Cashew ice cream Bites

Ice cream:
1 1/2 cups cashews, soaked
for 4 hours
1 small lemon
1/2 cup maple syrup
1/4 cup coconut oil
1 tablespoon vanilla extract
Dash of sea salt
2 teaspoons maca powder or
lucama powder, optional

Chocolate sauce:
2/3 cup cacao powder
1/2 cup maple syrup
1/4 cup coconut oil

1. Combine all the ice cream ingredients in
a blender and
blend on high speed until they become
smooth. There should be absolutely no
lumps whatsoever. Scoop the ice cream
mixture onto a baking tray lined with paper
and place in the freezer. They will set in 1 to
2 hours. Clean the blender basin so you can
use it again.
2. Once the bites are set, make the
chocolate sauce by putting the ingredients
in the blender and mixing them until smooth
and whipped. Add a spoonful to each ice
cream bite. They are ready to eat! Keep
them in the freezer and they will
set even harder.

Penne with Spicy Vodka Tomato Cream Sauce 

Total time: 25 minutes

Serves: 4

    1. Cook pasta according to package directions. Reserve ¼ of pasta water before draining.
    2. In large saucepan over medium heat, heat olive oil, garlic and onion. Cook until soft. Add tomato paste and cook until color darkens.
    3. Stir in cashew cream cheese and plant-based milk.
    4. Add vodka. Bring sauce to a slow simmer and allow to bubble for 6-8 minutes, stirring occasionally.
    5. Add red pepper flakes, salt and pepper to taste and desired heat level. Add coconut oil and stir over medium heat until melted and sauce is creamy. Remove from heat.
    6. Add pasta and reserved pasta water to sauce. Stir in dairy-free parmesan cheese. Adjust salt and pepper to taste.
    7. To serve, top with dairy-free parmesan cheese and basil.


This recipe was originally published on my Vitacost blog. Check out more recipes here

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