I've only had moringa in savoury soup, interesting to know that it can be used in sweet desserts too!

omg mint chocolate chip is my all time fave too!! :D

I will definitely make this! 💚 Looks so good!

Hi all. Made this recipe, and watch out! Might have been a typo???? 😉😳 2 tsp of Peppermint essential oil is too much . It’s SOooooo strong 😰. Perhaps she meant flavouring????

OH my SWEET wonderful LORD. Just the right amount of mint essential oil and this came out a creamy dream. Love and light mister. You’re a very good cook 👨‍🍳🙏🏼🌟🙈

No ice cream maker needed to create a whole foods, plant-based version of this classic flavor!

![Mint & Chocolate chip](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/21295236_1349469065162623_6607072015343943680_n_exlpk4/1538531616.jpg/w=700)

#### Today I am excited to share one of the first ever dessert recipes that I created over a year ago - Mint Chocolate Chip Ice Cream! This is my favorite ice cream flavor and I'm sure many of you love it as well. This is a coconut based ice cream that is oil free and the best part is, you won't be needing an ice cream maker! If you don't have spirulina, feel free to replace it with matcha or moringa powder to achieve the iconic green color of the mint ice cream. I do not recommend using mint leaves instead of peppermint oil as they're not as strong and you may find your ice cream lacking its distinct mint flavor. If you'd like, you may use the mint leaves as a fancy decoration and take a few photographs of your magical creation afterwards.

### Mint & Chocolate Chip Ice Cream
##### Serves: **1 tub**
##### Active time: **20 mins**
**Ingredients**
* 1 cup of soaked cashews
* 2 cup of canned coconut milk chilled in refrigerator (not the light fat either)
* 3/4 cup of coconut sugar
* 1/2 cup of plant milk
* 1 tsp of vanilla extract
* 2 tsp of peppermint extract
* 1/2 or 1 full cup of dairy free dark chocolate chips
* Pinch of pink salt
* 1 tsp of spirulina for color

**Directions**
1. Drain your cashews and rinse under water
2. Grab your vitamix or high powered blender and toss in the cashews & plant milk until it's a creamy thick consistency
3. Now add that canned chilled coconut milk, sugar, vanilla & peppermint extract, and the salt to the blender
4. Pour the finished mix into a plastic zip lock bag and place it into your freezer for around 2-3 hours
5. Now take it out of the freezer and break up the mixture while still inside the bag
6. Empty all the broken up ice cream into a food processor and hit the button!
7. Once its creamy smooth toss in your chocolate chips and mix them around with a spoon
8. Empty out your ice cream into whatever container you want to freeze it in and put it back into the freezer for another 3 hours or until its the consistency you prefer

![Mint & Chocolate chip](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/21295236_1349469065162623_6607072015343943680_n_exlpk4/1538531616.jpg/w=700)

#### Today I am excited to share one of the first ever dessert recipes that I created over a year ago - Mint Chocolate Chip Ice Cream! This is my favorite ice cream flavor and I'm sure many of you love it as well. This is a coconut based ice cream that is oil free and the best part is, you won't be needing an ice cream maker! If you don't have spirulina, feel free to replace it with matcha or moringa powder to achieve the iconic green color of the mint ice cream. I do not recommend using mint leaves instead of peppermint oil as they're not as strong and you may find your ice cream lacking its distinct mint flavor. If you'd like, you may use the mint leaves as a fancy decoration and take a few photographs of your magical creation afterwards.

### Mint & Chocolate Chip Ice Cream
##### Serves: **1 tub**
##### Active time: **20 mins**
**Ingredients**
* 1 cup of soaked cashews
* 2 cup of canned coconut milk chilled in refrigerator (not the light fat either)
* 3/4 cup of coconut sugar
* 1/2 cup of plant milk
* 1 tsp of vanilla extract
* 2 tsp of peppermint extract
* 1/2 or 1 full cup of dairy free dark chocolate chips
* Pinch of pink salt
* 1 tsp of spirulina for color

**Directions**
1. Drain your cashews and rinse under water
2. Grab your vitamix or high powered blender and toss in the cashews & plant milk until it's a creamy thick consistency
3. Now add that canned chilled coconut milk, sugar, vanilla & peppermint extract, and the salt to the blender
4. Pour the finished mix into a plastic zip lock bag and place it into your freezer for around 2-3 hours
5. Now take it out of the freezer and break up the mixture while still inside the bag
6. Empty all the broken up ice cream into a food processor and hit the button!
7. Once its creamy smooth toss in your chocolate chips and mix them around with a spoon
8. Empty out your ice cream into whatever container you want to freeze it in and put it back into the freezer for another 3 hours or until its the consistency you prefer

Mint Chocolate Chip Ice Cream Recipe

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I never knew you could achieve such a creamy texture with just bananas and coconut water! #mindblown

oh great this doesn't require any baking!

