Today I’ve got a very sweet treat for you (don’t I always?) – Clémence from The Vegan Cookie Fairy is sharing one of her mouth-watering new recipes from her recent ebook The Vegan Cookie Fairy’s Ice Creams. Clem is a girl after my own heart who, while enjoying the healthy benefits of vegan cooking, has a deep passion and love for all things sweet. And so after going vegan in 2011 she figured it was time to get in the kitchen and learn how to turn all her favorite decadent treats vegan. She covers desserts from Chocolate Pistachio Truffles to Vanilla Lavender Cupcakes to Raw Spiced Orange Thumbprint Cookies making The Vegan Cookie Fairy one truly delicious internet destination.
Please welcome Clémence!
Hello, The Sweet Life readers! I’m tremendously excited and honoured to share a vegan ice cream recipe with you from my first e-book, Decadent Vegan Ice Creams Without An Ice Cream Maker (US title).
I work part-time in a restaurant here in Scotland, and the other day an American tourist and his son were ordering dessert. “What’s a Jaffa Cake?” he asked, pointing at the menu. What is Jaffa Cake? It’s a British institution, that’s what. I’ve never tasted one, having transitioned to a plant-based diet before getting the chance to do so, but I can tell you they are little orange-flavoured biscuits (cookies to the US readers) topped with a luscious chocolate ganache. Sounds like a heavenly combination, no?
That’s why I couldn’t not recreate this flavour in my ice cream e-book. It’s low-fat because the base for the ice-cream is frozen bananas, and there is no processed sugar in this recipe, only agave nectar. If you wanted, you could use maple syrup or chopped dates to sweeten the ice cream.
I hope you enjoy this recipe!
- 3/4 cup cacao powder
- 3/4 cup coconut oil, melted
- 1/4 + 2 tbsp maple syrup (or 1/4 cup raw agave)
- 3/4 cup raw nut butter (pecan, walnut, almond)
- 1-2 tbsp agave nectar
- cacao nibs
- sea salt
- cacao powder
- Line a mini muffin tin with 16 cupcake baking cups and set aside.
- Whisk together the ingredients for the dark chocolate until smooth. Brush the inside of each baking cup with a thick layer of chocolate. If the chocolate is too thin, let it sit out at room temperature for 10 minutes before brushing. Place the chocolate cups in refrigerator to harden.
- Combine Artisana's nut butter of choice with agave nectar. Spoon about 2 tsp of sweetened nut butter into each chocolate cup. Top with remaining chocolate and any optional toppings.
- Place in freezer and allow to freeze all the way through. Remove wrappers once frozen then allow to thaw for ten minutes before eating.
Read more about the book here and check out the deliciously decadent recipes below:
Basic Banana Ice Cream
Basic Avocado Ice Cream
Basic Tofu Ice Cream
Basic Coconut Milk Ice Cream
Eton Mess Ice Cream
Jaffa Cake Ice Cream
Black Forest Ice Cream
Bounty Bliss Ice Cream
Mango Lassi Crunch Froyo
Peanut Butter Banana Chocolate Chip Ice Cream
Oreo Soft Serve
Okay, are you drooling yet? Good, because here’s the best part – Clem and the generous people at Luscious Books are offering you all a chance to win one free copy The Vegan Cookie Fairy’s Ice Creams.
Don’t want to wait? Go ahead and buy your copy now for an unbelievable $2.99.
Clémence Moulaert (Clem) is the creator of the blog The Vegan Cookie Fairy, which she created shortly after turning vegan in 2011. Embracing a fully plant-based diet was inconceivable to her if it meant she could no longer indulge in beloved sweets and desserts, so she set out on a mission to recreate them in a way that would suit her vegan lifestyle. She is the author of Decadent Vegan Ice Creams Anyone Can Make (US title Decadent Vegan Ice Creams Without An Ice Cream Maker) published by Luscious Books in 2013. Clémence currently lives in Scotland with Mali, her cat and loyal companion of 9 years.