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.

Vegetable-tahini sandwich

Vegetables, tahini and bread… what is not to love about this combination?

It is so incredibly simple and hardly requires a recipe, but I am sharing this more as inspiration for your next sandwich idea! Not all recipes are actual recipes, but more a source of inspiration… which brings me to, what inspired me to make this sandwich.

As mentioned in earlier posts, I went on a vegan food tour in Tel Aviv, Israel along with VibeIsrael. There I got to try lots of different meals and dishes, and you can already see 3 of the meals I ate in my FIRSTand SECOND vlog from my trip. (Click to watch, and don’t forget to subscribe – the third video is coming out on Sunday.)

A post with recommendations of reviews of where we ate will be coming as well.

But while I was there I definitely got inspired to make different dishes at home, try to use some of the spices I got and recreate some dishes. However… for many of the meals we ate so many dishes it was hard to remember what was actually in the dishes or what it was I ate. So luckily I can look back on some of the video footage I got to get inspired. But what inspired me most was actually the simple meals I ate….. such as, the Sabich (recipe), Hummus (recipe)and also this tahini-vegetable sandwich.

I have seen others from the trip recreate this sandwich – it was definitely a favourite – but also seen some of them attempt Challah bread, which is far too complicated for me to even try! Instead I like to recreate the simple meals which I know all of you can recreate at home as well.

What to think about for the recipe:

Get soft, brown, fluffy bread. Preferablly challah or maybe sourdough. No pre sliced bread and it has to be fresh!

Use tahini that is smooth!

You can add different vegetables or add some avocado or tofu to the mix, but the standard is cucumber, tomatoes, red pepper, radishes even some sprouts.

I added some vegan oat crème fraiche just to make it a little more creamy as I think the café used some type of tahini mix… maybe used some cashew cream or sourcream to mix the tahini.

It does get messy to eat… but it is worth the mess!

This breakfast is filled with fiber, healthy fats, calcium, iron, C vitamin and other vitamins!!! The only change I would make to this is to add some tofu or tempeh on top… though it definitely isn’t a necessity!

Onto the recipe:

1-2 slices of thick, fluffy brown bread. Such as challah or sourdough. Or any other fluffy bread you like.

2-3tbsp tahini, runny kind.

Some oat crème fraiche or vegan mayonnaise, c.a 2tbsp

Rocket

¼ cucumber

2-3 cocktail tomatoes or 1 large tomato, diced

¼ red bell pepper

c.a 1tsp lemon juice

c.a ½-1tsp olive oil

Salt and pepper

1-2 radishes(optional)

How to:

Begin by rinsing and chopping the vegetables. Add cucumber, tomato, bell pepper, rocket and any other vegetables to a bowl. Pour over the lemon juice, olive oil, salt and pepper. Mix and let sit for 5-10 minutes.

Slice your bread. Spread the oat crème fraiche/mayonnaise on the bread and then the tahini.

Top with the vegetable mix. Add more tahini if you want, or add some crushed nuts on top, or why not sprinkle over some sea salt.

Eat, enjoy and make again the next day!!!

This has become a new favourite breakfast of mine… or even as a snack! It’s a way to get in your veggies as well if you don’t like vegetables, not to mention tahini is a great source of calcium.

Of course I am sure that the tahini I use – which is from Israel – makes a huge difference as it just tastes so much smoothier compared to the storebought ones I usually use. But you can always try making your own tahini at home (recipe here) and make it super smooth.

Give this a try and don’t forget to tag me on Instagram (itsahealthylifestyle)if you do try it 😊

This was my third and final recipe in collaboration with VibeIsrael, however it most likely won’t be my last inspired recipe from Israel!

Peanut butter cookies recipe

Peanut butter fudge cookies…. what else can you want?

Recipe testing can go two ways….. you try to create a dish and it turns out amazing so i have to quickly write down the ingredients and measurements as to not forget them.

Or the dish can turn out unedible and can’t be saved….. but even then i write down the measurements and ingredients so that i can adjust for next time.