Miren en la app también pueden encontrar diferentes tipos de artículos como estas recetas <3 @monimassaro, @camivegan, @felipeguerrero, @johnnycactus, @analysalcedo2, @merikarapetyan, @alexandra16, @veganintheworld

These unicorn muffins are a creamy, healthy, bite-sized fantasy!

![Unicorn Banana Nice Kream Muffins](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/unicorn_nice_cream_tsoeys/1545182861.jpg/w=700)

#### These creamy muffins are made with a blend of bananas and coconut water - so tropical and healthy! Swirl a bit of colorful powders for the unicorn look, and voilà! You've created a bite-sized fantasy.

### **Unicorn Banana Nice Kream Muffins**
##### Servings: **9 muffins**
##### Active time: **30 min**

**Ingredients**

_**For the nice cream:**_
* 2 frozen bananas
* 1 cup young thai coconut water
* 1 tsp pink pitaya powder
* 1 tsp butterfly pea powder
* 1 tsp blue spirulina

_**For the muffins:**_
* 1 cup gluten free granola of choice
* 10 medjool dates pitted
* 1 tbsp unrefined melted
* coconut oil
* pinch of cinnamon
* pinch of salt

**Directions**
1. Put your granola, dates, coconut oil, cinnamon and salt into the food processor and blend.
2. Use parchment paper or muffin paper cups inside your tin and press the muffin mix down firm.
3. Now whip up your bananas & coconut water in a blender till smooth.
4. Separate your nice cream in 3 containers and add each color, then spoon batter one color at a time into the muffins and swirl with a knife for the unicorn look.
5. If you want to add berries, do not add them right away. Put the muffins into the freezer for 15-20 mins until its semi-firm and then press your fruit into the molds, then return to freezer for 1-2 hours. If you don't wait, they will sink to the bottom.

Unicorn Banana Nice Kream Muffins Recipe

ooh i love raisins and pasta in salad! the tahini sounds delicious, would love to try it 😋

Never go wrong with some pasta in your salad!🤤❤️

Tahini is magic sauce that makes everything better :)

agree! reminds me of my grandmas macaroni salad 

Enjoy the best of both worlds with this healthy salad and homemade tahini.

![Sweet](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9530_rtnvb7/1534989569.jpg/w=700)

#### Sweet and savory – my favorite combination. There’s something great about a combination where you get the best of both worlds. I’ve been making this tahini salad for a few years now, and it’s that good for me to be making it up to this day. 

#### The dressing I’ve used here is my go-to for all my salads. A few years ago, it started off as a 3-ingredient dressing, but has been further improved since then. I’m sure you’ll like it too! Don’t worry about having fruits in your salad, I promise you’ll enjoy it. In fact, the raisins and honey crisp apple are the only items you cannot skip. Besides those, you can pick any type of greens and veggies to fill your bowl up with. For the leafy greens, there are no guidelines – choose according to the number of people you’re feeding. I’ll show you how I make mine, but you can add your own twist to it. That’s the fun in cooking after all!

![Savoury](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9536_s1tvnb/1534989568.jpg/w=700)

### **Sweet & Savory Tahini Salad**
##### Serves: **5 servings**
##### Active time: **15min**

**Ingredients:**
* Salad
* Romaine
* Spinach
* 1 can of chickpeas
* 2 cup lentil or chickpea pasta (optional)
* 1 cucumber
* 1/2 onion or 1 bunch of green onion (scallions)
* 1 bell pepper
* 1 bunch of radish
* 1-2 handfuls of raisins
* 1 honey crisp apple
* 1 bunch cilantro

**For the dressing**

**Ingredients:**
* 2 heaping tbsp tahini
* 1 lemon, juiced
* 2 tbsp Bragg’s liquid aminos (soy/tamari)
* 2 tbsp nutritional yeast
* 1 tbsp dijon mustard
* 1/2 tbsp minced garlic
* Water to your preference of creaminess

