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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yum! I love squash soup!! Have not tried the other 2 yet but would love to 😋

awesome! it's all made without added coloring, and packed full of nutrients!

Add color to your table with these wholesome soups.

![Three color soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Three-Way-Soup_cp9qf7/1539744081.jpg/w=700)

#### Who doesn’t enjoy a good, colorful, simple soup every now and then? This was purple potato, squash and beet soup - they are all delicious with a hint of sweetness. Pair with some bread and you’ll get a perfect feast for fall!

### Three Color Soup
##### Serves: **2**
##### Active time: **1 hr**

**Ingredients**
* 500g purple poatoes
* 1 butternut squash 
* 3 small beets
* 1 onion, peeled and chopped
* 1 fennel bulb
* 2 tbsp chopped garlic
* 2 large carrots, peeled and chopped (purple/yellow)
* 1 cup veggie broth
* 1 cup coconut milk
* 2 tbsp maple syrup
* 2 tbsp soy/tamari
* 2 tbsp tomato paste
* Thumb ginger, minced
* Salt and pepper, to taste

**Directions**
1. Chop your beet, potato, squash and bake at 400F/205C for 30 minutes. Toss with coconut oil & salt/pepper
2. Saute your onion in coconut oil for a few minutes then add carrots, garlic, fennel, ginger
3. Cook a few minutes, add your veggie broth and coconut milk and bring to a boil. Reduce heat, cover and cook 5 more minutes.
4. Remove from heat and distribute evenly among 3 containers. This will be your base.
5. Once veggies are done roasting in oven, take beets and one bowl of your base to a blender and mix. Adjust consistency with more coconut milk.
6. Follow the same process, take purple potatoes and one bowl of your base and adjust consistency. Do the same for your squash as well.
7. Now you’ll have 3 different flavors of soups, finish with some vegan yogurt and enjoy!

Three Color Soup Recipe

Start the day right with a colorful antioxidant boost!

![Dragonfruit Acai Bowl](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Acai_Bowl_rlkjof/1537323832.jpg/w=700)

#### A smoothie bowl, let’s make that an acai smoothie bowl. Nothing special or original about this one. I avoided making one of these for the longest time because these bowls have been appearing everywhere on all my social media feeds! So let’s keep this real simple, like the recipe below and get right into it. Feel free to adapt this one with your favorite fruits, topping etc. Just take the base recipe and play with it, have some creative fun!

### Dragonfruit Acai Bowl

##### Serves: **1**
##### Active time: **20mins**

**Ingredients**
* 2 frozen bananas
* Water from 1 young Thai coconut
* 1 cup triple mixed berries
* Coconut shreds
* Cacao nibs
* Chia seeds
* 1 tsp acai powder
* 1 frozen pitaya package
* Peanut drizzle (optional, see step 1)

**Directions**
1. Make the peanut drizzle by adding 1/2 cup peanuts and 1 tbsp of maple syrup to a blender and slowly add plant milk till semi thick consistency. Add more maple if not sweet enough and that's your drizzle!
2. Rinse blender and now pour the juice of one young thai coconut into the same blender.
3. Add frozen bananas, berries, acai powder, pitaya and blend.
4. Grab a bowl, pour your acai and garnish however you see fit. Coconut, cacao nibs, chia seeds, kiwi - whatever your heart desires 😍 Then finish with the peanut drizzle on top and snap a photo!

Dragonfruit Acai Bowl Recipe

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.

Mint Chocolate Chip Ice Cream Recipe

Mint & Chocolate Chip Ice Cream

Serves: 1 tub

Active time: 20 mins

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