Most of the ice cream I make at home turn out too sweet, would love to try this too, just hope it won't be too sweet 😛

I've got a very sweet tooth so i'll definitely try this out sometime!

Find out how you can make your very own vegan Mexican chipotle chocolate peanut butter ice cream sandwiches without using an ice cream maker!

![Ice cream sandwich](https://res.cloudinary.com/abillionveg/image/upload/v1522140962/IMG_7211_jkyrih.jpg "Ice cream sandwich")

#### I have some treats for you today my friends! Mexican chocolate peanut butter ice cream sandwiches with a date & peanut cookie. Topped off with some melted Mexican chipotle chocolate and some vegan sprinkles! And completely free from refined sugar with just the natural sweetness of maple syrup. I wanted to create something very simple and fun. I'm a big fan of sweets but lately have been cutting out all processed foods and sugars and basically living off raw foods, so I had to make something I could have myself!

#### The cookie is made from just two ingredients: date paste and lightly salted peanuts. The ice cream is made from coconut milk, maple syrup & Mexican chocolate. If you can’t locate Mexican chocolate, just create your own by mixing some dark chocolate with plant milk, cinnamon & chipotle or cayenne pepper. If the chocolate is too bitter, add some maple syrup to sweeten it up.

#### And no, you don’t need an ice cream maker to make these delicious sandwiches! Just grab your food processor and blender and all your ingredients and you’re ready to go!

## **Mexican Chocolate Peanut Butter Ice Cream Sandwich**

##### Serves: **4**
##### Active Time: **15 minutes**

### **Ingredients**
* 2 cans of coconut milk (full fat)
* 1/4 cup coconut cream (I used Edward and Sons)
* 1 block of Mexican chocolate (I used [Taza](https://amzn.to/2ITYYS1), or see above to make your own)
* 1/2 cup pure maple syrup
* 1 tsp vanilla extract
* 2 tbsp Arrowroot powder (or potato/corn starch)
* A pinch of salt

**For cookies:**
* 10 Medjool dates or 10-13oz of date paste
* 2 cups lightly salted peanuts

### **Directions**
1. Add the cookie ingredients to a food processor and process until it comes together in your fingertips.
2. Line a medium sized baking pan with parchment paper and press cookie dough firmly covering the entire area.
3. Stick cookies into the freezer until hardened.
4. Blend all ice cream ingredients in a blender and transfer to a plastic zip bag. Push the air out and set in the freezer for 2-3 hours.
5. Remove the ice cream and break into pieces and place into a food processor. Process until pieces form the consistency of ice cream.
6. Line another baking tray with parchment paper, pour ice cream mixture and freeze overnight.
7. Use cookie cutters to shape your sandwich cookies and ice cream mixture. Assemble sandwiches and return to freezer.
8. Melt some more chocolate and dip your sandwiches or get creative and finish them with whatever else you like!


![Ice cream sandwich](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_7211_jkyrih/1522140962.jpg/w=700 "Ice cream sandwich")

#### I have some treats for you today my friends! Mexican chocolate peanut butter ice cream sandwiches with a date & peanut cookie. Topped off with some melted Mexican chipotle chocolate and some vegan sprinkles! And completely free from refined sugar with just the natural sweetness of maple syrup. I wanted to create something very simple and fun. I'm a big fan of sweets but lately have been cutting out all processed foods and sugars and basically living off raw foods, so I had to make something I could have myself!

#### The cookie is made from just two ingredients: date paste and lightly salted peanuts. The ice cream is made from coconut milk, maple syrup & Mexican chocolate. If you can’t locate Mexican chocolate, just create your own by mixing some dark chocolate with plant milk, cinnamon & chipotle or cayenne pepper. If the chocolate is too bitter, add some maple syrup to sweeten it up.

#### And no, you don’t need an ice cream maker to make these delicious sandwiches! Just grab your food processor and blender and all your ingredients and you’re ready to go!

## **Mexican Chocolate Peanut Butter Ice Cream Sandwich**

##### Serves: **4**
##### Active Time: **15 minutes**

### **Ingredients**
* 2 cans of coconut milk (full fat)
* 1/4 cup coconut cream (I used Edward and Sons)
* 1 block of Mexican chocolate (I used [Taza](https://amzn.to/2ITYYS1), or see above to make your own)
* 1/2 cup pure maple syrup
* 1 tsp vanilla extract
* 2 tbsp Arrowroot powder (or potato/corn starch)
* A pinch of salt

**For cookies:**
* 10 Medjool dates or 10-13oz of date paste
* 2 cups lightly salted peanuts

### **Directions**
1. Add the cookie ingredients to a food processor and process until it comes together in your fingertips.
2. Line a medium sized baking pan with parchment paper and press cookie dough firmly covering the entire area.
3. Stick cookies into the freezer until hardened.
4. Blend all ice cream ingredients in a blender and transfer to a plastic zip bag. Push the air out and set in the freezer for 2-3 hours.
5. Remove the ice cream and break into pieces and place into a food processor. Process until pieces form the consistency of ice cream.
6. Line another baking tray with parchment paper, pour ice cream mixture and freeze overnight.
7. Use cookie cutters to shape your sandwich cookies and ice cream mixture. Assemble sandwiches and return to freezer.
8. Melt some more chocolate and dip your sandwiches or get creative and finish them with whatever else you like!


