Salted caramel-tahini-roasted nut nice cream

Ever since I bought my food processor this summer all I have wanted to do is mix foods….. hummus, soup, nice cream…. It has definitely been a well used kitchen appliance.

And the panic that set in when my food processor began overheating and smoke was coming from the motor…. Full on panic that I would no longer be able to make nice cream. It was then I relized that adding smoking hot soup directly to the blender and blending a little too long was not a good idea i.e the motor overheated. But it is working fine now once it had cooled down.

You can see the blender I use HERE: (amazon affiliate link)

As you saw in my previous recipe, I made a salted date caramel, which was tasty just as it was. However once I made the caramel I also realized I didn’t know what to do with it… of course, I would gladly eat it just on it’s own with a spoon… but I thought I should try making something with it.

And it was then when I was looking in my pantry that inspiration struck….tahini and dates works amazing… add it to nice cream along with some roasted nuts. AMAZING, am I right?

And luckily for me, I had some banana slices in the freezer ready to be turned into nice cream when cravings hit.

So what is nicecream… well if you haven’t heard it before, it is basically just bananas, frozen and then mixed into “ice cream”.

Nice = because it is tasty but also nice = as in no animals were harmed to make this ice cream.

You can find some of my other nice cream flavours HERE. But it is just to go wild and crazy and use whatever extras, toppings and flavours you want. Just use bananas as the base and then add in some coconut milk or substitute half of the bananas for berries and then add some nuts, seeds, nut butter, cacao, cookies, brownies, chocolate chips etc

The best is to use a highspeed food processor when making the nice cream. And I recommend you take the bananas out of the freezer 10 minutes before making just to let them get a little softer so that your food processor doesn’t overwork or break from trying to mix the frozen bananas.

How to make the salted caramel tahini nice cream?

Ingredients:

For thesalted caramel, use THISrecipe. Then add 2-3 tbsp or more depending on your preference

Tahini, 2-3 tbsp

1-3 bananas (for one serving). Peel, chop and freezer for 3-4 hours or overnight. (Note, freeze in a container with a lid on, or in a plastic bag/freezer bag

Handful of nuts – salted or unsalted. Either buy preroasted or roast yourself

How to:

Begin by peeling, chopping and freezing the bananas. The best is to buy bananas when on sale and just peel, chop and freeze a whole bunch of them. I recommend you store 2-3 chopped bananas in separate freezer bags so that you have them proportioned instead of freezing them all in one container as then it can be hard to get only some of the banana out.

Freeze for 3-4 hours, but preferably overnight.

Make the date caramel if you haven’t already.

Roast the nuts – Place the nuts on a baking pan, spread them out evenly. Bake in the oven for 10 minutes at 180c. Note, you can add a little oil/vegan margarine and salt, but then just check on the nuts to make sure they don’t burn. You may need to rotate them after half the time.

Begin making the nice cream by adding the frozen bananas, some date syrup and tahini to the mixer. Mix on high speed until smooth. If necessary, add 1-2tbsp oat milk, though this shouldn’t really be necessary.

Once done, taste and add more date syrup or tahini according to preference. Add the roasted nuts, mix in and then eat and enjoy!!

Another amazing nice cream flavour to add to the books! Not everyone will like this flavour because of the sweet and saltiness… the salt from the salted caramel does stand out against the sweet dates and the sweet nice cream, but I liked that!!

Lastly I do need to note that even if this is nice cream and the caramel is made from dates, do consider this a sweet treat. Fruit sugar may not be exactly the same as white table sugar, but it still contains quite a lot of sugar and therefore it works great as a dessert. Of course if you just use 1-2 bananas and 1-2tsbp date syrup it is not a big deal, but I wouldn’t recommend going overboard with bananas or date syrup.

Vegan “brie”

This recipe has been in my drafts about 2 years…. I guess that shows how great of a blogger I am, hahah.

I was inspired to make this recipe a long time ago when I saw someone post about it in a facebook group. Only 3 ingredients to make vegan “brie”.

