Handmade pumpkin spice ice cream

Just in time for thanksgiving! Enjoy some home made and hand made ice cream with the festive pumpkin flavor. Topped with chocolate raw vegan cookie dough bites and chocolate sauce.

You won't be able to eat it all so this recipe is for you to share with someone else. So if you want to make it for yourself, cut the ice cream ingredients in half.

 For the ice cream:

• 1 can coconut milk (do not use the light kind or this won't work!)

• You can use fresh or canned pumpkin (I used fresh sweet pumpkin and baked it for about 45min, then puréed in the blender) use about 1/3 a cup or a little more if you like.

• Pinch or more to your liking of nutmeg, cinnamon, ginger, and vanilla.

Blend all the ingredients and place in a large bowl (small enough to fit in the freezer tough) 

Now this is def something to do while cooking other stuff or when your home doing other things because you need to place the mixture in the freezer and use a wisk to mix it all every half an hour for about 3-4 hours depending how strong your freezer is. Wisk for about a minute or so each time. Each time you take it out to wisk it will start becoming thicker and thicker until finally it is ice cream consistency. Too little time and not enough wisking will result in runny ice cream, no bueno!

Chocolate cookie dough bites:

• Dates! Yes dates! About 9

• Raw cacao powder (few tbsp)

• A couple tbsp coconut oil

• You can add some crushed nuts but that's totally optional

Mash the dates very very well until you get a paste like consistency and blend with the other ingredients. Freeze for about 20min for the coconut oil to harden.

Chocolate sauce:

• About 2 tbsp coconut oil

• 3-4 tbsp raw cacao powder

• 1-2 tbsp agave, more or less depending how sweet you want it.

Enjoy! :)

Homemade snickers

What's a raw vegan to do when she wants some junk candy? Make it herself of course. 

I was pleasantly surprised by these, the taste was so spot on. Compared to a real snickers, I would say 8/10 there which isn't bad considering it's relatively healthy with the ingredients used. If you recreate these and post on IG, PLEASE credit me as this is my own experimentation in the kitchen.

Nougat base:

• date paste (mash a few dates really really well)

• a couple tbsp maca powder

Mix very well in your hands, kind of like kneading bread with flour. Should end with a thick dough like consistency. Create a block with it.

Caramel:

• date paste again

• a tbsp agave

• sprinkle of sea salt

Place over the nougat base and sprinkle some nuts over, you can also put the nuts I between the layers which is what I did.

Dip into chocolate

Chocolate:

• a couple tbsp coconut oil

• a couple tbsp agave 

• a few tbsp raw cacao powder

(Notice I don't give exact amounts, due partially bc I never measure and also due to you should just add more or less to your liking)

Dip into chocolate and place on a cookie sheet in the freezer for 5 minutes, dip a couple more times for a thicker chocolate shell and freeze a few minutes each time. Coconut oil hardens very fast when cold.

ALL DONE!

Enjoy lovelies xx

Perfectly Pink Parfait

This is a super fast and delicious breakfast anyone can make! And if you're on the go, keeping it in a mason jar is a great solution.

I created an almost step by step group picture so you can see exactly what's in this pretty pink jar.

Layer by layer:

•Vegan coconut yogurt

•Granola with dried fruit and almonds

•A mix of raspberries and blackberries

•Raspberries blended with the coconut yogurt

•Rice puffs

•More berries

•More granola with fruit and almonds 

•More of the raspberry blended yogurt

•Even more berries

•Raw vegan chocolate sauce (coconut oil, raw cacao powder, and agave)

•Sprinkled with organic coconut shaves.

Raw vegan pumpkin spice "cheesecake"

Fall is my favorite season hands down. The layered fashions and seasonal food are upon us. It's officially chilly in New York and that means pumpkin flavored everything, everywhere!

As I follow a mostly raw vegan diet, I created some delicious pumpkin flavored cheesecake cupcakes with chocolate sauce. They are nearly raw, as I did bake the pumpkin beforehand to get it nice and soft, ready to use. Slice up your sugar pumpkin and bake on medium heat for about an hour or until tender before continuing with the recipe.

For the base:

• 8-10 dates, chopped and smashed up

• a few tbsp your choice of nuts finely crushed, I used pecans for this one

• pinch of cinnamon, nutmeg, ginger, and sea  salt.

"Cheesecake" filling:

• 1/2 cup cashews, soaked in water overnight and then drained

• 1/3 -1/2 cup of the baked pumpkin 

• 4 tbsp coconut oil

• a few tbsp agave, use more or less to your liking of sweetness level

• pinch of nutmeg and cinnamon

Chocolate sauce:

• 2 tbsp coconut oil

• 3 tbsp raw cacao powder

• 2 tbsp agave

Take your base ingredients and mix well, should be a dough like texture. Place on the bottom of your pan or in my case: cupcake tins.

In a blender, purée well all the cheesecake ingredients until super smooth and pour over base. Leave in the fridge for about an hour or freezer half an hour. That's it! Ready to eat! Placing them in a cool place allows the coconut oil to harden and while blended with the other ingredients it creates a cheesecake like consistency. Pour your chocolate sauce when you're ready to serve!

Makes about 7 cupcakes or a small cake. 

Hope you enjoy! If you recreate this and post on instagram, please @ and # me!

Hello lovelies

Hello lovelies,

Welcome to my new and improved blog. As some of you know I had one a while back but I wasn't fond of it so I have created this new space to share some of my instagram recipes, personal fashion, and random ramblings.

Hope you enjoy and follow me!

Love

Chilali