Mexican Chocolate Ice Cream Sandwich Recipe

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These really look like cookies more than pancakes!

What can I use instead of charcoal powder

You cannot go wrong with peanut butter and banana pancakes. Make these wholesome, vegan treats for a hearty breakfast!

![Peanut Butter Banana Pancakes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_8795_1_gq8csi/1529564221.jpg/w=700)

#### Peanut butter banana pancakes. One of my favorite combinations ever, peanut butter and bananas! I don’t have to tell you to try a banana with peanut butter because I am sure you already have numerous times. As a kid growing up, I could almost never have pancakes without bananas so it would break tradition if I created something for you today without them. 

#### I added a little extra charcoal powder from rawnice.com for color. If you know what you’re doing, you can make these midnight black depending on what sort of flour you use. Since I used banana flour, which is brown it negates the richness of the black hue when working with charcoal powder. If you want that midnight effect makes sure to use white flour, do not use spelt or buckwheat, wheat, etc. Try using all-purpose flour instead! 

#### You can make these gluten-free if you like as well. I added a vegan egg into this recipe so you will be good to go. If you don’t have a vegan egg I also provide an easy alternative to an egg substitute. Feel free to adapt this recipe to your liking. Swap out or add anything you feel is missing! 

## **Peanut Butter Banana Pancakes**
##### Serves: **4** 
##### Active Time: **20 minutes**

### **Ingredients**
- 1 cup flour of choice (I used banana flour from Edward & Sons)
- 1 cup plant milk of choice
- 3 to 4 ripe bananas mashed
- 3/4 cup peanut butter
- 1 tsp vanilla extract
- 2 tsp charcoal powder 
- 1 vegan egg (I used the egg replacer from [Bob's Red Mill](https://www.abillionveg.com/products/5d4f9c9c1bb36d000447c614)) or you can make your own with 1 tbsp ground flax + 3 tbsp water
- 1 tsp baking powder
- 1/4 cup maple syrup (I used the vanilla bean infused maple syrup from The Maple Guild)
- Chocolate chips or raisins (optional)

### *Method*
1. Make your vegan egg and set it aside.

2. Mash your bananas then add peanut butter, vanilla, maple syrup, and 1 tsp charcoal powder (optional).

3. In another bowl, mix your flour and baking powder. If you decided to add chips or raisins, mix them in too.

4. Add 1 cup plant milk + 1 tsp charcoal powder (optional) to the mixture and mix.

5. Now mix the wet and dry ingredients and preheat your pan or skillet.

6. Cook and flip once bubbles start to pop on the surface of your pancake.

7. You can eat these without syrup because they are that delicious but I prefer to go all out with maple syrup. The vegan butter is optional in my opinion!

Vegan Peanut Butter Banana Pancakes Recipe

Make your very own banana Hostess Ding Dongs with a healthy, vegan twist!

![Banana Hostess Ding Dongs](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/resizedarticle_oeosrr/1524798988.png/w=700 "Banana Hostess Ding")

#### Here’s a throwback to my childhood of horrible junk food and sweets! These are some cupcake ding dong clones with my own personal twist on it. I created some banana cake peanut butter filled chocolate ding dongs. I am a huge fan of anything baked with banana so this idea popped in my head the other day. I tried to make these as clean as possible since I’ve been sugar-free for a month and don't consume oil or butter anymore.

#### I made the cakes not too sweet because the filling itself was very sweet, and the chocolate will have some sugar in it since it's hard to find vegan chocolate without any added. So feel free to add more sweetener to the cakes part of the recipe! If I wasn’t using chocolate and a peanut butter filling and just made regular banana cake or bread I would personally have stepped up the sweetener and added more. Now let’s get into the recipe for these treats below!

## **Banana Hostess Ding Dongs**

##### Serves: **4**
##### Active Time: **30 minutes**

### **Ingredients**
**For the cakes:**
* 3 cup spelt flour (or whichever you prefer)
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 cup maple syrup (I used the maple guild vermont maple syrup)
* 3/4 cup vegan butter or coconut oil (I subbed this for 1 cup applesauce)
* 1 tsp vanilla
* 3 vegan eggs (I used Bob's Red Mill vegan egg replacer)
* 4 ripe bananas
* 1.5 cup plant milk
* 1.5 tbsp apple cider vinegar

**For the peanut butter filling:**
* Coconut sugar to taste (or date sugar, cane sugar)
* 1/3 cup coconut cream (I used lets do organic creamed coconut)
* 2 tbsp PB2 (any powdered peanut butter will do)
* 1 tbsp plant milk

### **Directions**
**For the cakes:**
1. Preheat your oven to 350F/180C
2. Mix the plant milk & apple cider vinegar in a bowl and let sit. Also mix the vegan egg and let sit in a separate bowl
3. Now mix all the dry ingredients in another bowl
4. In another separate bowl, smash the bananas, mix in the maple syrup, vanilla & vegan egg
5. Now mix the wet & dry ingredients together and mix including the milk/apple cider vinegar
6. Line a spring form pan with parchment paper and pour your batter
7. Bake for 30 minutes or until a toothpick comes out dry in the middle
8. I used a cookie cutter thats circular to cut out my shapes, you should probably do the same!

