Saturday, September 20, 2014

Vegan Caramel Swirl Ice Cream

Sorry I've been a bit absent from my blog of late. I've been super busy on a few other projects. Maybe too many actually. They always say and I tend to agree that to do something properly you should concentrate on one thing at a time. O'well I'm trying to do 3!! and here I am posting a recipe. I'm calling it time out and I really want to share something with you guys cos I've missed you and I don't like being away too long. 

I've done a lot of new recipes in the last month mostly for my 'Little book of raw tarts' that I plan on finishing this week. I've tried to make sure there's something for everyone. Low fat, healthy fats, protein, carbs, grain free, dairy free, nut free, seed free, coconut free etc. etc. but full of taste and and texture!!! :-)

Now.. as for this Ice Cream recipe.. It's absolutely healthily delicious, smooth, creamy and rich making it a decadent treat or sneaky snack any day of the week. Actual hands on time is not that long at all it's the cooling and freezing that takes the longest. I finished mine with my ice cream maker but if you don't have one then I think that placing it in the freezer until it starts to freeze around the edges then lightly blending again to incorporate some air into it would also work. Just don't overdo it as it will warm it up too much and you will end up at the beginning again with a runny liquid. If your blender jug will fit into your freezer best to keep the mix in it. 

 Vegan Caramel Swirl Ice Cream


¾ cup coconut sugar
¾ cup coconut milk fat/cream
2 tbs honey or coconut nectar
¼ cup coconut oil

Ice Cream:

1 cup coconut sugar
1 ½ cups coconut cream
1 tsp vanilla
1 cup raw cashews
½ tsp guar gum


  1. Add all ingredients to a pot and simmer slowly for about 20 minute’s stirring occasionally until it thickens slightly. 
  2. Pour into a heat proof container and let cool

Ice Cream:
  1. Add coconut sugar, coconut cream and vanilla to a pot and simmer gently to dissolve the sugar for about 7-8 minutes then let cool slightly before adding to a high speed blender with the raw cashews. 
  2. Blend until smooth and super creamy with absolutely no lumps or bumps! 
  3. Open the top of the blender and with the motor running slowly and rain in the guar gum if using so that it’s doesn't create lumps. Blend for another 40 seconds while it thickens slightly. 
  4. Pour into a container to cool before adding to an ice cream maker. Follow instructions to create a thick ice cream. 
  5. Place the mix into a container then gently spoon the caramel sauce over the top and carefully and minimally drag the end of the spoon or a knife through the mix to create a swirl. Be careful not to overdo it as there's a fine line between a swirl and a big blurr! 
  6. Freeze until ready to serve.

Tip: There will be some caramel sauce left over, it's great to pour a little extra over the top when you serve. 

Enjoy! :-)

If you make this without the ice cream maker can someone please let me know how it goes. I love to know..

Sunday, August 24, 2014

Orange, Goji and Carob Balls

As I lay in bed this morning enjoying the sound of rain and the luxury of being able to sleep in my mind wondered off into creativity mode as it does quite often when as my body has decided it's had enough rest. I wanted to do something with goji berries seen as I have so many of them. (I tried to order 1 kg but the minimum was 5kg.. so yep, they sent me 5) and I have a fresh batch of beautiful raw carob bites and fresh oranges from the garden so that was my inspiration.

Wednesday, August 20, 2014

Carob Camu Camu Smoothie

It was cold and rainy on Saturday morning when I made these yummy thick, sweet and fruity smoothies. Here is some information about Camu-camu from the Raw Pleasure site which is where it can be easily purchased online. PS. You can get the carob there as well. :-) (yeah, I know I sound like a salesman for RP but you know what, she's one of my besties and she gives me heaps of samples to try and if I didn't like then I wouldn't tell you about them. They're also really good for you and not easy to find in local health food shops so I feel like I'm doing you a favour as well. I hate it when I find something new and don't know what it looks like or where to find it so I hope you don't mind my little links)

Camu-camu offers astringent, antioxidant, anti-inflammatory, anti-pain, anti-viral, emollient and nutritive properties and contains natural beta-carotene, calcium, iron, niacin, phosphorus, protein, riboflavin, thiamine and the amino acids valine, leucine and serine. This makes Camu-camu invaluable for metabolic processes, including the formation of white blood cells, maintaining a healthy immune system, and support for the brain, lymph glands, heart and lungs.

