refined sugar-free | The Sweet Life

Raw Chunky Monkey Ice Cream

April 15, 2013 28 Comments

paperbackbookstanding (1)

I am so excited to announce that tomorrow my ebook, In the Raw will be available to purchase!

You can thank Jason who spent nearly the entire weekend working on all the technical stuff that is way over my head. They were some long days, but last night, as we flipped through the pages on our ipad, we both took audible sighs of relieve and satisfaction.

We did it, and just in time to celebrate my upcoming 1 year blogoversary!

But that’s tomorrow. Today it’s all about ice cream.

chunkymonk

For my birthday this year I bought myself an ice cream maker. For weeks it has sat in my pantry unused. My sister, who’s birthday is one week earlier than mine bought herself the same ice cream maker for her special day. Since then I’ve been hearing (aka viewing on Instagram) about all kinds of magical things she’s been whipping up. When she asked me if I had experimented with mine, my response was:

“No, I’ve been too busy.”

To which she replied, “All you have to do is stick it in the freezer.”

See, I hadn’t even pulled it out of the box yet. Between my various endeavors and life with Eden, I really have been quite busy. But when I heard that all you had to do was stick it in the freezer, I went home, unboxed it, and stuck the bowl in the freezer.

A day later, I had this. Well, actually I had my first (unphotographed) attempt.

But the next day, I had this.

chunkymonkey2

This Raw Chunky Monkey Ice Cream is so easy, so tasty, and so healthy – I even let Eden have a small scoop. Then she learned a new word:

more.

Raw Chunky Monkey Ice Cream
makes about 1 quart

Ice Cream Base
6 very ripe bananas
1 cup raw almond milk*
1- 2 tbsp raw agave, maple syrup, or coconut nectar (optional)**
1 tsp vanilla extract

Raw Chocolate
3 tbsp coconut oil, melted
1/4 cup raw cacao powder
2 tbsp maple syrup
1/2 tsp vanilla extract

1/3 cup walnuts

*If you’d like a tutorial on making raw almond milk Oh She Glows has an amazing one right here.
**If your bananas are ripe enough, you probably won’t need to add sweetener. Adjust according to taste.

In a blender combine bananas, almond milk, vanilla extract, and sweetener of choice mixing until very smooth. Transfer to shallow container and place in freezer for 20-30 minutes until chilled and icy around the edges.

Meanwhile make the chocolate by combining all the ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen remove chocolate and cut into small chunks.

Add the chilled ice cream base into your ice cream maker and process according to manufacturer’s instructions. Once done place ice cream in bowl and stir in walnuts and chocolate chunks by hand. Transfer to an air tight container and return to freezer. Allow ice cream 4-5 hours to harden completely.

Remove from freezer and let thaw ten minutes before serving.

No ice cream maker? No problem.

You can do what I did last summer. Follow the procedure for my Tropical Ice Cream Sundae.

chunkymonkey

What’s your favorite flavor of ice cream?

Mine is probably Cookie Dough. Or Cookies n’ Cream. Or Chocolate Peanut Butter. Let me know yours because I might just veganize it next.

You might also like:

Chocolate Dipped Peanut Butter Ice Cream Bars

Chocolate Peanut Butter Ice Cream Bars

Tropical Banana Split

DIY Ice Cream Sundae Bar

Chocolate Dipped Strawberry Creamsicle

Filed Under: gluten-free desserts, Raw/Mostly Raw, sweets Tagged With: gluten-free meals, ice cream, raw, refined sugar-free, soy free

Hot Fudge Sundae Cake

February 10, 2013 10 Comments

Yesterday was perfect. I created two different recipes for the ebook, taste testing all kinds of chocolatey recipes, and had three successful photo shoots. In between all this I enjoyed drinking way too much coffee and hanging out with a very hilarious one year old.

Of the things I baked yesterday was this Hot Fudge Sundae Cake. I grew up eating cake. Simple and delicious, you really can’t go wrong. It can be put together in about 10 minutes and uses just one bowl, leaving you with a clean kitchen and a delicious chocolate cake in the oven. When it’s done, a cake-y dome rises from the cup, but hidden underneath is a rich, dark fudge sauce that will leave you licking the bowl.

