Raw vegan Swirl Icecream-3 ingredients

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It is freezing in Sydney and guess what I am craving for- Ice cream 🙂

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Made one with frozen banana slices and peanut butter. It was ‘THE’ best, I have ever had in my life 🙂 I am going keep this post simple and short.

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You need to freeze banana slices-I always have them in my freezer. There is no specific measurement to how many banana slices you need and how much peanut butter you require. Into a steel blade food processor, you add frozen banana slices, peanut butter and blend them until it comes to ice cream consistency 🙂 That is the white layer. Then you add cacao powder( to the blender ) depending on how chocolaty you like your brown layer to be. Blend for 30 seconds. Add that on top and that’s it 🙂 Try to swirl with a tooth pick and put it back in the freezer for 5 mins and enjoy 🙂

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Raw vegan chia seeds pudding-made 4 ways

I have had this big bag of chia seeds for a while now and I usually put them in my smoothies but that wasn’t enough to reduce the quantity much-which means low consumption of omega-3. As I was going through my recipes, this one caught my eye. A low calorie-very healthy brekky pudding 🙂 Yep, you read it right-A pudding for breakfast. I was so thrilled just reading through the ingredients. Got this from a pamphlet which had info about how good raw veganism is for you and this recipe was at the end.

Please note: If you are not into slimy texture puddings, this is not for ya. Make a small batch of this and check if you like it. I loved it, my house mate did not. He said the texture was not for him. Let me know if you try this. I have this major issue where I love whatever I cook and can eat without complaining. If you think this is not a good recipe, I will take this down 🙂

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Serves: 4

You need:

  • 3/4 cup chia seeds
  • 1 cup coconut milk
  • 2 cups almond milk

Mix them all together and cover it with a cling wrap and refrigerate from anywhere between 4 hours to 24 hours 🙂 I am going to call this ‘chia seed mixture’

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The original recipe says you add fruits and nuts to the chia seed mixture along with agave and just have it 🙂 I have improvised it to my taste. If you have any ideas, let me know. Will add them here too. 🙂

Pudding 1: Chocolate Almond Dates Chunky Chia Pudding

In a small mixing bowl, add 2 Tbsp cacao powder, 1 Tbsp almond meal, 3 medjool dates, a pinch sea salt and make a paste/pulse it in a food processor.  Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with chocolate shavings and almond meal 🙂

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Pudding 2: Banana Peanut Butter Chia Pudding

In a small mixing bowl, add 1 ripen banana, mash it with a fork,  1-2 Tbsp peanut butter, 2 tsp stevia, a pinch sea salt, 2 pinches cinnamon and make a paste. Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with banana slices/peanut butter 🙂

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Pudding 3: Pistachios Saffron Cardamom Chia Pudding-Raw vegan kheer

In a small mixing bowl, add 2 Tbsp pistachios, 1 cardamom seeds (use mortar and pestle to crush the seeds), few strands saffron (to take the extract out, put them on a small plate, add a Tbsp of water/milk and rub them with your index finger-this releases the flavor), 2 Tbsp stevia, a pinch sea salt  and make a paste. Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with crushed pistachios  🙂

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Pudding 4: Coffee lovers’ Bitter Chia Pudding [NOT RAW VEGAN]

In a small mixing bowl, add  1 tsp of instant coffee powder, 1 tsp cocoa powder, vanilla bean paste, 1 Tbsp Stevia, a pinch salt and mix them all well. I added a tsp of unhulled tahini and it made this terribly bitter. You could heat this in a microwave for 10 seconds to ease the dissolving process. Add 3-5 Tbsp of chia seed mixture and mix until well combined. Transfer to a serving bowl/wine glass, refrigerate for an hour and serve with stevia  🙂

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My personal favorite is banana peanut butter followed by the chunky dates one. Which one is your favorite?

Vegan Chocolate Pudding-only 6 ingredients

Raw vegan, Gluten-free, amazing, tasty, healthy, no sugar, list could go on, on and on 🙂

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This is the easiest pudding. Only 6 ingredients 🙂 -takes 5 mins to make. This was such a big hit today even with my non-vegan buddies. It is so light, fluffy pudding-the entire contents disappeared in seconds 😀 No one believed there was avocado in it. 🙂

This serves:2-3, but 1 chocoholic could finish it 😛

  • Dates-5-6/more depending on sweetness you like
  • Medium Banana-3
  • Medium Avocado-1
  • Cacao powder-2-3 Tbsp-depending on how chocolaty you like
  • Peanut butter-1/4 cup-add more if you like
  • Almond milk/Water-to ease the blending process

Yep, put them all in to a blender. Add almond milk as you need and process until fluffy. Yummy pudding. Easy-isn’t it? Try this and let me know how you like it 🙂 That tiny cup fills you 🙂

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Fluffy Chocolate mousse

I am not usually a sweet tooth person. But off-late, I have been craving for chocolate. Had avocado banana and cocoa in my pantry 🙂 -that’s what you need to make yummy vegan mousse.

Ingredients:

  • Banana-1 big
  • Avocado-1 medium
  • Maple syrup-1 Tbsp
  • Coconut oil melted-1 tsp
  • Light coconut milk-2 Tbsp
  • Cashews-45 gms
  • 2 pinches salt
  • Raw cacao powder-3 Tbsp
  • 100 gms chocolate chips melted

Method:

  • Blend everything apart from the choc chips until fluffy and add to the melted chocolate chip mixture. Fold until they are mixed well, chill them for an hour/so and serve.
  • Top with Hazelnut meal
  • I was too tempted to taste it so had 2 spoonfuls before I realized I had forgotten to take a pic 😉

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Hazelnut Cacao Bombshell (dark choc version)

Today was the last day with my favorite class. Decided to make something for the kids. Thought about cheesecake(vegan, of course) but decided to make something easier (yes, I was feeling very lazy-not my fault-such a cold winter day). Had medjool dates(10), hazelnut meal(1 cup), cacao(1/4 cup-yeah super rich).  Put them in a food processor, sprinkled water when needed until they came to ‘Yeah okay, we will stick together’ consistency. Added broken bits of cashews (10), 2 tbsp of desiccated coconut, shaped them, dusted them with hazelnut meal and supposed to refrigerate them for an hour. I did not refrigerate them cos it was super cold outside :P. Took me 20 mins to make them.

I know what you are thinking. Not great shape but they were amazing 🙂

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