**For the filling:**
1. Mix everything together in a bowl and use a hand mixer until it all comes together
2. Fill up a piping bag with your filling and use this to fill in the cakes
3. After they have cooled a bit you can either test your luck and try filling them without drilling out the center with some sort of circular tool. I pulled out the centers with an apple core tool and filled them and then put the tops back on
4. Once you have filled your cakes, put the tops back on and prepare your chocolate

**For the chocolate coating:**
1. Melt any vegan chocolate and cover your cakes as you like. I got dirty with my hands and went to town. There really is no wrong way of doing this.
2. Make sure to have a cooling rack with parchment paper underneath while the chocolate drips and sets
3. Let them sit until the chocolate hardens and after that you can leave the cakes at room temperature and they should last a few days if they can even make it that long without being eaten!


Banana Hostess Ding Dongs Recipe

now that halloween is coming, the colour scheme of this cheesecake seems fitting! 👻🥧

Wow cool! I had an amazing raw cake and now I wanna see how I can make some raw cakes and this doesn’t seem too hard! I’m not confident of baking so going raw is an appealing option. Your photos are SO BEAUTIFUL too!!!

For raw cakes do you always have to freeze them first to make them hard?

Try this simple, no-bake vegan cheesecake that delivers on both taste and texture!

![Vegan Cheesecake](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_6621_Post_nbowfn/1519978380.jpg/w=700 "Vegan Cheesecake")

#### What is up my friends welcome back! Today I bring you a simple no bake cheesecake recipe that delivers. I’ve tried so many ways of perfecting vegan cheesecake. It’s really hard to pull off the perfect texture and taste but I’ve got to tell you that this cheesecake is the best I’ve ever done! Read on for the recipe.

#### I decided to do a multi-colored cheesecake. The only way I was able to achieve this was to create two cakes and combine them at the end. I didn’t feel the need to purchase a special divided pan just to have the color idea I wanted so I just made more!

#### If you want to do exactly what I did then you need to create two cakes and just repeat the crust ingredients twice. I’m giving you both flavors for the filling so you have options my friends! I have done a triple berry filling before but never something like tangerines. I have to admit I favored the new flavor this time around. I am not sure if it was because it was new to me or if it was just that good, but whatever it was, this case turned out to be a win! So let’s get into this very simple recipe below.

## **No Bake Vegan Cheesecake**

##### Serves: **8**
##### Active Time: **20 minutes**

### **Ingredients**

**Crust:**
* 1 cup nuts of choice (I used cashews, hazelnuts, and walnuts)
* 5 oz date paste or 10 Medjool dates pitted
* 1/2 cup toasted shredded coconut

**Filling:**
* 8 oz plain vegan cream cheese (I used the version from Daiya Foods)
* 1/2 cup unrefined coconut oil (not melted)
* 1/2 cup agave or liquid sweetener of choice
* 1 cup mixed berries
* 1 tbsp starch (I used arrowroot & cornstarch)
* 1 tsp vanilla extract
* 1 tsp [Rawnice Blue Spirulina](https://www.rawnice.com/collections/all-products/products/blue-spirulina)*

**Filling Option 2:**
* 8 oz plain vegan cream cheese (see above)
* 1/2 cup unrefined coconut oil (not melted)
* 1/2 cup agave or liquid sweeter of choice
* 2 tangerines or tangelos
* Grated peel of only 1 tangerine or tangelo
* 1 tbsp starch (I used arrowroot & cornstarch)
* 1 tsp vanilla extract
* 1 tbsp [Rawnice Dunaliella Salina](https://www.rawnice.com/collections/all-products/products/dunaliella-salina)*

**Use coupon code rusticvegan15 for 15% off*

### **Directions**
1. Add crust ingredients to food processor, then pinch between fingers to see if it sticks together.
2. Use parchment paper on a spring form pan at the bottom and press your crust firmly until smooth.
3. Stick into the freezer for 20 minutes while you finish the filling.
4. Add all filling ingredients to a blender and mix.
5. Remove crust from freezer and pour the filling then return it to the freezer overnight.
6. Garnish with whatever fruits you like and enjoy!


Mexican Chocolate Ice Cream Sandwich Recipe

And no, you don’t need an ice cream maker to make these delicious sandwiches! Just grab your food processor and blender and all your ingredients and you’re ready to go!

Mexican Chocolate Peanut Butter Ice Cream Sandwich

Serves: 4

Active Time: 15 minutes

Ingredients

Directions

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