**Directions:**
1. If you’re using the pasta, boil your water and cook your pasta accordingly.
2. While waiting, prep your veg. To save time, throw cucumber, apple, onion, reddish, and bell pepper into a food processor and blend LIGHTLY. Do not overdo this, or the veggies will become too wet. Otherwise, chop everything by hand.
3. Use a large bowl and toss your chopped veggies first, then mix in a can of chickpeas.
4. Chop cilantro, romaine and spinach by hand, toss in the bowl.
5. Once your pasta is finished, drain and add to your salad mix. The pasta will be hot, so I suggest chilling your salad in the fridge for at least 30 minutes before serving.
6. Throw all your dressing ingredients into a NutriBullet or blender. Add small amounts of water until it’s not too thick. I prefer it to be the consistency of peanut butter. I like my dressing thick, rather than watered down. If this is too bitter for you, add a dash of agave to sweeten it up, although you won’t need since the salad will be sweet with the apple and raisins! 
7. Once your dressing is ready and salad chilled, you know what to do. Enjoy!


Sweet & Savory Tahini Salad Recipe

Wow this looks so healthy and wholesome! 😋🌱

you always manage to make such colorful, attractive food!

Colors, cauliflower, cheese - artfully put together in this recipe!

![Cauliflower Pizza](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Cauliflower-PIzza_uyxddk/1536292792.jpg/w=700)

#### Vegan cauliflower pizza y’all! This was my first time trying to make one. Originally it was to be a purple cauliflower pizza but [Sprouts](https://www.sprouts.com/) ran out of purple cauli’s so I had to improvise. Usually, I’ll create my own cheese but I felt like changing things up and going for some [Follow Your Heart](https://followyourheart.com/) mozzarella shreds but again, sprouts were also sold out!

#### Improvising on the fly I opted for [Follow Your Heart](https://followyourheart.com/) swiss slices instead of any Daiya products (as I don’t support them any longer) I had to take the slices and grate them to shreds which is why it looks a bit more like ricotta but fret not, the taste was still amazing. I’ve found that [Follow Your Heart](https://followyourheart.com/) makes really good cheese products which is hard to do. I personally consume very little processed food anymore but I would highly recommend this brand over anything else out there for those in transition or just can't give up cheese!

#### So, I created the cauliflower crust with homemade marinara, [Follow Your Heart](https://followyourheart.com/) cheese, caramelized onions and finished off with some cashew parmesan I also created. I ate the entire pizza myself in two sittings that night. You can find the recipe for this bad boy in my new eBook (link in my bio). Love ya all enjoy your day!

### **Cauliflower Pizza**

##### Serves: **2**
##### Active Time: **1hr**

**Ingredients**

_For the Crust_
* 1 medium head cauliflower
* 3 tbsp ground flaxseed + 9 tbsp water
* 1/2 cup almond meal
* 1/2 tsp salt
* 1 tsp garlic powder
* 1 tsp dried oregano
* 1 tsp dried basil
* 1 tbsp pure maple syrup

_For the Marinara Sauce_
* 3 tomatoes, chopped
* 1/2 cup sun-dried tomatoes
* 1 tbsp garlic, chopped
* 1 tsp onion powder
* 2 tsp oregano
* 1 tbsp Herbes de Provence (mixed herbs)
* 1/2 tsp salt
* 2 medjool dates, pitted
* 2 tbsp tomato paste
* 1 basil leaf

_For the Cashew Parmesan_
* 1/2 cup raw cashews
* 2 tbsp nutritional yeast
* 1/2 tsp sea salt
* 1/2 tsp garlic powder

**Directions**
1. Add cauliflower to a food processor and pulse until a grainy rice texture is achieved.
2. Add chopped cauliflower to water in a pan and bring it to a boil. Cover and reduce heat, cook for 5 mins.
3. Drain water, add cauliflower rice to stainless steel bowl and freeze for 10 minutes.
4. Make the flax egg, let sit 10 minutes.
5. Squeeze water out of cauliflower with a dish towel till dry.
6. Add cauliflower & flax egg to a bowl with almond meal and seasonings in the mix. Mix until fully incorporated. 
7. Press the cauliflower mix firmly into your pan, sheet, whatever you’re using, preferably with parchment paper.
8. Bake for 30 minutes at 400°F/205°C till golden. Flip carefully and cook for 15 more minutes.
9. To make marinara sauce, add all ingredients to a blender and mix.
10. To make cashew parmesan, add ingredients together in a food processor and pulse.
11. Remove crust from oven and top with marinara sauce and any vegan cheese plus topping that you like. 
12. Place pizza in the oven again and bake for another 5 minutes until the cheese is melted.


Mint Chocolate Chip Ice Cream Recipe

Mint & Chocolate Chip Ice Cream

Serves: 1 tub

Active time: 20 mins

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