VELVETY CHOCOLATE ICE CREAM (DAIRY-FREE & NO PROCESSED SUGAR)

This ice cream. It’s non-dairy and has no added processed sugar. It’s creamy and rich. It’s seriously so yummy.

My sweet husband posed for this photo. He’s pretty patient when it comes to me taking photos of my food.

To celebrate Valentine’s Day, he took me to The Melting Pot (a fondue restaurant). Although it was a little pricey, we had a great time. What did you do for Valentine’s Day?

VELVETY CHOCOLATE ICE CREAM

Ingredients

  • 1 cup cooked mashed orange sweet potato (about 1 medium-sized one)
  • 2 cups room temp canned coconut milk (shake the can well)
  • 1 1/2 cups semi-sweet chocolate chips* (see below for dairy free and sugar free options)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions

  1. Cook your sweet potato, using your cooking preference. I baked mine in the oven at 425 degrees Fahrenheit for about an hour. You can even cook yours in the microwave.
  2. Meanwhile, melt chocolate chips in a double-boiler on the stovetop—set aside once melted. Alternatively, you can melt your chocolate chips in the microwave.
  3. After the sweet potato is cooked through, allow it to cool for a few minutes, then peel off the skin. In a high-power blender (or food processor), add in the sweet potato and coconut milk. Blend for about 10 seconds.
  4. Pour in melted chocolate chips. Blend again on high power for about one minute, until completely smooth. You don’t want any chunks.
  5. Add in vanilla and salt. Blend for another 30 seconds.
  6. Taste the mixture. If you want it sweeter, add in a little sweetener of choice. I thought it was the perfect balance of sweetness to creaminess, so I didn’t add any additional sweetener. Also, if you want it more bitter/chocolately, then you can add in a spoonful of cocoa powder. Keep in mind—if you add cocoa powder, you’ll want to add a touch of sweetener. (Remember the story: “If You Give a Mouse a Cookie”? Yeah, it’s kind of like that if you choose to add the cocoa powder.)
  7. Grab a freezer-friendly container and pour this ice cream mixture in there. Put on the lid and place in the freezer. Check it out and stir every 30 minutes (as the edges will freeze first)—this part is optional, but I found that it ended up freezing faster/more consistently this way.
  8. After about 3-4 hours, it should be frozen and ready to devour!

*Chocolate Chip options:
Dairy-free: Guittard, Enjoy Life, Thrive Market
Stevia-sweetened options: Lily’s Sweets, Wholesome Provisions

Recipe inspired by The Vegan 8

Copycat TWIX BARS (gluten-free & plant-based)

Copycat TWIX BARS (gluten-free & plant-based).

Guys…this is one of my favorite treats. Seriously. Lightly sweet shortbread base, coconut caramel, with the perfect chocolate topping…this recipe you’ll want to save and make and remake.

I’ve been making these Copycat Twix Bars for a few years now, and dang…they are tasty! People don’t have a clue that these bars are both gluten-free and plant-based. WIN WIN.

I got the chance to try some amazing honey from Bumbleberry Farms (@bumbleberryfarms), which inspired me to make these bars. If you don’t eat honey, feel free to use agave.

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

COPYCAT TWIX BARS (GLUTEN FREE & PLANT-BASED)


Cookie Crust:
½ cup coconut oil, melted
¼ cup @bumbleberryfarms honey (if making vegan, use agave)
1 teaspoon vanilla extract
2½ cups blanched almond flour
couple pinches salt

Caramel:
1 can (15 oz) coconut cream
½ cup coconut sugar
1 teaspoon vanilla extract
couple pinches salt

Chocolate Topping:
1 1/4 cup dark chocolate chips
2 teaspoons coconut oil


DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit. Line a 9×9 inch square pan with parchment paper so you can easily remove the bars when they’re done setting (note: this step is very important!).

2. In a bowl, stir together the coconut oil, honey (agave), vanilla, almond flour, and salt. Stir well.


3. Transfer this batter to pan lined with parchment paper. Press the dough into the bottom of your pan to create an even base and bake for 10-12 minutes, until golden brown. (Note: baking times vary due to type of pan used & how hot your oven is).

4. While the base is baking, make your caramel…In a saucepan, combine the coconut cream, coconut sugar, vanilla, and salt over medium-high heat. When everything starts to bubble, whisk frequently for about 10 minutes until it thickens up and the color darkens. Remove from heat.

5. When the cookie base is done baking, allow to cool for 10 or more minutes (feel free to place in freezer to cool).

6. Pour the caramel over the cookie base. Refrigerate this for an hour (or freezer for 30 min).

7. Melt the chocolate with coconut oil (in microwave or on stovetop) and pour over the top of your set caramel.


8. Put pan back into the fridge to set for another hour (or freezer for 30 min).

9. Remove from freezer. Slice into bars and sprinkle with a coarse salt.



Recipe inspired by Paige at Front Paige Bakes (@frontpaigebakes)

No Sugar Added Chocolate Ice Cream & Fudge Chunks (high protein/dairy-free/processed sugar-free)


Do you have a New Years Resolution to eat less sugar? I love creating dessert recipes that use no-to-little sugar. This is one of those! I’ve been making this ice cream and and fudge chunk dessert for about 5 years now, and it’s still one of my favorites.

Happy New Years Resolutions!

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough


CHOCOLATE ICE CREAM (NO PROCESSED SUGAR)


2-3 frozen bananas
1-2 scoops chocolate protein powder, about 1/2 cup (I love the Orgain brand)
2 teaspoons cocoa powder
1/4 milk of choice

Directions:

  1. Place all ingredients in a blender or food processor. Blend until smooth.
  2. Stop periodically to stir.
  3. Pour out of blender into a freezer-safe bowl. Freeze for about 20 minutes, until more firm.
  4. When ready to eat, remove from the freezer and scoop into a bowl.
  5. NOTE: Add in a spoonful of nut butter if you want it more creamy.

Toppings: chocolate protein fudge chunks (see below), cocoa nibs


FUDGE BARS/CHUNKS (NO PROCESSED SUGAR / HIGH PROTEIN)


1 cup peanut butter or almond butter (I love the Adams brand)
1 cup peanut butter powder, mixed with a little water to make a paste (I use PB2 Foods)
3/4 cup honey or agave
2 1/2 cups oats (quick or rolled-quick makes them less chunky)
2-3 scoops protein powder, between 1/2 to 1 cup (I love the Orgain brand)
1/8 cup milk of choice or water (add more if needed)


Directions:

  1. In a microwave-safe bowl, combine nut butters and honey/agave and warm in microwave for about 30 seconds. Stir together well.
  2. Pour nut butter/honey mixture into a large mixing bowl.
  3. Add in the remaining ingredients and stir very well. Keep mixing until combined. (Add more milk or water, if a little dry.)
  4. Pour into a 9×13 pan, lined with parchment paper on bottom.
  5. Pop into the freezer to chill for about 30 minutes.
  6. Remove from freezer and cut into squares (cut some into cubes for chocolate ice cream dessert).
  7. Store these in a gallon zippie, in the freezer.