Pumpkin ice cream was another recent creation - because - well, I'm still making my way through all this baked pumpkin. The same chocolate sauce that got swirled into the pumpkin cheesecakewas drizzled on top.
Pumpkin Ice Cream
I used coconut milk and almond milk as the liquid, as I didn't want to make the ice cream too coconuty - but use all coconut if you like. It will be even more creamy!
1 cup pumpkin puree
1 cup coconut milk (full fat)
1 cup almond milk
3/4 cup cashews
1/3 cup maple syrup
4-8 drops stevia
1 1/2 teaspoons cinnamon
1 teaspoon pure vanilla
Seeds of 1/2 vanilla bean
Blend all ingredients until smooth and creamy in a high speed blender. Chill for at least 6 hours.
Process through an ice cream machine according to the manufacturers directions.
Choccie Coconut Squares
I love making things from leftover parts of recipes. Here's the result of too much crust for the pumpkin cheesecake (which a few people reported making - cool!). I added shredded coconut to the dough, pressed it out, sliced into small squares and then dipped it into raw chocolate. Voila, cute little choccies to serve to friends which is what I did.
Cheesy Kale Chipswere a recent item in my dehydrator. Oh how I adore them! These ones are crunchy, cheesey, and downright delicious. I've been thinking lately that I'd like to make some curry chips, and sour cream n onion style too!
A batch of Veggie Onion Bread made it's way into the dehydrator too. These make the best raw sammies and are a great side to a salad, spread with avocado!
Here's a beautiful recent sunset. I love seeing the open water with snow all around. Soon the lake will be covered in ice thick enough to drive vehicles on it. Yes, there is such a thing as winter roads up here!