KIND KREME: RAW AND VEGAN ICE CREAM

 

 

Raw honey almond butter banana and raw caramel apple ice cream inside a vegan oatmeal cookie

 

I have been dying to get over to Kind Kreme for a while now.  We finally made our way over for a late night snack on Saturday night and it was well worth it.  The variety of flavors they have for raw and vegan ice cream is fabulous, really unique flavors.

 

Coconut Based Flavors

• Honey Vanilla
• Honey Lemon Ginger
• Honey Strawberry
• Honey Blueberry
• Honey Peach
• Honey Chai
• Honey Strawberry Blueberry Lemonade
• Coconut
• Coconut Cacao Nib
• Pina Colada
• Fresh (Cucumber, Kale, Lemon, Himalayan Crystal Salt)
• Coconut Carrot Ginger
• Ginger Basil
• Mint Cacao Nib
• Banana Chocolate Swirl
• Caramel Apple
• Tart Blueberry
• Tart Vanilla
• Cookies And Cream (With Babycakes NYC Cookies)
• Citrus Gogi
• Beet Ginger Grapefruit
• Loquat Carrot Orange
• Cumquat Gogi 

Almondmilk, Cashew, Coconut Based Flavors

• Maple Pecan
• Coffee Nib
• Chocolate Espresso Chip
• Chocolate
• Chocolate Cherry Nib
• Espresso Bean
• Chocolate Salted Caramel
• Chocolate Almond Butter
• Superfood

 

So, if you are looking for a raw vegan ice cream shop, this is the place.  We'll definitely be going back for more!

 



raw almond butter strawberry jam ice cream with raw salted caramel and raw cacao nibs

Kind Kreme

3701 Cahuenga Blvd.
Studio City, CA 90068
(818) 308-6758

More locations.


Vegan soft serve made with coconut milk



 

We are grateful for Kind Kreme!

 

 



YUMMY PUMPKIN COFFEE CAKE

Vegan Pumpkin Coffee Cake

 

Pumpkin Coffee Cake

Dessert for breakfast?  Yes, please!  Head on over to Family Sponge today to get this delicious Pumpkin Coffee Cake recipe.  It is dairy free, so if you are vegan, you will love this.  This is the perfect sweet treat for your next breakfast guest!  Enjoy!

NO COOK APPLE CRUMBLE

 

I love the fact that in Los Angeles you can drive anywhere from 10 minutes to 2 hours (depending on where you live) and be at the mountains, the snow, dessert, the beach, wineries, or a farm.  I am bummed I missed out this year, but I've had a couple of my mommy friends who took their kids apple picking, one of them being our lovely contributor Britney.  She took her daughter Zion to Oak Glen Apple Orchard.  Also, my friend Deborah over at My Life At Playtime took her three kids over to Riley's Farm.  Check our her blog post about their excursion HERE.  Looks like so much fun!!

 



 

So, with the fall season fully in swing now here (FINALLY!), I've been wanting to make an apple dessert.  This recipe is so super simple and so delicious and can be eaten several different ways.  For all you raw foodies, this is a raw dessert.  Here's what you do...

 

NO COOK APPLE CRUMBLE

 

For the crumble

 

3/4 cup walnuts

3/4 cup almonds

6 -8 pitted dates

1/2 cup shredded coconut

1/4 teaspoon pure vanilla extract

Pinch of salt

In a food processor, chop all ingredients together into a crumbly, but moist texture.  Set aside in a bowl.

 

 

For the apple filling

 

6 large apples, peeled, cored, and quartered

4-6 medjool dates

2 teaspoons cinnamon

Dash of sea salt

In a food processor PULSE 4 of the apples into small chunks and transfer to a mixing bowl.

Process the remaining 2 apples with the dates, cinnamon and salt, until smooth (like applesauce). Mix both together and spread into the bottom of a 9x9" pan and then sprinkle the crumble on top.

 

This crumble by itself can be used to top yogurt, add to your cereal, topped on fresh fruit, topped on icecream... the options are endless.

 

Same goes for the filling.  I was eating the filling by itself last night. So good!  I added some to the overnight oatmeal for my husband.  You can also mix it into your cereal, yogurt or top it on ice cream.  So delicious!

 

Enjoy! 

 



 

 

Join the discussion!

Do you have a favorite Raw or Vegan Apple Dessert recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

 



RAW CHOCOLATE TRUFFLES

 

 

 

I am not complaining, but I have been so busy this week.  And sometimes there are those days where you just crave something sweet.  I am seriously craving these raw chocolate turffles that I made this past weekend at The Matthew Kenney Academy.  This recipe is so easy that you won't know why you've never made these before.  And I LOVE the fact you can easily change the flavors by simply changing the toppings you use to coat the truffle.

