Vegan Ice Cream Sandwich

Vegan Ice Cream Sandwich

Does anything scream summer like an ice-cream sandwich? We think not! Think creamy coconut-based ice-cream nestled in-between two soft, chewy, plant-based chocolate chip cookies. This delight is plant-based, vegan, gluten free, oil free, and refined sugar free.

Makes: 3 generous ice-cream sandwiches

Prep time: 25 minutes

Cook time: 12 minutes

INGREDIENTS:

 

  • 1 ¼ cups almond flour
  • 1/2 cup rolled oats
  • 1/4 brown rice flour
  • 2 tsp baking powder
  • 1 tsp bicarb soda
  • 1 tbsp LSA blend
  • 4 Medjool dates
  • 1/2 cup coconut sugar
  • 1 tbsp vanilla
  • 1/3 cup almond butter, softened
  • 1/3 cup unsweetened applesauce
  • 1 tbsp molasses
  • 1/2 tsp sea salt
  • 1 cup vegan dark chocolate chips
  • 1 tub of vegan ice-cream (we have used Coco Tribe chocolate ice-cream and Coco Tribe salted macadamia ice-cream)

LET’S BEGIN:

1. Preheat the oven to 180°C and line two baking trays with baking paper. Place your oven racks in the middle of the oven.

2. Place the oats in a food processor and blitz for about 15 seconds to break up the oats. Once blitzed, place into a medium sized bowl.

3. Add all the other dry ingredients to the bowl and whisk to combine (almond flour, rice flour, sea salt, bicarb soda, baking powder, LSA blend, coconut sugar)

4. Place the Medjool dates, almond butter, molasses and vanilla in a blender and process until well combined. Then add it into the dry ingredients. Using your hands, incorporate the wet mixture through the dry ingredients (it will look very dry – that is okay)

5. Add the applesauce to the dry ingredients, stir well to combine.

6. Add the chocolate chips, stir to mix in.

7. Roll the dough into big balls and press into thick disks in the size of your ice-cream tub diameter. You should have 6 cookies.

8. Place into the oven and bake for 15-20 minutes or until a deep golden brown.

9. Allow the cookies to cool and firm up. You can place them in the fridge to speed up this process.

10. When ready to serve, slice your ice-cream into thick pucks using a serrated knife to slice straight through the cardboard tub. Peel the cardboard off the ice-cream and place in-between 2 cookies.

11. Serve immediately or wrap in grease-proof paper and keep in the freezer.

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Chocolate Peanut Butter Caramel Bars

Chocolate Peanut Butter Caramel Bars

The perfect little sweet treat to go with your afternoon tea or as an after-school snack/homework bribery treat for the kids. These moreish bars are no-bake, vegan and gluten free. You can also substitute the peanut butter in the caramel with your favourite nut butter.

INGREDIENTS

Base:

– 3/4 cup Lotus certified organic rolled oats

– 1/4 cup WholeLife Healthfoods organic pitted dates (soaked in hot water)

– 1/4 cup WholeLife Healthfoods shredded coconut

– 2 tbsp melted Jimalie organic virgin coconut oil

– 1 tbsp Lakanto maple flavoured syrup

– Pinch of salt

Caramel Peanut Butter:

– 1 cup WholeLife Healthfoods organic pitted dates (soaked in hot water)

– 1/4 cup 99th Monkey natural peanut butter

– 2 tbsp Bonsoy soy milk

– 2 tbsp melted Jimalie organic virgin coconut oil

– Pinch of sea salt

Chocolate:

– 1/4 cup melted Jimalie organic virgin coconut oil

– 2 tbsp cocoa

– 2 tbsp Lakanto maple flavoured syrup

Makes: 12
Prep time: 20 mins
Setting time: 1 hour
Let’s Begin:

1. Line a 23cm x 13cm pan with grease-proof paper.

2. To prepare the base, pulse the oats in a blender or food processor until flour is formed. Add all other base ingredients and pulse until a mostly smooth texture is formed. Scoop the mixture out and press it into the bottom of the pan. Place in the fridge to chill for 15 minutes.