Saturday, August 16, 2014

Chocolate Mousse Cake - raw vegan

This post is an entry into the Nuffnang 'Fresh Recipe' Network Competition, thanks to BRITA. Check out for inspiration and exclusive recipe by Gary Mehigan. 


It's a cold and rainy day here making it perfect for rich chocolate treats, a good movie and trackies! So why not make the chocolate healthy. Actually, I bet you won't even notice that it's made from plant based natural ingredients and superfoods. 

Wednesday, August 13, 2014

Curried Pumpkin & Carrot Sauce

 I've been on a roll with vegetable sauces lately. I like to have a good supply in my fridge ready to go. The Ratatouille Relish and Catchup are always staples. The Catchup is nice and sweet, while the Ratatouille Relish is great when I feel like something in between, not too sweet and as I'm not adding the salt it's not to savory and salty, it's just nice and creamy with a nice mellow flavor that's great added to salads, especially with the Catchup to add some sweetness. I also love it just as a dip with mushrooms, zucchini and carrot slices. Actually there all good for everything and anything, even just eating straight out of the jar with a spoon!!

Monday, August 11, 2014

Carob Vanilla Cream Cupcakes


I'm sharing these delicious little raw vegan cupcakes with you today because if you need any carob it's on special at Raw Pleasure and I know what their like, if you need it asap, they will get it to you asap. :-) That's not the main reason, they taste amazing, but then you should know by now that I love carob. I also made a scrumptious Chocolate Mouse Cake on Saturday as well. I'm going to share the recipe for that one this week as well. It has to be good because he (my main man) is having it for afternoon tea and dessert. That only happens when it's pretty special. Oh, and he is a chocoholic!!

Thursday, July 31, 2014

Homemade Creamy Body Butter

It wasn't my intention to blog this recipe but I always feel compelled to at least give as much as I can in the way of ingredients, methods and preparation. There's  nothing worse that seeing something you want to have or do and not having any idea where to start. So this is not an exact recipe, it's a guide with some general instructions on how to make a healthy, homemade, natural body butter from ingredients you just may already have in your pantry. I never measure the ingredients and every time I make a batch the contents always depends on what I have at that time.. when I run out of body butter there's no waiting, I need it asap so I just make do. Lately I've been adding a natural store bought lotion as all of the ingredients in it are very greasy and I have a bad habit of adding too much cacao butter to the mix in winter which makes it set way too hard. With the coconut also setting during winter it's a double whammy. The lotion also helps to make it really light and fluffy but the trick is not to over-mix it or you will lose the lot and have to wait for it to cool as it will melt and turn into a warm to hot liquid and that defeats the purpose of purchasing good quality raw ingredients. You'll than have to cool it and have another go at fluffing it up. This usually works but can be time consuming.

So here you go, have a try, use what you have or get some extra ingredients appropriate for your skin type. Mine is very dry so I use all of the richest most nourishing ingredients I can get my hands on. I've listed some skin advantages of the ingredients I use so that you can make your own choice on which ones you'd prefer to use or invest in.

Tuesday, July 29, 2014

Strawberry Carob Tarts

 Strawberries are in season at the moment. Australian strawberries are at there prime from May to October as they are a winter fruit meaning they are in abundance and the prices are great. We are getting them for $2 a punnet. To be honest I'm not really a fan of them which is surprising because I generally love anything that's a fruit or vegetable. Lucky for my family though because I'm not really good at sharing my favorite fruits so I'd probably hoard them somewhere and they'd get none! It's something I'm working on and I must admit, I think I'm getting better.