Lots of restaurants serve brownies with a side of ice cream, so I figured why not combine the two? These are the perfect treat for a hot day, and you can cut them into little squares and enjoy straight from the freezer whenever you feel like a little pick me up! Continue reading →
When it comes to recipes where I really feel I’ve hit the nail on the head, I get a bit excited sometimes. Having made these, I knew I was onto something, so quickly photographed them (also quickly because it was so hot they were melting and because baby H was losing her patience at not being able to eat them), uploaded my pics and posted a photo on Instagram promising the recipe to you guys that very evening.
I swear it was snowing a few weeks ago, but now it’s mid April and we’re currently experiencing the five day heatwave that may end up being our ‘summer’. I watched a programme today about how positive affirmations and beliefs attract those things to you, so I’m putting it out to the universe that it’s going to be a long, hot, ice-cream-filled summer. I can’t do anything about the first two, but the latter I can definitely make happen.
I don’t know why I haven’t thought to make these before; they’ve got a chocolate ice cream base, a caramel middle and a coating of delicious raw chocolate. They’re amazing to keep in the freezer and whip out on a hot day (or any day) and I personally think they’re so much better than anything you can buy in the shops! And with only seven ingredients, what’s not to like!
Makes 6 bars
For the ice cream
1/2 cup coconut cream
2 tbsp coconut oil
3 medjool dates
3 tbsp cacao powder
For the caramel
6 medjool dates
4 tbsp coconut cream
2 cashew butter
Pinch of Himalayan salt
For the chocolate
6 tbsp coconut oil
6 tbsp cacao powder
6 tbsp pure maple syrup
3 tbsp cashew butter
To make the ice cream, place the ingredients in a blender and whizz until you have a smooth chocolate mousse. Spoon this into a mould (if you don’t have one you could use cake cases instead) and place in the freezer to set.
For the caramel, again place all the ingredients in a blender and whizz until a sticky caramel forms. Spoon this on top of the chocolate ice cream layer and place back in the freezer overnight to set.
To make the chocolate, melt the coconut oil in a bowl over a saucepan half full with water on a medium heat and then add in the other ingredients and stir well. Remove the bars from the moulds and dip each one in the chocolate. Eat immediately or place back in the freezer for later!
I used to drink coffee like it was going out of fashion (which if you ask matcha, it has) back in the days when I was working in finance and Mrs H’s was just a twinkle in my eye. I gave it up before my wedding in December 2014, and although I’m partial to the odd decaf here and there, it wasn’t until the jetlag resulting from visiting Australia with a 6 month baby in tow that I felt it was necessary to get my caffeine on. Continue reading →
I never quite know what to do with kiwis – I like them, but haven’t yet attempted to put them in a smoothie, or do any sort of baking with them. I guess it’s possible, so am going to add it to my list as I don’t want to have a gaping kiwi-sized hole in my smoothie/dessert recipe repertoire, I just need to have a little think about what to make with them. Continue reading →
Don’t think me a fraud for calling this a ‘recipe’ as I’m under no illusions that these lollies are potentially the easiest things to make ever! I just thought that they a) look so pretty and b) taste so yummy that I had to share them on the blog with you guys!
I’m a massive fan of coconut water – it’s hydrating, delicious and full of fabulous electrolytes, which makes it one of my favourite drinks right now. I love putting it in my morning smoothies, but recently the weather’s been so lovely I dug out my ice lolly moulds and have been enjoying coconut water lollies pretty much daily. They’re an amazing guilt free snack or dessert, especially if you’re feeling like you need something cooling and refreshing. Continue reading →
When I created my chocolate chip cookie dough bites (which if you’ve not made yet then you need to, sharpish) it reminded me how much we used to love Haagen Dazs cookie dough ice cream back in the day (before I ditched the dairy and sacked off the sugar).
I actually had a little bit of a lightbulb moment – I already had the cookie dough, so all I needed to make was the ice cream! Now vegan and sugar free ice cream doesn’t sound in itself too enticing, but you’d be surprised, once you try this you won’t be able to tell it apart from the regular stuff! In fact I actually think it tastes better (biased though we might be) as it’s super creamy and perfectly sweetened, but made with only natural ingredients. Continue reading →
Summer time in London is just the best. It’s crazy how the temperature can totally shift the vibe of an entire city, but it’s true – people seem happier and more carefree, and everyone makes an effort to get outside and enjoy the sunshine.
And with summer in London of course comes ice cream. The tinkling chimes of the capital’s ice cream vans have long been the soundtrack to our summers – they are quite literally the Pied Pipers of the common era, with children (and some adults, ahem Mr H) finding themselves subconsciously gravitating towards the noise in the hope of a Mr Whippy. Continue reading →