With this recipe… i thought it was the latter. A fiirst the cookies didn’t really turn out as i hd expected or wanted. They very soft coming out of the oven and thought maybe it was too much margarine. They didn’t quite taste like the crispy, crunchy cookies you can buy in stores.

But they were still tasty so i covered them an placed them in the fridge overnight…. andthe next day. Well that’s when i realized these cookies turned out suoer good anyway. They just needed time to fully cool!!

They are more soft and fudgy… almost like snickerdoodle cookies.

These cookies are quick to make, however they do need time to fully cool down so the wit until you can eat them may be a little longer than other cookies… but it’s worth the wait!!

Can you switch peanut butter for another nut butter?

I haven’t personally tried but i don’t see why not…. so you could give it a try!

Gluten free or sugar free version?

No, making these gluten free won’t work… inead it’s better to opt for another recipe 🙂 such as my chickpea peanut butter cookies

As for sugar free… it should work fine to switch the sugar for stevia. With the syrup… you should be able to use a stevia syrup/sweetener syrup, but that is alot more expensive. Or you could just add a little more liquid and make the cookies less sweet. However i can not guarantee the results if you do make this switch.

If you try these cookies… let me know wha you think!!

Recipe

Makes 10-12 cookies

Ingredients:

240g flour

150g sugar

100-150ml syrup

100ml peanut butter

200g margarine, room temperature

2tbsp cornstarch

1 tsp baking powder

1tsp bicarbonate

1 tsp vanilla powder

1 tsp cinnamon

Pinch of salt

How to:

Preheat the oven to 175 C

In a bowl whisk together the margarine and sugar until fluffy. Add the peanut butter and syrup.

In another bowl mix together the dry ingredints.

Add the dry ingredients to the wet ingredients and mix until well combined.

Cover 1-2 baking trays with parchment paper.

Form the dough into balls and place on the pparchment paper. Press down slightly. They will spread out a little so leave room for them to flatten and spread out.

Bake in the oven for 13-16 minutes.

Note… they will be rather soft when you take them out of the oven. So allow them to cool FULLY. Even placing them in the fridge a few hours before eating and then they will be more fudgy rather than crispy.

These work fine to be frozen and reheated 🙂 should also work fine to half the recipe!

Chocolate aquafaba mousse

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Aquafaba… the liquid from a tetrapack of chickpeas, this often forgotten about and wasted food.

Nutritionally, it doesn’t add a lot… mostly sodium if you use aquafaba from salted chickpeas. However, it sure adds a lot when cooking or baking, such as being a good binder when it comes to breading foods. But even works great in pancakes, waffles, bread.

I have a post about aquafaba, what it is and what you can do with it which  you can read HERE.

In this post, I am instead going to share the recipe for a chocolate mousse made from aquafaba.

When you think of mousse, the first thing you think about isn’t exactly “chickpea water”… but after you make this recipe you won’t be wanting to waste aquafaba again.

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Granted…. A chocolate mousse made from whipped soy cream or coconut cream might have more of a creamy texture, but this mousse is still tasty for what it is. And even if you may be sceptical… if you have the ingredients at home… give this a try.

I do recommend that you use aquafaba from unsalted chickpeas…however if you only have salted then you may need to add a bit more vanilla and sugar to override the salt.

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So onto the recipe… because that is what you are all here for:

240ml aquafaba (roughly all the aquafaba from one can of chickpeas)

1 tsp lemon juice or vinegar (this helps make the aquafaba stiffen and form peaks)

100g vegan chocolate, melted

1-2tbsp coconut milk (or other plantbased milk)

c.a 2tbsp sugar or stevia (depending on which chocolate you use, if it is vegan milk chocolate you may just want to use 1tbsp sugar).

Optional: Pinch of vanilla, pinch of sea salt if the aquafaba isn’t already salted.

Optional: Top with some banana, peanut butter and berries

How to:

First, make sure that the whisk and bowl you will use to whisk the aquafaba is clean and has no fat residue left in it, as this can stop the aquafaba from forming peaks, which is what you want.

