Sweetly Raw – Snickers Nice Cream, Mylk Chocolate Cups & New Yoga Class
Hey friends! I have lots to share with you today. An easy vegan Snickers Nice Cream Sundae (make it in 10 minutes from start to finish), mylk chocolate matcha cups, a new quickie yoga class on my YouTube channel, AND in case you missed it last week - my veggie bread sandwich recipe.
Oh and I have an important video coming tomorrow and have more good YouTube videos coming soon so be sure to subscribe (outside of the yoga and food realm - I will be opening up and sharing like I've never shared before)!
20 Minute Quickie Yoga Flow
When you're short on time but want to move, breathe, stretch, tone, and de-stress all at the same time, try my Quickie Yoga Flow HERE.
Now let's get right to the ice cream recipe, shall we? As I type this, it's a cool and rainy evening here in Victoria. I don't know what has happened to our beautiful summer weather! It's cooled down in the last few days - although lets be real, that doesn't stop me from wanting ice cream haha.
Vegan Snickers Nice Cream
The break down:
Creamy banana peanut butter nice cream, raw chocolate sauce, peanuts, dark chocolate chunks, and a peanut butter drizzle. Oh yes!
Here's the recipe but check out my fun 2 minute recipe video HERE to see exactly how easy it is to whip up and a good live close up of me digging into it. It's so luscious and creamy!
Note: Be sure to make the chocolate sauce first and have your chocolate, peanuts, and peanut butter ready to go so that you can assembly the sundae as soon as you make the nice cream.
2 tablespoons maple syrup
2 tablespoons cacao powder, sifted (or more - I go more toward 2 1/2 because I like it really dark)
2 tablespoons melted coconut oil
1 - 1/12 teaspoons warm water
Whisk all ingredients together until smooth starting with less water.
Note: If it's thin, let it sit a few minutes stirring periodically so that it can start to cool and thicken. If it gets cold it will thick up. Simply put the container in a pot of hot water for it to melt and liquify again.
4 frozen bananas
3 heaping tablespoons peanut butter
Good pinch of salt
Splash of water
Blend all in a food processor until smooth, scraping down the sides a few times along the way. OR blend in a high speed blender.
Scoop the nice cream into a bowl and top with chopped dark chocolate and peanuts, alternating with the nice cream and chocolate sauce. Eat immediately.
Moving onto something for the super chocolate lovers (that's me!). I just happened to whip these up yesterday and shared clips in my instastories - I wasn't planning on sharing a recipe but WOW they were so darn good that I had to share - I created a little recipe video that I shared on instagram this morning and decided that I must share it here with you guys too!
Adding coconut butter to chocolate adds a silky milk chocolate flair. The more you add, the more "milk chocolatey" it is. I added a bit of matcha to boost the nutritional value. You could sub in a superfood powder of your choice though!
Mylk Chocolate Matcha Cups
2/3 cup dark chocolate
1/3 cup melted coconut butter
1 teaspoon coconut oil
1 teaspoon matcha or superfood powder
2-3 tablespoons hemp seeds
2-3 tablespoons coconut flakes (I used "matcha latte" ones) - OR any nuts/seeds
Slowly melt the chocolate in a heat proof bowl set over a pot of hot water. Stir in the rest of the ingredients. Pour the mixture into 5 large silicone cups (or other cups of choice) - make sure they're on a tray. Place into the fridge for at least 30 minutes to firm up and then peel the cup away.
And for the something savoury, you have to try my veggie bread recipe - and make this roasted eggplant and veggie sandwich! It's SO yummy.
See the my recipe video HERE with full RECIPE in the description box of the video.
Have an amazing rest of the week!