Looking for easy to make holiday recipes that are also gluten-free, sugar-free, and vegan? We got you! Holiday cooking can be overwhelming sometimes, but these sweet treats can complement your big meals by ending them in a healthy sweet note. In this recipe we try to avoid, sugar, gluten & dairy, so we are going to be using a balance of different alternative sweeteners to achieve a nice flavor, good texture and always being mindful about nutritional value.
ingredients:
1 Can of coconut milk
1 Cup of pistachios
1 Tablespoon cacao butter ( about 30grs)
2 Tablespoons maple syrup
2 Tablespoons lakanto sugar
2 Tablespoons of date syrup
1 Tablespoon vanilla paste
¼ Teaspoon salt
On a small pot, mix all the ingredients, simmer on medium low for about 10 min, to melt the cacao butter and integrate all the ingredients. Let it rest for about 5 min, take the mixture to your blender, and blend until you achieve a smooth cream. This is your ice cream base.
CARROT PISTACHIO GRANOLA
ingredients:
½ Cup grated carrot
½ Cup oats
½ Cup walnuts
½ Cup pistachios
½ Cup coconut flakes
2 Tablespoons maple syrup
1 Tablespoon vanilla paste
2 Tablespoons coconut oil
½ Teaspoon salt
Mix carrots, coconut,coconut oil, vanilla paste, salt and maple syrup on the blender.
On a mixing bowl add Walnuts, pistachios,oats and mix with the carrot paste made on the blender.
Take a baking sheet pan , add parchment paper and spread the granola.
Check every 8 minutes and mix carefully so it bakes evenly. Bake for about 15-25 min (until golden brown at 350). Let it cool and store in a mason jar.
To ensemble the popsicles:
Take your popsicle molds and add the ice cream base half way through, add the carrot granola in the middle and finish covering. Garnish with pieces of pistacho, coconut shavings, carrot shavings and edible flowers.
Put in the freezer and take them out when you are ready to eat them ( this will last a long time in the freezer they will last for 1 month). Enjoy!
recipe by: Vegan Chef, Valentina Cordero @thehouseofv
