Tag Archives: chocolate

Coconut Almond Dark Chocolate Ice Cream

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

There’s a wonderful new creamery that’s opened up in our town. If keeping my waistline in check wasn’t an issue, I’d be there every night. And I’d probably order their Coconut Almond Chocolate Chip…every night. But, since it’s bathing suit season and well, that always scares me to pieces, I decided to create my own version using almond milk.

Creating a lower fat ice cream is nothing short of challenging. Personally, I don’t have an issue with fat exactly, but I’m usually more concerned about where it comes from. I try to use mostly plant based fats in my diet. That’s where almond milk fits perfectly. I really like Silk Unsweetened Vanilla Almond Milk because it has a lot of flavor just on its own. I’ve made so many batches, trying different alternatives to getting a richer texture. I will admit, unless there’s some fat involved, getting a really creamy texture is impossible. My favorite batch uses a bit of almond butter to enhance both the feel and the flavor of the ice cream. I won’t tell you that this will yield a perfectly creamy ice cream, but it is an incredibly delicious frozen dessert that is light and refreshing. I tested it out on my whole family and they loved it!

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

Coconut Almond Dark Chocolate Ice Cream

4 cups Silk Unsweetened Vanilla Almond Milk
1/3 cup sugar
3 tablespoons almond butter
pinch of fine sea salt
1/3 cup shredded sweetened coconut
1/3 cup sliced almonds
1 to 1 1/2 ounce bar dark chocolate, grated with a box grater

In a medium saucepan, combine the almond milk and sugar over medium heat. Whisk frequently to heat through and dissolve the sugar. Remove from the heat and whisk in the almond butter and sea salt. Allow to cool a bit, then place in the refrigerator for about 4 hours or overnight.

Preheat your oven to 350 degrees.

On a baking sheet, spread the coconut out evenly. Place the sheet in the oven to toast for about 2 minutes. Stir and spread evenly again and toast for another 2 minutes. Repeat the process, toasting for just another minute or so if you’d like the coconut darker. Spread the toasted coconut onto some parchment to cool. Repeat the process with the almond slices.

Remove the almond milk mixture from the refrigerator and give it a quick whisk. Pour the mixture into an ice cream maker and follow manufacturer’s directions. Once it has firmed up, mix in the toasted coconut, almond slices and grated chocolate. Scoop and eat immediately (it will be soft…but I can never wait!) or freeze in a container with a tight lid. Remove from freezer for at least 20 minutes before scooping. Keeps for about 3 days.

Notes:

  • Try using this recipe with Silk Unsweetened Coconut Milk for more coconut flavor.
  • I call for grating the chocolate instead of using chips because I think the texture is so much nicer. Chips, even those mini chips, tend to get really hard when frozen. The grated chocolate melts in your mouth.

Sign up and get Silk® coupons, new offers and recipes once a month AND monthly giveaways like a chance to win Silk® for an entire year!

Follow Silk® on Facebook for even more ideas on using almond milk!

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

FacebookTwitterGoogle+TumblrKindle ItStumbleUponRedditEmailPrintFriendlyShare a little love...

Wasabi Pea Chocolate Bark

Wasabi Pea Chocolate Bark from Taste Love & Nourish

There’s a spot in my grocery store, just beyond the produce section, that I find irresistible. Shelves of clear cellophane bags, filled with all sorts of nuts, dried fruits and little crunchy snacky things that call my name. If it happens to be a Monday and I’ve just stepped on the scale after a weekend of socializing, I manage to walk past with my cart, full of fruits and veggies and ignore those calls. Though, any other day of the week, you’ll find me standing there, staring for a bit, then tossing bags of this and that into my cart. I cannot claim complete reckless abandon. I do try to stick to things that are low in fat and have no added sugar. The important thing to me is that they satisfy my tastebuds and give me a bit of crunch. That’s where wasabi peas come into the picture.

Wasabi Pea Chocolate Bark from Taste Love & Nourish

Wasabi peas have the most wonderful crunch and the perfect amount of heat that makes my mouth happy. I tell myself that these probably count as a serving of vegetables, making it completely acceptable to eat by the handful.

Then, there are these Asian rice cracker snacks. Alone, they don’t taste like much, but paired with the wasabi peas…hmmmm.

Wasabi Pea Chocolate Bark from Taste Love & Nourish

I was perfectly happy snacking on this stuff. Until one day I needed something sweet. Well, a bunch of chocolate chips happened to fall into my hand at the same time I was munching on this stuff…and that is where it all began…

Wasabi Pea Chocolate Bark

Approximately 3.5 oz. your favorite dark chocolate
1/2 C. wasabi peas and Asian rice cracker mix
a pinch of coarse sea salt (optional)

In a heat resistant bowl, melt the chocolate in the microwave in 30 to 45 second intervals. Stir between each until the chocolate has melted.

Line a baking sheet or other flat surface with parchment paper. Spread the melted chocolate.

Take about 1 to 2 tablespoons of the wasabi peas and a couple of rice crackers and place them in a zipper bag. Give them a light smash with a mallet to crush them up a bit. Spread the remaining peas and crackers onto the chocolate, then sprinkle on the crushed mixture and the sea salt, if using.

Cool at room temperature to harden or in the fridge for a bit. Break into pieces and enjoy.

Wasabi Pea Chocolate Bark from Taste Love & Nourish

 

Wasabi Pea Chocolate Bark from Taste Love & Nourish

 

Wasabi Pea Chocolate Bark from Taste Love & Nourish