it's been so hot here recently that all i've wanted to do is hibernate in air conditioning during the day, and spend the cooler breezy evenings outside in our backyard. we generally try not to put the air conditioner in until later in june, but the heat hit me one day last week where i broke down in a full-on ugly cry and frank made the executive decision to install the ac once and for all. i've always run hot, but being pregnant (and nearly in my 3rd trimester) has upped ante to a new level. to make the yard a little cooler, frank has also been working to build a small deck out back. we've had this 10x6' patch of dirt right outside our door since we moved in last year where we've attempted to grow everything from grass (but would we have to mow it?), to creeping thyme (which never grew in enough), and sedum with little luck. so, within a couple days there was an impressive little deck built which has been the ultimate luxury when the sun goes behind our apartment building and the harbor breezes blow through in the late afternoon.
another thing that's been super refreshing in this heat are frozen treats like this recipe i'm sharing today! it's from tuulia and vanelja's new book, n'ice cream: 80 recipes for healthy homemade vegan ice creams. i tend to stay away from super market ice creams, mostly because they're made with a lot of fillers, and refined sugar that generally don't agree with me. so when this book landed on my doorstep i was more than excited to start messing around with their beautiful, wholesome, refined-sugar-free frozen recipes! this vegan sundae is banana and coconut based and is a complete dream. i've made banana-based ice cream a while back (pardon the photography!) and was really excited by its taste and texture. i know there's a lot of controversy about whether a banana-based ice cream is truly ice cream, but i think it's a totally genius way to fulfill a craving while simultaneously feeding your bod some good stuff. this ice cream comes together really quickly and can be served right away (or you can freeze it overnight like i did for a sturdier consistency) with all the toppings! i served mine and frank's with the fastest and most delicious raw-ish chocolate sauce that made for the most perfect chocolate shell. seriously, guys, make this!
hugs + all the frozen treats! xo
dreamy chocolate-almond sundae | v
to make this sundae a bit more almond-y i swapped in 3/4 teaspoon of almond extract instead of the vanilla extract, which gave the ice cream a mild almond essence which is really nice here. i also added frozen raspberries instead of cherries simply because it's what i had on-hand.
| serves 2 |
- 1 (14-ounce/400ml) can full-fat coconut milk (refrigerated overnight)
- 2 frozen bananas
- 2 to 3 tablespoons raw cacao powder or unsweetened cocoa powder
- 1 tablespoon almond butter or other nut or seed butter
- 1 -2 tablespoons maple syrup or other sweetener
- 1/2 teaspoon vanilla extract
- coconut whipped cream
- chocolate sauce*
- fresh cherries or frozen raspberries
- slivered almonds
- 1/2 cup unrefined extra virgin coconut oil
- 1/2 cup raw cacao powder
- 1-2 tablespoons maple syrup
- 1/2 teaspoon pure vanila extract
- open the coconut milk can and scoop the thick white cream into a blender. add the bananas, cacao powder, almond butter, maple syrup, and vanilla and blend until smooth, scraping down the sides of the blender, as necessary. taste and add more sweetener or cacao powder, if desired. scoop into bowls, decorate with coconut whipped cream, chocolate sauce, cherries or raspberries, and almonds, and enjoy!
- whisk ingredients until combined. taste and adjust sweetness, if needed. use immediately, or cover and store sauce at room temperature, whisking before each use, for up to 3 days.
Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Virpi Mikkonen and Tuulia Talvio, 2016.