can use the same method to make oat milk or seed milk.
1 cup (about 100g) frozen raspberries
175ml (3/4 cup) raw nut or oat milk, or water
2 ripe bananas, peeled, chopped and frozen
1-2 tbsp cacao powder
1 tbsp coconut sugar
1 tsp maca powder (optional)
extra raspberries, cacao powder or raw chocolate sauce to serve
1. Place the frozen raspberries and milk in a blender and blend until smooth. Keep the machine going while you add the frozen bananas piece by piece. Blend until smooth and creamy.
2. Pour half of the raspberry ice cream into a container and place in the freezer for now. Add the raw cacao and coconut sugar (and maca if using) to the remaining ice cream in the blender and whizz again for a few seconds. Pour this chocolate ice cream into another container and place in the freezer.
3. Freeze both ice creams for about half an hour, just to set hard enough to scoop into evenly shaped balls. Serve with a bit of cacao powder, raw chocolate sauce and/or extra berries.
If leaving the ice cream for longer, take the ice cream out of the freezer and whip for a minute or two every half hour over a period of three hours. This ensures that air is whipped into the ice cream, which prevents it from crystallising into a hard block.
What’s your worst eating habit?
Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘.