Vegan Veggie Chocolate “Nice Cream”

image1 (6)image2 (4)FullSizeRender (22)image3 (3)image4One of the most common complaints I hear from people trying to get healthy, is that they “don’t have the time” to prepare food, and are simply too tired to cook an entire meal after they get home from work. I never really understood this until I began a new job which required much more of a commute than I had ever had before. Traveling an hour or two, sitting in traffic, really takes it out of you. This delicious, easy to prepare bowl is loaded with veggies, protein, vitamins and minerals, and essential amino acids. It takes less than 10 minutes to prep and make, and is totally worth it. Another great thing about blending veggies into your sweet treats, is that unlike juicing, the entire veggie is in blended in, so you’re getting all of those nutrients from the stems and leaves that are otherwise removed during the process of juicing, which also makes you much more full and satisfied. I hope the word “veggie” doesn’t scare anyone away, as I promise you, you won’t be disappointed with this concoction!

Vegan Veggie Chocolate “Nice Cream”

Servings

Serves 2 (or 1 extra large bowl)

Ingredients

2  frozen, very ripe bananas

3/4 cup frozen zucchini (I buy fresh, peel them, and chop into pieces, approx 1/2 in cubes and freeze)

1 cup frozen butternut squash (I purchase it pre frozen because it’s a pain in the ass to cut, you can find it in the frozen veggies section, usually comes in about 1/4 inch cubes.)

1/2 cup frozen cauliflower (found in the frozen vegetable aisle)

3/4 cup frozen sweet potato (found in frozen vegetable aisle, or you can skin/cut your own and freeze)

1 scoop or packet of vanilla plant protein ( I used Aloha vanilla protein)

2 tbsp raw cacao (If you don’t have raw cacao you can also use any cocoa powder)

2 tbsp Almond butter (or any nut butters without any added oil or sugar)

2 cups unsweetened almond milk (you can add more or less depending on desired consistency)

1 tbsp unrefined coconut oil

Note: You can sub almond milk for 2 cups of full fat coconut cream, this will give it a much creamier consistency, more like an ice cream.

Note: Depending on the strength and quality of your blender, you may need to add more plant based milk and stir it much more frequently, but don’t be discouraged, it will all blend together perfectly.

Directions:

Add ingredients to any high powered blender, scraping the sides as you go. (Depending on the blender, this may take longer than 3-5 minutes)
Stir mixture in blender as necessary, making sure everything is blended and has a creamy soft-serve like consistency.
Add more almond milk (or any plant based milk) until you reach your desired consistency (be sure to add it slowly as a little liquid goes a long way)
Spoon out into your favorite tall glass or bowl, and enjoy!!!
Add any of your favorite plant based toppings (I always make sure to not use anything with refined sugar, but we’ll get into that later)

Some of my favorites:

Raw vegan cookie dough (recipe to come)

Vegan chocolate chips

Vegan magic shell (recipe to come)

Purely Elizabeth ancient grain granola

Organic peanut butter (no added refined oils or sugars)

blueberry sauce

any berries or fruit

x

Sara

 

 

 

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