Greetings Hive people. I hope you are all doing great! I know I have been absent for over a month or so… but I am spending much-needed time with my family and friends.
Just before I left Cambodia we had a longtime friend of my hubby staying with us for 3 weeks. Almost a week ago I arrived in Belgium and am currently spending time with my family who I haven't seen for 3 years due to covid.
Today is my dad’s 70th birthday. While everybody is preparing for the big party, I found some time for a quick food post as they told me to sit down and relax a little. Sitting down and doing nothing, unfortunately, is not my best trait so I thought to use the time hive.
Earlier this week, I saw the @qurator food contest post with ice cream as the ingredient to use. For a while, I have been planning on making ice cream bars.
Though it is so much easier to be a vegan in Belgium as the supermarkets are filled with vegan options, I wanted to make something myself to surprise my family. So much variety in fruits, veggies, seeds, nuts, vegan dairy, etc…. It is as if I am in vegan heaven every time a set foot in the supermarket.
In my family, however, I am the only plant-based muncher so it takes a little organizing on my side to make sure I have food coming to the table tonight.
Especially when it comes to desserts. Desserts and sweets are big in Belgium. Unfortunately, all these yummy treats contain milk, butter, and/or eggs. Luckily we have a small family so it was easy for me to make enough so everybody will be able to enjoy at least 1 ice cream bar and let me know what they think about vegan desserts.
My dad already pre-tasted one… I have his curious nature so he couldn’t wait to taste one. Since yesterday he has been eyeing my every move in the kitchen... so could I say no to the bday boy!
Daddio approved!!!!!! That's for sure.
Without further ado, here’s my entry for the Qurator's: Hive Top Chef! | Ice Cream
CHOCOLATE COVERED CARAMEL PECAN ICE CREAM BARS 🍫🍦
INGREDIENTS
Being in Europe and not having my measuring cups with me, most of the ingredients are measured in grams but I did my best to find a cup in my mom’s kitchen that kinda holds the same volume…. So while the grams are more exact, the measurements in cups shouldn’t be too far off either if you want to make this recipe at home.
FOR THE ICE CREAM
- 100g raw cashew nuts, soaked (about ¾ cup)
- 475 ml chilled coconut milk (or about2 cups)
- 3 sticky dates
- 105 g coconut blossom sugar (about ¾ cup)
- 30g solid coconut oil (2 tbsps)
- 15g dark cacao powder (1 tbsp)
- 1 tsp vanilla extract
It is so strange to work with solid coconut oil again. In Cambodia, it is very rare to have coconut oil in its solid form. If you live in a warmer climate, liquid coconut oil is also fine to use. Or if you are in a colder climate like me at the moment, no need to melt. The heat from the blending will do the trick to incorporate the solid coconut oil.
FOR THE CARAMEL LAYER
- 15-20 sticky dates
- 118 ml maple syrup (½ cup)
- 45g solid coconut oil (3 tbsp)
- 45g nut butter of your choice (3 tbsp), I used a nut mix butter
- ½ - ¾ tsp sea salt
- About 6 tbsps chilled coconut milk
- ½ - ¾ cup pecan nuts, toasted and chopped
FOR THE CHOCOLATE LAYER
- 300g vegan dark chocolate
- 10g or 2 tsp coconut oil
- 2 tbsp coconut milk or other plant milk
DIRECTIONS
Chill coconut milk in the fridge for a few hours. Overnight is best. This is to separate the solid cream from the water. The coconut milk I used was full cream so I didn't have any water in the bottom part of the can. Only coconut cream.
Soak cashew nuts for at least 4 hours or 1 hour in boiled water. The longer you soak the smoother the ice cream will be.
Remove the pit of the dates. The dates I used were quite soft and sticky, if you are using very dry dates, soak them for 10 minutes in boiling water to soften them up.
Line a 28cmx18cm (11inchx7inch) baking pan with parchment paper.
Separate the coconut cream from the water, the little water you have you can use in a smoothie.
Add the cream part of the coconut milk and all other ice cream ingredients to a blender and blend until creamy.
Pour the mixture into the baking pan and freeze for 2 hours.
Meanwhile, roast pecans in a dry pan or the oven. Allow to cool completely and chop into smaller pieces.
Add all caramel ingredients, except pecans, to blender and process until sticky, caramel texture. Pour over the frozen ice cream layer.
Evenly sprinkle the roasted pecans on top and gently press them into the caramel layer. Pop back into the freezer until completely frozen. This will take at least 6 hours. Overnight is best.
Using a double boiler system, melt chocolate and coconut oil until smooth.
Add coconut milk (or any other plant milk) and stir well. If still too thick, add more coconut milk until desired chocolate sauce constancy.
Take the ice cream tray out of the freezer and cut it into 14 to 16 bars.
FYI: The bars are delicious as they are but to make them even better we will give them a dark chocolate coat. The Belgian I am... I think chocolate makes everything better 😂
Pour the chocolate mixture into a jar or bowl. Using two skewer sticks or a fork, dip the bars into the chocolate sauce to coat and place them on baking paper. Pop bars back into the freezer for 10-15 minutes or until the chocolate layer has hardened.
I don't have too many pics of this step as I was making a huge chocolate mess in the kitchen and I didn't want to chocolate coat my phone too lol!
Keep them in the freezer until you are ready to serve them.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH GOOGLE PIXEL 3 XL
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