food

Sobremesas Veganas

Laura faz um trio de sobremesas veganas cruas para todo mundo se apaixonar. Ela ensina a preparar um delicioso sorvete de menta e chocolate chips, panquecas de banana, linhaça e avelã, e sanduíches de sorvete. Ninguém vai resistir!

food

Sobremesas Veganas

Laura faz um trio de sobremesas veganas cruas para todo mundo se apaixonar. Ela ensina a preparar um delicioso sorvete de menta e chocolate chips, panquecas de banana, linhaça e avelã, e sanduíches de sorvete. Ninguém vai resistir!

Supplies

  • 2 cups almonds, soaked overnight / 4 cups water
  • 1/2 cup agave nectar
  • 1/2 cup coconut oil
  • 3 tablespoons lemon juice
  • Pinch of salt
  • 1.5 teaspoons lavender
  • 2 cups peaches sliced

Passo a passo

  1. Start by making your own almond milk. Soak almonds overnight (or at least 4 hours), add almonds and water into blender, and blend until smooth. Strain your mixture through a cheesecloth and squeeze your new milk into a bowl.
  2. Add fresh almond milk, agave, lemon juice, salt, lavender and coconut oil to your blender and mix.
  3. Cut peaches into thin slices, then just loosely stack them into the popsicle molds.
  4. Pour almond milk mixture in there to fill in all of the remaining space.
  5. Place pops in the freezer until frozen.

Supplies

Ginger Cookie

  • 1.5 cups shredded coconut
  • 6-8 dates
  • 1/4 cups almond butter
  • 3 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt

Chai Ice Cream

  • 2 cans full-fat coconut milk, chilled overnight
  • 8 - 10 dates, pitted and soaked in warm water for at least 15 minutes
  • 1 cup chai tea (very strong // 3 bags per cup)
  • 1 teaspoon vanilla

Passo a passo

Ginger Cookie

  1. In a food processor, grind coconut into flour.
  2. Add remaining ingredients and blend until fully combined.
  3. Place dough in refrigerator for 1 hour to chill - this will make it easier to work with.
  4. Roll out the dough between two sheets of waxed paper.
  5. Using cookie cutter, cut into circles.
  6. Place in dehydrator overnight or in oven at 200* for 1-2 hours until firm.

Chai Ice Cream

  1. Place mixing bowl in freezer to chill for 10 minutes.
  2. Add dates and chai tea to food processor and blend until completely smooth.
  3. Scoop the coconut cream from the coconut milk cans and into the chilled bowl (set aside the liquid for other use - you don't need that).
  4. Using a mixer, whip until creamy, then add remaining ingredients.
  5. Place in freezer, freeze overnight.
  6. To assemble, take one cookie, put ice cream on it, take other cookie, place on top. EAT!

Supplies

  • 4 flax eggs (1 flax egg = 1 tablespoon ground flax to 3 tablespoons water)
  • 2 ripe bananas
  • 1/4 cup coconut oil
  • 1/2 cup almond milk
  • 1 1/2 cups oat flour (any gluten-free flour will work)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • Pinch of salt
  • Nutella

Passo a passo

  1. To make flax eggs, add water to the flax seed, stir and let sit for 15 minutes.
  2. Mash bananas with a fork in a small bowl.
  3. Add flax eggs, coconut oil and almond milk; mix well.
  4. In another bowl, whisk all the dry ingredients together.
  5. Fold in wet ingredients, using a spatula, and mix until well incorporated.
  6. Preheat a cast-iron skillet and spray with coconut oil.
  7. Once skillet is at medium-high heat, using a ladle, add batter to the skillet. Flip when underside is ready.
  8. Stack cooked pancakes with a layer of Nutella in between each cake.
  9. Eat and enjoy!

Supplies

  • 1 cup hazelnuts, soaked overnight
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 2 tablespoons almond milk

Passo a passo

  1. Drain hazelnuts and place in high-speed blender or a food processor, add coconut oil.
  2. Blend until smooth, smooshing down the sides as needed (may take up to 10 minutes! or more!) until the hazelnuts become a smooth consistency.
  3. Add maple syrup and vanilla; blend again.
  4. Add cocoa powder and almond milk and blend until smooth.