3. To prepare the caramel peanut butter layer, blend all ingredients until smooth. Spread the mixture over the crust layer. Place in the fridge to chill for 15 minutes.

4. To prepare the chocolate layer, in a small cup, stir all ingredients together until smooth. Pour over the caramel layer. Sprinkle with a little extra sea salt.

5. Place the pan in the refrigerator to set for at least 1 hour or until top is firm. Remove from pan by lifting out grease-proof paper. Use a warm knife to slice.

If you make this we would love to see! Tag us on Instagram @wholelifepharmacyandhealthfood

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The World’s Healthiest Chocolate Cake

The World’s Healthiest Chocolate Cake

Luke Hines has collaborated with Lakanto to create the world’s healthiest chocolate cake!

So, who exactly is Lakanto? Lakanto is a company creating responsibly sweet products that are innovative, delicious, natural and nutritious – all without adding sugar.

They’re best known for their Monkfruit Sweetener – a low calorie, zero glycaemic sweetener that tastes just like sugar.

If there’s one thing nutritional scientists can agree on these days, it’s that eating too much sugar isn’t doing wonders for your health. The sweet stuff is sneaky, finding its way into sooo much of what we eat. Cutting down can feel pretty intimidating, especially if you’re fond of baking, a 3pm treat, or something sweet after dinner. Healthy chef Luke Hines has created this healthy chocolate cake recipe that you can feel good about indulging in!

 

Our World’s Healthiest Chocolate Cake is:

  • Diabetic Friendly (160g serve)
  • Low Carb
  • Gluten Free
  • Dairy Free
  • Refined Sugar Free
  • 100% Plant based

 All that’s left to do is make it for yourself, your family, and your friends. 

INGREDIENTS:

For cake mixture –

  • 300g (3 cups) almond meal
  • 125g (1 cup) arrowroot or tapioca flour 
  • 3 tablespoons coconut flour
  • 2 cups Lakanto Baking Blend
  • 185g (1 1/2 cups) cacao powder
  • 2 teaspoons gluten-free baking powder 
  • 1 teaspoon sea salt
  • 4 Flax Eggs 
  • 125ml (1⁄2 cup) melted coconut oil, cooled, plus extra for greasing
  • 375ml (1 1/2 cups) coconut milk
  • 250ml (1 cup) filtered water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla bean paste or powder

 

For chocolate frosting –

  • 4 cups Lakanto Icing Powder 
  • 125g (1 cup) cacao powder
  • 250ml (1 cup) coconut oil
  • 250ml (1 cup) tinned coconut milk
  • 1 teaspoon vanilla bean paste or powder

 

To decorate (optional) –

  • Fresh raspberries
  • Freeze-dried raspberries
  • Shards of Low-Carb Keto chocolate

METHOD

  1. Preheat the oven to 180°C. Grease the bases and sides of three 20cm springform cake tins with coconut oil and line the bottoms with baking paper.
  2. Add the dry ingredients to a large bowl and mix well to combine. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and whisk well for 1–2 minutes to create your lovely cake batter.
  3. Using a spoon, evenly distribute the batter among the three prepared tins. Transfer to the oven and bake for 30-35 minutes, or until a skewer inserted in the centre of each sponge comes out clean. Remove from the oven and leave to cool slightly in the tins before turning out onto wire racks to cool completely.
  4. For the chocolate frosting, add all ingredients to a stand mixer and mix together on low speed for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and mix for a further 1 minute. Check your consistency at this point and tweak as desired, adding a little more coconut milk to thin it out slightly or a little more Lakanto icing powder if you would prefer it a little thicker.
  5. Once the cakes have completely cooled, assemble the cake by stacking the sponges one on top of the other, adding a quarter of the chocolate frosting between each layer. Slather the remaining frosting over the top of the cake and decorate with fresh and freeze-dried raspberries and shards of chocolate, if desired.