With Valentine’s Day just around the corner, now might be the perfect time to try out this recipe.

rasp5

Hot Fudge Sundae Cake
serves 2

1/2 cup all-purpose flour
1/4 cup + 2 tbsp white sugar
1 tbsp cocoa powder
1 tsp baking powder
pinch of salt

1/2 tsp vanilla
1 tbsp canola oil
1/4 cup non-dairy milk

1/4 cup brown sugar
2 tbsp cocoa powder
1/4 cup + 2 tbsp hot water

powdered sugar for sprinkling

Preheat the oven to 350 degrees F. Lightly oil two small (6-8 oz) custard cups and set aside.

In a small bowl combine flour, white sugar, 1 tbsp cocoa powder, baking powder, and salt and mix together. Stir in vanilla, oil, and non-dairy milk until the batter is fully hydrated. Divide evenly between the two custard cups and smooth top.

Combine brown sugar and 2 tbsp cocoa powder and sprinkle half over each cup. Pour 3 tbsp of hot water onto of each cake; do not stir in. Place cakes in the oven and bake for 30-40 minutes until a thick crust has formed and the fudge sauce is bubbling underneath.

Let cool for 15 minutes. Top with powdered sugar and berries or your favorite non-dairy ice cream.

Do you like Valentines Day? Do you have any special plans?

Valentine’s Day is such a controversial holiday, one which I could really give or take. But this year I am certainly happy to be at home with Jason and Eden rather than making cakes, chocolates, and custards for other people’s sweethearts.

A few more sweet treats for your valentine:

Raw Chocolate Almond Marble Fudge

Raw Chocolate Dipped Strawberries

Dark Chocolate Truffle

Chocolate Espresso Cake

Sweet & Salty Turtle Bark

No Bake Chocolate Mousse Cake

Filed Under: sweets Tagged With: cake, chocolate, desserts, individual desserts, refined sugar-free, soy-free, valentines

Raw Almond Butter Chocolate Chip Cookies

January 31, 2013 15 Comments

In an effort to create a little spontaneity in my life, a trait that does not come natural, I made a very last minute decision to travel with Jason (and Eden) to Michigan tomorrow. Some of the crazy goodies I have been dreaming up will have to wait another week and for today you get an oldie and goodie.

I enjoy any reason to go back through my old posts and dig up recipes that I wrote before this blog was getting much attention. I’m finding some of the early posts I wrote for The Sweet Life need to seriously update themselves into 2013.

With that I leave you with:

cookies2

Last night I solved a problem. It was late at night and my sweet tooth started begging for something decadent. Often in the midst of a craving, I can solve the problem with a spoonful of peanut butter or a handful on dates, but last night I was dealing with an entirely different kind of monster. A quick inventory of my pantry later, I went to work blending things up in my food processor, just hoping for a satifying result.

And satisfying it was. These raw almond butter cookies were not only delicious but so healthy I didn’t feel bad when I ate several in a row.

Raw Almond Butter Chocolate Chip Cookie Bites
makes 10-12 cookies

2 cups walnuts
1/2 cup medjool dates, pitted
1/2 cup raw oats (Raw oats can be hard to find. If you aren’t strictly raw, regular rolled oats work just fine)
1/4 cup raw almond butter
1 pinch salt
1 tsp vanilla
1/4 tsp cinnamon

1/2 batch of Raw Chocolate Chips
*an amazing recipe from the raw food blog, Rawified.

Prepare the Raw Chocolate Chips according to Rawified’s instruction.

In a food processor blend dates until smooth. Add walnuts and blend again until smooth. Add almond butter, oats, salt, vanilla, and cinnamon and process until well combined. The dough should hold together when pressed without being sticky. If the dough doesn’t hold together, add water one teaspoon at time. Transfer into small bowl.

Pull the chocolate chips from the freezer and fold them into the cookie dough. Divide dough into pieces about 2 tbsp in size. Roll cookies into balls and flatten with a fork.

Let cookies set up in refrigerator for one hour. Store in refrigerator for up to 5 days.

Enjoy!