Before I went vegan I had a sort of love/hate relationship with brie…. Or well, I couldn’t quite decide if I liked it or not. Sometimes I liked it, sometimes I didn’t. I must admit I am not a huge fan of melted cheese, neither dairy nor vegan cheese. Something about that gooey texture just isn’t for me…

I am really selling this recipe, right?

I decided it was finally time to give this recipe a go and see whether it worked or not.

Vegan cheese (preferably plain, I used Violife cheese), cream cheese (I used oatlys) and some oat cooking cream (I also used Oatly). That is all you need.

The results….? Creamy and cheesey…. A little gooey as well.

If you let the cheese sit for 24 hours in the fridge it does create a sort of thicker outer layer resembling the outer layer of brie cheese, but not quite the same texture. Of course, I haven’t eaten brie cheese in almost 4 years so I am sure if you eat brie first and then eat this remake of it, it won’t be the same. But it does have similar qualities and textures according to me.

I definitely think I can experiment more with this recipe, maybe try another cheese brand to see how it works or add flavours to the cheese such as garlic or chilli or why not some roasted walnuts. (Even though I know brie is just plain in flavour).

Give this recipe a try. I would suggest you half the recipe if you just want to try it or are just making for one person.

Recipe:

200g vegan cheese, plain

100ml oatcream

80g cream cheese

How to:

Chop the cheese into smaller pieces.

Pour the oatcream into a pot and heat on medium. Add the vegan cheese and allow to cook until the cheese begins to melt. Keep stirring. Finally add the cream cheese.

Grease a small pot/jar and pour in the cheese mix. Place in the fridge overnight, but preferably 12-24 hours. Note, you can let it sit in the fridge overnight and then in the morning turn the jar/pot over and place on a plate and naturally it will release from the jar so that you can remove the jar and cut into the brie.

Should last in the fridge atleast a week! I would suggest you keep it covered.

You can double or half this recipe depending on how much you want to make 😊 And try different vegan cheeses if you want flavour or add your own flavour if using a plain cheese.

If you try this, let me know what you think 😊 Don’t forget to tag me on Instagram(itsahealthylifestyle) or comment down below.

Pumpkin spice peanut butter

November is pumpkin spice season…. And if i am honest, i have never actuall tried a pumpkin spice latter… or pumpkin spice anything. Or…. now when i am writing this, i think i actually have tried a pumpkin spice latte when i was in Lisabon 3 years ago.

In the U.S there seems to be pumpkin spice everything during October-December, and it hit me that pumpkin spice peanut butter would be an amazing idea. I am all about combining 1 or 2 delicious things and making it into something even more delicious.

I have posted how to make your own peanut butter HERE, as well as a video on my instagram. It is super simple, and you can make it just using peanuts, but i personally add a little oil and salt to get the right texture. As well as roasting the peanuts before hand to give more flavour.

You can of course make this spice mix and use in other dishes, such as PS oatmeal which i made and it was delicious. Or why not make some PS cookies, or some PS nice cream. You can also make this using another nut such as almonds or cashews. I just used peanuts as that was what i had at home.

If you want alot of spice mix, i recommend you double this recipe. As i was just trying out this spice mix combo i just made a small batch, but it did disappear a little too quickly so need to make a new batch!

Pumpkin spice mix:

2,5tbsp cinnamon
1/2 tbsp gingerpowder
1,5 tsp nutmeg (powder)
1 tsp all spice
1 tsp clove (powder)

Mix together and store in a container or small spice jar.
To make the peanut butter i used 400g salted and roasted peanuts. Added to a food processor, along with 2tbsp pumpkin spice.

Mix until crumbly/almost smooth and then add a little neutral oil to thin it out.

Mix until the desired consistency!

(Note, you can add a little brown sugar or vanilla if you want to make your PB sweet 👌 you can also make this using another nut!)

Store in a clean glass container. Try to avoid double dipping i.e use a clean knife/spoon, this is to avoid bacteria growth in the peanut butter! Should store fine up to 2 weeks in the fridge… if you don’t use the oil it won’t store as long.

And there you have your own pumpkin spice peanut butter…. eat, enjoy and don’t forget to let me know if you try making it!