KIDS PICK: (RAWVEGAN) FUDGESICLES!

 

 

Summer is upon us and boy does my son like anything that is frozen and sweet like ice cream.  As most moms are, I am always trying to make my own healthier version of my son's favorite foods.  I made this Chocolate Almond Milk Ice Cream not to long ago and the fact that my son loved it, made me so happy.  

 

His favorite after "school" snack for the past year and half happens to be popsicles.  So, I've made him several different varieties, but recently I made these "fudgesicles" for him and he love them too!    (Do you all remember Fudgesicles?  Do they still make those?  I don't even know...)   Ridiculously simple, I love it.  Sometimes, I will even try to sneak some spinach into it. - Shhhhhh!  Just take the Chocolate Almond Milk Ice Cream recipe and pour it into the popsicle mold and freeze.  Voila!

 

 

RAWVEGAN FUDGESICLES

 

 

1 cup almond milk

2 frozen bananas (freeze in small pieces)

1 heaping tablespoon of raw cacao powder

1 tablespoon raw honey or agave

 

DIRECTIONS

 

Blend all of the ingredients together in a high speed blender.  The consistency should be thicker than a smoothie.   Pour the mixture into your favorite popsicle molds and freeze.

Enjoy!

 

 

Join the discussion!

What's your child's favorite raw or vegan after school snack?   Feel free to share it in the comments below. Links are welcome!

 

 

RAW STRAWBERRY SHORTCAKE WITH VANILLA CREAM

 

 

It's strawberry season and I am loving it!  These Raw Strawberry Shortcakes with Vanilla Cream is so refreshing and easy to make.  The cookie dough is really versatile, I can see myself using this raw cookie dough recipe for many tart like treats.  Oh, and I hope to be able to go strawberry picking soon too!



 

 

RAW STRAWBERRY SHORTCAKE WITH VANILLA CREAM

 

For the Raw Cookie Dough

1 cup raw walnuts

1 cup raw cashews

3 tablespoons raw agave

1 teaspoon water

 

For the Vanilla Cream

1 1/3 cup raw cashews, soaked 2 hrs
1/2 cup water
3 tbsp agave (or 2 dates - I used the dates)
1 teaspoon vanilla extract

Strawberries

For the vanilla cream, in your food processor blend all ingredients, minus 1/4 cup water. Stop frequently to scrape the bowl. When the mixture is quite smooth, drizzle in the last 1/4 cup water till fluffy.  Chill in the refrigerator.

 

 

For the raw cookie dough, process the walnuts and cashews in the food processor until they are chopped small and are combined well. Then add in the agave, process until crumbly, and add in the teaspoon of water. Process until a large sticky ball of dough is whirling around in your bowl. Remove the dough, place it between two sheets of parchment paper, and roll out to about 1/4 inch thickness. Cut the cookies out of the dough using a small circle cookie cutter (mine was about 2 inches in diameter), and place on a parchment lined cookie sheet and chill in the freezer for about an hour.

 

Once the cookie dough is chilled, plate it onto your plate or platter, then add sliced strawberries on top of it, then add a dolop of the vanilla cream and top it with strawberry tips.

 

Voila!  So pretty and delicious!

 

Enjoy!

 

 

Join the discussion!

If you have a favorite strawberry dessert recipe, feel free to share it in the comments below. Links are welcome!

 

 





CHOCOLATE ALMOND MILK ICE CREAM

 

 

My son's all time favorite dessert is simple chocolate ice cream.  I get so ecstatic anytime I can figure out a healthier verison to his favorite foods.  I love this recipe too because you don't need an ice cream maker to make it!  Love that!  I bought an ice cream maker this summer, but wanted to create a recipe that didn't require one.   This is also perfect for those of you that are looking for a dariy free ice cream.

 

I love hearing the words, "Mommy, can I have some of that home made ice cream we made?"   The fact that he helped me make it, makes him happy and excited to eat it.  This came out so delicious!  I hope you enjoy it too, my son sure did.

 

 

CHOCOLATE ALMOND MILK ICE CREAM

 

1 cup almond milk

2 frozen bananas (freeze in small pieces)

1 heaping tablespoon of raw cacao powder

1 tablespoon raw honey or agave

 

DIRECTIONS

 

Blend all of the ingredients together in a high speed blender.  The consistency should be thicker than a smoothie.   Pour the mixture into a small baking dish or other flat container and chill in the freezer for about 2 hours.

 

Take the ice cream out of the freezer and scoop.  Eat plain or top it with your favorite toppings.  My son loves it plain and simple, but I might top it with sweet cacao nips and berries.

 

Store the ice cream in a sealed or covered container in the freezer.  Once you have had in the freezer for a few hours, it may seem really hard.  Just leave it out a few minutes before serving and it will be soft enough to scoup.

 

Enjoy!

 

 

Join the discussion!

If you have a favorite dairy free ice cream recipe, feel free to share it in the comments below. Links are welcome!