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

Secret Ingredient Hummus

Doesn’t the arugula make this hummus look so fancy? 🤴🏼Technically this arugula wreath is called a “laurel wreath” or “civic crown” that Julius Caesar wore to symbolize victory. Good ol’ history.

The secret ingredient in this recipe is peanut butter. Add it in addition to tahini. It’s seriously SO GOOD.

SAVE THE RECIPE (CLICK “PIN” BUTTON ABOVE)

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

SECRET INGREDIENT HUMMUS

  • 2-3 garlic cloves, peeled & chopped
  • 2 cans chickpeas/garbanzo beans, 1 can drained (& 1 can undrained)
  • 1/4 cup olive oil (add more if needed)
  • 3-4 teaspoons lemon juice (or juice from 1 freshly squeezed lemon)
  • 1/4 cup tahini
  • 2 tablespoons peanut butter
  • spices: 1/2 teaspoon salt, 1/2 teaspoon cumin, 5 dashes hot sauce

Directions:

  1. In a food processor, pulse the garlic.
  2. Pour in the chickpeas, the liquid from one of the cans, olive oil, lemon juice, tahini, and peanut butter. Blend until smooth.
  3. Add all the spices and blend for another full minute.
  4. Taste. Add more spices or ingredients, as needed.
  5. If too thin, add in a spoonful of peanut butter or powdered peanut butter. If too thick, add in a tad more olive oil and lemon juice.
  6. Keep blending/processing until really smooth!

You’ll want to eat this stuff all by itself!

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)