You might also like:

No Bake Oatmeal Raisin Cookie Bites

Classic Chocolate Chip Cookie

Oatmeal Chocolate Chip Breakfast Bar

Raw Chocolate Almond Marble Fud

Filed Under: gluten-free desserts, sweets Tagged With: cookies, diy chocolate bar, gluten-free meals, peanut butter, raw, raw chocolate, refined sugar-free

Raw Chocolate Almond Marble Fudge

January 17, 2013 10 Comments

fudge2

But first…

Last week I was approached by iherb.com about republishing my Banana Bread Breakfast Bars onto their blog. In exchange I got to go shopping! It was pretty exciting perusing their site, filling up my cart with all sorts of food items I have a hard time buying at the store: coconut butter, raw almond butter, coconut flour, cashews…it was awesome. I was watching my 2 1/2 year old niece, Juniper when the box arrived at my doorstep a few days later. Excitedly I tore through the packaging, pulling out nuts and butters, and while my niece did her best to be enthused with me, it became clear she just isn’t as big of food nerd as me.

Anyway, I have to give iherb a bit of a shout out here. Their prices are quite a lot cheaper than those I’ve seen in the store and my experience was so good that I will continue to purchase through the iherb site. And because their prices are so good, I set up a way that YOU can shop there and with my code, receive a discount.

code

This ad will stay my side bar. Look to the right. You see it? And if you find yourself interested in any of their products, go ahead and use this coupon code for your purchase.

And with my gift of food I made this Raw Chocolate Almond Marble Fudge.

fudge4

Raw Chocolate Almond Marble Fudge
makes about 16 pieces

*click on any of the ingredients to check them out over at iherb.

Chocolate Fudge

1/2 cup coconut butter
1/2 cup raw cacao powder
1/4 cup raw agave nectar
1 tsp vanilla
1/2 tsp salt

Almond Fudge

1/4 cup coconut butter
1/4 cup raw almond butter
1/4 cup raw agave nectar
1/2 tsp vanilla
1/4 tsp salt

Line a 8 1/2 x 4 1/2 loaf pan with parchment paper, allowing the parchment paper hang over the edge.

In a food processor blend together all the ingredients for the chocolate fudge until well blended and thick. Pour into the prepared pan and set aside.

In a clean food processor blend together the ingredients for the almond fudge until well blended. In spoonfuls drop almond fudge on top of the chocolate and swirl together in with a knife. Do not overmix or you will lose the marble effect.

Place fudge the freezer to set up. Once solid, remove from pan by lifting up the parchment paper. Peel off paper and cut into equal pieces.

Store in the refrigerator or freezer.

fudge

Raw Chocolate Hazelnut Cheesecake

January 13, 2013 45 Comments

It was a rough weekend of sickness and teething at home and thus many of the food preparation I usually get done for The Sweet Life got put aside for my more important job as Mama. Without a Monday recipe prepared, I have the chance to repost one of my very first recipes for this blog and my first raw dessert recipe, ever. When I made this I used maple syrup for the sweetener, unaware that it was not raw. For a truly raw dessert, agave nectar could be substitutes for the maple syrup which I adjusted for in parentheses.

Originally posted in early May:

Raw Chocolate Hazelnut Cheesecake

hazelnut

That’s right friends. And it is GOOD.

So far the biggest benefit of my soy/gluten freedom month has been the forcing of creativity and innovation. I have to admit, I used to have a sort of prejudice against raw desserts disbelieving in their potential goodness. Oh was I wrong. This is one of my favorite desserts I have ever made. Ever. This chocolate hazelnut cheesecake is so rich and creamy. On top of all that, it’s also healthy!

Raw Chocolate Hazelnut Cheesecake
(1) 9” cake or (12) individual mini cakes

Crust
1 cup hazelnut meal
1/4 cup + 2 Tbsp raw cocoa powder
3 Tbsp maple syrup (or 2 tbsp agave nectar)
1 pinch sea salt

The Filling
2 cups raw cashews, soaked 4-6 hours and rinsed
1/4 cup + 2 Tbsp raw hazelnut butter
1/2 cup coconut oil, melted
1/2 cup maple syrup (or 1/4 cup +1 tbsp agave nectar)
1/2 cup raw cocoa powder
1/2 cup water
1/2 tsp salt

Chocolate Sauce
1/3 cup coconut oil, melted
1 tsp vanilla extract
1/4 cup maple syrup (or 3 tbsp agave nectar)
1/4 cup raw cocoa powder

hazelnut 3

If making (1) 9” cake, use a springform pan. For individual cakes, a muffin tin works great.