Begin by melting the chocolate – as you don’t want it to be super hot when you mix it in with the aquafaba. I mix mine in a waterbath, meaning you place a plate with the chocolate ontop of a pot with boiling water. The steam and heat will melt the chocolate – stir occasionally. However, you can also melt the chocolate in the microwave, doing it in 20 second intervals to avoid burning the chocolate. Add 1-2tbsp coconut milk to the chocolate, as that will keep it smooth and keep from hardening into a hard chocolate block again.

In the meantime, begin whisking the aquafaba. The best is to use an electric whisk, and then it will take about 5 minutes. By hand it can take around 10 minutes. Note, add some lemon juice or vinegar when mixing as this will help the aquafaba to stiffen.

After about half the time, add the sugar and keep whisking. The aquafaba is done once it has “peaks”, and you should be able to turn the bowl upside down without anything spilling/falling out.

Add in the melted chocolate, being careful to fold it in and not whisk or mix too hard. Note, the mousse will lose some of it’s peaks and stiffness, but that is ok. Just don’t overmix.

Then, either place that bowl into the fridge or pour into your desired mousse forms/cups and then place into the fridge overnight or for atleast 2-3 hours. This will help the mousse set.

Once done, eat and enjoy and make this a weekly dessert because it tastes so good!!

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If you do try this recipe, let me know what you think…. . I personally really like it, but maybe that is just me!

Remember, you can add some liquorice powder, vanilla powder or chilli to add extra flavour to this mousse!!

Chickpea peanut butter cookies

Cookies made out of chickpeas…. i know you may be sceptical. You may just be thinking, wow vegans have really gone too far now.

However if you haven’t tried chickpea cookie dough before then you are missing out. Your first thought when you think of chickpea cookie dough may be hummus with chocolate chips. But trust me… that is not how it tastes. It is thick, sweet and so delicious. Not to mention you don’t have to worry about salmonella like you do when eating raw cookie dough with eggs/flour. Also chickpea cookie dough works just as great for breakfast as it does for snacks or desserts.

So… i decided to turn chickpeas into actual cookies. Perfect to bring with me to school or when at home studying.

So let’s start off with the fact that these cookies aren’t crunchy like regular cookies. But i am pretty sure nobody expects these to be exactly like regular cookies. You have to enjoy these cookies for what they are!!

If you want another snack cookie to make, i have made banana oat cookies Here:

Also chickpea cookie dough squares.

 

My recommendation with these cookies is to allow them to cool fully before eating. They might be a little crumbly.

These also work great to be frozen and reheated… or if super hungry, eat frozen hahha. They don’t turn super hard when frozen so works fine to eat when still cold.

Adaptions:

You can switch peanut butter for other nut butter.

You can use nuts or dried fruit instead of chocolate.

Necessary kitchen appliances:

Food processor or handmixer

Recipe:

Ingredients:

240g chickpeas

8 fresh dates – pitted

40g rolled oats

2-4 tbsp peanut butter

3 tbsp stevia or syrup

1 tsp vanilla

1/2 tsp baking powder

100g chocolate, chopped

Pinch of salt – optional sea salt

How to:

In food processor, or in a baking bowl if you are using a hand mixer, add all the ingredients aside from the chocolate chips.

Mix until smooth, but shouldn’t turn into hummus texture either. Taste and add more dates, sweetener or pinch of salt according to your preference.

Add the chopped chocolate and mix in.

Form into cookie shapes (note, if the mixture is far too lose and you it doesn’t hold together. Add more rolled oats).

The cookies won’t change shape in the oven, so you can make them the size you want. However i wouldn’t make them farr too big as then it may not cook evenly.

Place the cookies on a baking tray with parchment paper and bake in the oven for 12-14 minutes at 175C.

Once they are baked, allow them to cool completely before eating. Optional, add a little sea salt on top for that perfect sweet and salty combo.

These work great to be frozen!

Note, you can also decide to skip the baking and just eat the cookie dough as it is.

You can see a video when i make these on my Instagram: itsahealthylifestyle

If you try these, don’t forget to tag me on Instagram or comment below!