Friday, March 22, 2013

easy vegan ice-cream sandwiches

It's been 18 days since my husband and I decided to go full blown vegan (one of the best decisions ever! ) and I am happy to report that for the first time in 4 years,  I have been pain free and not sick!  My husband is also seeing some pretty dramatic results (see pictures below) tonight we felt like snacking so I whipped up some easy ice-cream sandwiches (took about 20 minutes from start to finish) which were both void of preservatives and delicious!
The recipe is actually an alerted chef Chloe (love her! ) cake recipe and a simple coconut cream filling,  hope you enjoy!
Chocolate Cookies:
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups water
1 2/3 sugar
about 1/3 cup of soy milk*
1 cup canola oil
¼ cup white or apple cider vinegar
1 tablespoon pure vanilla extract
*add a little at a time until a fluffy whipped texture forms,  almost like the consistency of a stiff mousse
preheat oven to 350
mix dry ingredients in a large bowl,  mix all wet ingredients (except soy milk) in a separate container,  slowly add wet to dry while mixing.  Now add soy milk until the consistency of a stiff but fluffy mousse.  Transfer mix to a piping bag and pipe 1-2inch circles on a greased sheet,  stick in oven for 8-12 minutes or until cooked all the way through.
Coconut Cream:
1can of full fat coconut milk,  chilled
1tsp vanilla extract
powdered sugar to taste
carefully scoop fat from can, making sure not to disturb the coconut water, set fat in mixing bowl.  Add vanilla and sugar,  whip until creamy.  Scoop into a piping bag and gently pipe onto cooled cookies, making little sandwiches.  Stick in freezer for 5 minutes and serve! 

My husband 18 days ago:

My husband today (noticeable belly shrinkage)

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