Paleo & Vegan Chocolate Chip Cookies

A Recipe By Zanecdavis.com

Author Notes:

These cookies are almost too good to be true. They’re grain-free, egg-free and naturally sweetened. They’re properly combined and to top that off, they’re vegan. They also happen to be incredibly easy to make and absolutely delicious–> the kind of cookie that you can whip together the moment a cookie-craving strikes, without suffering from a crazy sugar-crash later! I recommend making a double batch and stashing them in your freezer for “emergencies.” 

Ingredients:

Makes 2 dozen

  • 2 cups almond meal, or almond flour
  • ¼ cup coconut oil, softened (non-vegans can use butter)
  • 3 Tablespoons pure maple syrup
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 2 teaspoons vanilla extract
  • ½ cup dark chocolate chips

Extra Notes:

WARNING: Cookies may look crumbly at first but the final product looks normal.

Directions:

  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil, maple syrup and vanilla extract and mix well.

A Recipe By Zanecdavis.com

3. Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment          paper.

4. Bake at 350F for 8-9 minutes, until the edges are golden brown.

A Recipe By Zanecdavis.com

5. Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.

-Adapted From Detoxinista-

Advertisements

Magic Shell

A Recipe by Zanecdavis.com

Author Notes: 

This is barely a recipe, but it really is magic. All you need are two parts coconut oil to three parts chocolate — make as much or as little as you like. Pour it over your favorite ice cream, wait a few seconds, and there you have it: magic shell, made at home.

Ingredients:

Makes 1 cup

  • bars (160 grams) good quality chocolate (I prefer dark)
  • 100 grams coconut oil
  • Ice cream, for serving

Extra Notes:

Goes great re-heated but goes fantastic fresh.

Directions:

  1. Chop your chocolate and add it to a microwave-safe container with coconut oil. Melt in 30-second intervals until liquid.
  2. Pour over ice cream (or smoothies!), and watch it harden. Then crack it open. Magic!
  3. Because of the melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge. If your leftover shell hardens, just re-melt in the microwave.

-Adapted From Marian Bull-

Chocolate Coffee Ice Cream Cake

A Recipe by Zanecdavis.com

Author Notes: 

For this decadent treat, rich and chewy nibby brownies are topped with coffee ice cream and a billowy layer of no-churn sweet cream ice cream. 

Ingredients:

Serves 10 to 12

  • FOR THE BROWNIE LAYER:
  • ounces bittersweet chocolate, chopped
  • tablespoons unsalted butter, cut into pieces
  • cup sugar
  • eggs
  • teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup plus one tablespoon all-purpose flour
  • 1/4 cup cacao nibs
  • FOR THE COFFEE ICE CREAM LAYER:
  • cups heavy cream
  • cup milk
  • 1/4 cup coffee beans, coarsely ground
  • 3/4 cups sugar
  • egg yolks
  • tablespoons Kahlua or other coffee liqueur
  • pinches salt
No-Churn Ice Cream:

  • 14 ounces can of sweetened condensed milk
  • cups heavy cream
  • tablespoons bourbon
  • pinches salt

Extra Notes:

The Magic Shell is best when hot and ice cream is best when cold.

Directions:

  1. FOR THE BROWNIE LAYER: Preheat oven to 350º F. Line an 8-inch springform pan with parchment paper and grease the bottom and sides generously
  2. Put the chopped chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until the chocolate and butter are completely melted. Let cool.
  3. In a separate bowl whisk together the sugar, eggs, vanilla, and salt until the mixture is lighter in color, about 3 minutes.
  4. Pour the melted chocolate mixture into the eggs and whisk to combine, then fold in the flour and 2 tablespoons of the cacao nibs. Pour the batter into the prepared pan and sprinkle with the rest of the nibs.
  5. Slide your pan into the oven and bake until a toothpick inserted into the brownies comes out clean, 25 to 30 min. Cool completely, then remove the outside of the springform pan and slice the brownie round in half horizontally. I find the brownies are easiest to slice after a few minutes in the refrigerator. Leave the bottom half of the brownies in the pan and put the outside of the springform pan back in place. Break the top layer of brownie into 1-inch pieces and set aside. Then prepare the coffee ice cream.
  6. FOR THE COFFEE ICE CREAM LAYER: Heat 1 cup of heavy cream to just below simmering, turn off heat, add the coffee beans, and let steep for 5 minutes. Drain the mixture through a coffee filter and transfer it to a bowl with a strainer set over it.
  7. Combine the milk, remaining heavy cream, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat, being careful to not let the mixture boil. Stir often, and cook until the mixture coats the back of a spoon, about 10 minutes. Strain the mixture over the coffee-infused cream and stir to combine. Add in the coffee liqueur if using. Chill over an ice bath (or for a few hours in the fridge).
  8. When completely chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. Spread the soft ice cream mixture over the trimmed brownie layer still in the pan. You want to fill the pan so it is about halfway full, which means you will probably have a bit of extra ice cream leftover; freeze it in an airtight container to enjoy later. Top the coffee ice cream with the broken brownie pieces. Put the pan in the freezer to firm up while you prepare the sweet cream ice cream
  9. FOR THE NO-CHURN ICE CREAM LAYER: Whisk the sweetened condensed milk, bourbon, and salt together in a large bowl.
  10. In a separate bowl, whisk the heavy cream to stiff peaks. Then gently fold it into the condensed milk mixture.
  11. Top the coffee ice cream and brownies with the sweet cream mixture (you may have a bit leftover) and freeze overnight before slicing. Just before serving, sprinkle with a few teaspoons of cacao nibs and top the slices with chocolate sauce. I like the Magic Shell with a pinch of salt. Enjoy!

Adapted From Yossy Arefi-