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[Vegan] Coconut Chocolate Ice-cream
[Vegan] Coconut Chocolate Ice-cream

Before you jump to [Vegan] Coconut Chocolate Ice-cream recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some improvements. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, mainly by making your kitchen more green.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Environmentally friendly living is not that difficult. It’s related to being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to [vegan] coconut chocolate ice-cream recipe. To make [vegan] coconut chocolate ice-cream you need 7 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make [Vegan] Coconut Chocolate Ice-cream:
  1. Use 2 (14 oz) cans full fat Coconut milk
  2. Provide 1/2 cup plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too)
  3. Get 1 tablespoon tapioca starch
  4. Use 3/4 cup pure maple syrup
  5. Get 1/8 teaspoon sea salt
  6. Use 1 tablespoon pure vanilla extract
  7. Provide 6 tablespoon creamy almond butter, unsalted (or any creamy unsalted nut butter)
Steps to make [Vegan] Coconut Chocolate Ice-cream:
  1. In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble. Remove from heat, then whisk in the almond butter, vanilla and sea salt until fully combined and smooth.
  2. Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away.
  3. Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight.
  4. As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping.

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