For the crust, blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

In a food processor or powerful blender mix together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

*If you cant find raw hazelnut butter, you can make your own by blending raw hazelnuts in a food processor until smooth and buttery, scraping down the sides often. Chockohlawtay has a good hazelnut butter tutorial.

Spoon filling on top of the crust. Place cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).

Once frozen remove cheesecake from the pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using knife as a lever, push down from the bottom. The cheesecakes should pop out.

Place cake in the refrigerator while making the chocolate sauce.

Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.

Top with hazelnuts. Serve cold

hazelnut2

Raw Carrot Cake Bites

November 4, 2012 62 Comments

Happy November!

I am just coming down from a chaotic wrap-up of October, but feel calm and excited as November gears up and I delve into the season of holidays, families, delicious food, homemade gifts, and more. I have a lot of new things planned for the upcoming months so keep your eye on The Sweet Life!

To start with, I have begun a month long food challenge. Perhaps bad timing considering Thanksgiving is around the corner, but challenge: accepted. Additionally to eating 100% vegan, I will be cutting out gluten and refined sugar. Are you ready for wholesome and delicious recipes that everyone can enjoy? I will be posting a lot of Thanksgiving recipes with my new stricter restrictions, so pass on the word to anyone who is facing cooking and/or dietary challenges this upcoming holiday.

For the first recipe of the month I have these delicious raw Carrot Cake Bites inspired by this recipe.

Raw Carrot Cake Bites
vegan. gluten-free. grain-free. refined sugar-free
makes about (15)1 x 2 inch bites

Carrot Cake

2 1/2 cup shredded carrots (about 3-4 large carrots)
1 cup raw walnuts
1 cup pitted dates
1/2 cup unsweetened shredded coconut
3/4 tsp cinnamon
1/2 tsp nutmeg
pinch of salt

Cashew Cream Frosting

1 cup raw cashews, soaked overnight
1/4 cup water
3 tbsp raw agave nectar
1 tsp vanilla
juice of 1/2 lemon
pinch of salt
1/3 cup coconut oil, melted

walnuts and extra cinnamon for finish

Line a 9” springform pan, 8×8 square pan, or equivalent sized loaf pan with parchment paper so that the edges hang over the sides of the pan as shown below:

By hand or in a food processor with the grating attachment, shred carrots. Place in large bowl and set aside. With the blade attachment, blend together walnuts and dates until mostly smooth, with a few smaller chunks. Add coconut, spices, and salt and blend together. Add carrots and blend until well combined, scraping down the sides often.

Scoop cake into prepared pan, smooth top, and chill.

To make cashew cream, drain and rinse soaked cashews in clean water. In a food processor or blender combine cashews, water, agave nectar, vanilla, salt, and lemon juice. Blend VERY WELL, scraping down the sides often, until VERY SMOOTH. Depending on the strength of your blender this make take up to 10 minutes. Add melted coconut oil and blend to combine. Spoon onto chilled cake and smooth the top. Freeze for 2 hours.

Pull from freezer and remove cake from pan by pulling up the sides of the parchment paper. Let thaw 10 minutes. With a hot, sharp knife cut cake into (approximately) 1 x 2 inch pieces. Decorate with walnuts and dust with cinnamon. Let thaw an additional 15 minutes before serving or return to freezer, thawing 25 minutes before eating.

Do you have any specific dietary issues you are dealing with for the Thanksgiving holiday?

If you do, are looking for ideas, or have any questions regarding special diet foods, leave a comment below and perhaps I can help you come up with some ideas.

Filed Under: gluten-free desserts, sweets Tagged With: carrot cake, cashew cream, cashews, dessert, gluten-free meals, raw, refined sugar-free

Raw Chunky Monkey Ice Cream

Hot Fudge Sundae Cake

Raw Almond Butter Chocolate Chip Cookies

Raw Chocolate Almond Marble Fudge

Raw Chocolate Hazelnut Cheesecake

Raw Chocolate Hazelnut Cheesecake

Raw Carrot Cake Bites

Let’s Connect!

Like Me

Archives

Buy the Ebook

Welcome

Tagged

Follow The Sweet Life