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Our 5 Favourite Vegan Recipes

Our 5 Favourite Vegan Recipes

Happy Veganuary everyone! To celebrate Veganuary this month, we have put together our absolute favourite WholeLife vegan recipes ­– and oh boy was it hard to narrow them down!

We have all bases covered here: sweet and savoury; breakfast, lunch, dinner and dessert! Whether you’re 100% plant based all the time, or just trying it out for our month long Veganuary celebration, there’s something for everyone in our top five favourite vegan recipes.  Which one is your favourite?

For the full recipe – click here.

For the full recipe – click here.

For the full recipe – click here.

For the full recipe – click here.

For the full recipe – click here.

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Vegan Christmas Pavlova Wreath

Vegan Christmas Pavlova Wreath

A vegan sight to behold! Never miss out on indulging in a piece of pavlova again! Deliciously lush, pillowy meringue topped with a cloud of vegan cream and vibrant jewels of seasonal fruit.

Ingredients:

 

For meringue 

  • 1/3 cup aquafaba
  • 1/4 cup caster sugar
  • 1/4 tsp apple cider vinegar

For cream 

  • 1/2 cup aquafaba
  • 1/8 tsp cream of tartar
  • 1/2 sifted icing sugar
  • 1 tsp vanilla extract

For toppings 

  • Roughly chopped pistachios
  • Sliced strawberries
  • Raspberries
  • Rose petal tea
Let’s Begin:

 

1. Preheat the oven to 100°C fan forced and line a large baking tray with baking paper. Place a large glass upside down in the centre which will be used as your guide for piping the meringue mixture later.

2. Using an electric whisk, whisk the aquafaba together with the apple cider vinegar until you get stiff peaks. This should take roughly 8 minutes.

3. Begin to introduce your sugar, a tablespoon at a time whilst whisking. Continue until all the sugar is incorporated and the mixture is smooth without any grains of sugar left.

4. Pipe the mixture in circles around the glass without touching the glass. Remove the glass and bake the pavlova for 2 hours.

5. After the 2 hours is complete, turn the oven off and allow the pavlova to cool in the oven so it remains firm. Do not open the oven door.

6. 10 minutes before you want to serve your pavlova begin preparing the cream. Using an electric whisk, blend together the aquafaba and cream of tartar until stiff peaks form, which should take around 3-4 minutes.

7. Add in your sifted icing sugar and vanilla extract, and beat until fluffy and smooth. This should take about 1 minute.

8. Pipe the vegan cream on-top of your cooled pavlova base and decorate with all your toppings.

9. Serve and devour!

 

For more Christmas treats check out our Christmas Açai Bowl

Follow our Instagram for more festive inspiration @wholelifepharmacyandhealthfood

Christmas Pudding Bliss Balls

Christmas Pudding Bliss Balls

When Christmas Pudding meets bliss balls a little bit of holiday magic happens! These quick and easy bliss balls completely embody the nostalgic festive flavours of a good Christmas pud in a single bite.

These Christmas treats are free from dairy, gluten and grains.

Ingredients:

For bliss ball mixture –

  • 1 tsp coconut oil
  • 1 tsp orange zest
  • 1 cup almonds
  • 15 pitted dates
  • 1/3 cup dried cranberries
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

 For decoration –

  • 1/2 cup vegan white chocolate
  • Goji berries
Makes: 10
Prep Time: 20 minutes
Let’s Begin:

1. Place all bliss ball ingredients into a blender and blitz until the mixture resembles a fine, sticky crumb

2. Firmly press and shape the mixture into balls on a baking paper lined tray or container

3. Place in the fridge to set for 10 minutes

4. While the balls are in the fridge, melt the white chocolate over a double boiler

5. Drizzle the melted chocolate over the bliss balls and garnish with two goji berries

6. Place back into the fridge for 15 minutes and then they are ready to enjoy!

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Looking for more healthy Christmas treats? Try making our Turmeric Gingerbread Men