 

Here's the rundown...for these basic cacao truffles...
 

RAW CHOCOLATE TRUFFLES

 

Ingredients:

 

3/4 cup cashew butter

1/2 cup agave

1/2 teaspoon vanilla

1/3 cup cacao butter, melted

1/4 cup water

1/3 cup cacao powder

Pinch of salt

 

Directions:

 

Blend all the ingredients together except the cacao powder in a high speed blender until smooth. Add the cacao powder and blend just until the ingredients are incorporated.  Pour the mixture into a bowl and place it in the refrigerator or freezer until the mixture firms up.

 

Take a small scooper and scoop the mixture and roll them in to small balls about 3/4" in diameter.  Chill until they are ready to serve. 

 

You can also roll the truffles in different flavor toppings to add that next level of flavors.  If you would like to do this, have small bowls with your toppings ready so you can roll the truffle in them and then chill until serving.

 

Here are some ideas of flavor mixes you can use:

• Pistachio , Salt, Cardemom
• Cacao nibs, Cinnamon, Coconut Sugar
• Cacao Powder, Maca Powder, Cinnamon
• Pumpkin Spice, Cayenne, Cinnamon
• Cacao Powder, Cayenne, Sea Salt
• Pumpkin Spice, Ground Ginger

 

There are so many other flavors you could blend and use, the sky's the limit.  I am sure you will find your favorite.  Mine was the Cacao Powder, Cayenne and Sea Salt.   I think I need to pick up or make some lemon salt for this recipe.  Lemon salt, cacao powder and cayenne for a little spice kick sounds awsome!

 

Enjoy!

 

 

 

 

 

 

If you are interesting in trying more of Matthew Kenney's recipes you should definitely pick up one of his many fabulous COOKBOOKS. 

 

You can find other delicious raw chocolate recipes in his Raw Chocolate cookbook too.

 

 

 

 

 

Join the discussion!

Do you have a favorite Chocolate Dessert recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

 





LEMON-COCONUT TOFU BARS

Lemon-Coconut Tofu Bars

Howdy Britney here!  Well one thing that you should know about me is that I am a lover of all things citrusy and tart!  And one thing I sometimes miss are lemon bars.  So when I stumbled upon this recipe I knew I had met my match.

What I love about this recipe is that the crust is savory and rich, the lemon filling is smooth and creamy.  And with hints of the lemon zest it’s a perfect combination of savory, sweet and tart.

This is the original recipe from Whole Living.

*please see my note, because I changed a few things from the original recipe. 

The Components

LEMON-COCONUT TOFU BARS

 

THE CRUST

1/2 c. coconut oil, melted, plus more for brushing

1/4 c. cane sugar

1 tsp pure vanilla extract

1/4 tsp coarse salt

1 1/2 c. whole-wheat pastry flour

THE FILLING

1/2 c. silken tofu

3/4 c. cane sugar

1 Tbsp grated lemon zest

1/4 c. lemon juice

1/4 tsp baking powder

2 Tbsp whole-wheat pastry flour

THE PROCESS

Heat oven to 350 degrees.  Brush an 8-inch square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil.  Set aside.  

Make crust: Stir together 1/2 cup oil, sugar, vanilla, and salt.  Add flour and stir until just combined.  Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.  

Meanwhile, make filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a high speed blender (I used my Vitamix) and process until smooth.  Pour onto baked crust and bake until set, 25 to 30 minutes more.  Let cool completely, then sprinkle with coconut flakes.

**NOTE:  Ok, so I made a few alterations to this recipe.  First for the crust I used raw sugar.  The first time I used raw sugar in the filling as well as the crust.  This gave a more caramel hue to the filling instead of a more lemony yellow color I was going for.  So the second time I used raw sugar for the crust, and cane sugar for the filling which gave the bars a bit more of the lemony yellow hue I was going for.  Also the crust was thick and was about 1:1 with the filling.  I don’t know about you but I can’t get enough of the filling so I doubled the filling to give me a better crust to filling ratio!  (I understand I probably sound ridiculous talking about crust to filling ratio, but it is important to me :)  Also I let it bake about 35 minutes instead of the suggested 25-30 minutes since I doubled the filling.  And then instead of dusting it with confectioners’ sugar I opted for some shredded coconut.  And last thing is that I like my lemon bars on the cold side so I freeze them, and then keep them in the fridge.

That's it can you say DELISH?