15 Apr 2013

basil + peanut butter cookies with coconut + chili ice cream

This recipe and post is a big thanks to you. Thanks for what? Voting me FIRST PLACE in The Vegan Woman's 2013 Vegan Food Blog Guide. I had no idea I was even a contender so I was absolutely shocked, honoured and flattered when I saw my placement. I love you all so much, not only for supporting me, encouraging me, and constantly sending me your love from around the globe - but also because you are such beautiful, caring, positive people. You make the world a better place, and I am forever grateful to share this green planet with you.

The reason I continue creating, photographing and sharing the recipes I do, is because you are here to see them! You are my inspiration and every day I work hard to think of recipes that will help make you happier, and make your lives a bit sweeter (literally and naturally). I cannot believe I am where I am today - being acknowledged as the #1 vegan food blog of 2013, having emails and and wonderful comments flooding my inbox, blog and Facebook page daily, and seriously thinking of making this my professional job - but I am so thankful I am. Without you, I wouldn't be here. So thank you... thank you.

I give all my love to you.

Now that the mushy love stuff is over (boo), I will give you the food porn (yay)! I was actually inspired by photos and flavours in this recipe from Desserts for Breakfast (notice the gorgeous photography all over the website) but I didn't have any fresh rosemary. I did, however, have fresh Thai basil! So I thought "Hey, basil and peanut butter would taste great together, right?" Yes. Then my mom gave me the idea to make the whole thing Thai-themed by adding chili to the coconut ice cream. HECK YA. Now we're cooking (or rather, un-cooking).

I know the flavours are little funky slash exotic but TRUST ME - the result is amazeballs. The ice cream is made from coconut milk (not technically raw) and raw cane sugar, but if you want to use banana ice cream or my other raw ice cream recipe - go right ahead. Just make sure to add some chili powder! In the cookies, the peanut butter flavour comes through right away and then you are hit with the flavour of basil - it works.

It works deliciously.

basil peanut butter cookies with coconut chili ice cream: serves five lucky people

3/4 cup buckwheat groats (or oats)
1 cup dates
1 cup fresh basil leaves
4 tablespoons peanut butter (or your preferred nut butter)

Ice cream:
1 can full fat organic coconut milk
1/4 cup raw cane sugar (or your preferred sweetener) 
1-2 teaspoons chili powder, to taste!

To make the cookies: pulse the buckwheat groats in your food processor until they become a rough flour. Add the rest of the ingredients and process until you can press the mixture in your hand and it sticks together. Press into 10 cookies and dehydrate for a few hours if desired. Or put them in the fridge.

To make the ice cream: blend all ingredients until smooth. It will taste SO GOOD. If you have an ice cream maker, use it. If not, Put the ice cream mixture in a container and put it in the freezer, stirring it every 30 minutes until it's all solid.

Assembly: you know what to do. Cookie. Ice cream scoop. Cookie. Bite. Smile.


coconutandberries said...

CONGRATULATIONS! I was so excited to see you had won as I love thisrawesomeveganlife :D This looks like another winner recipe and your photos and moving images are rawesome too :D :D

Camille said...

Hi Emily, félicitations! I'm really happy for you as you really really deserve this. Your blog is most definitely my favourite and out of all the blogs I follow, you never cease to amaze me with how often you post new recipes! You're really creative and we all love you. You've even motivated me to start my own blog (despite initial incertainties and the feeling I won't bring anything new to the plate). I think blogging is about spreading the love and you do just that. Take care!

Anonymous said...

Emily, Congrats! I have a few questions: how did you make the moving images? Do you grow your own kale? I'm really curious! I love that cool effect! keep up the great work. :)

The Vegan Cookie Fairy said...

Congratulations on the Award, you totally deserve it! :)

Grace said...

Congrats Emily! :) You totally deserve that award!

And I bet that would taste amazing with whipped cream on top! (LOL I tried getting the cream with 2 cans... And no luck!!! Any tips?)

This looks super good.. OMG. MUST. MAKE. *insert drooling/zombie-like movement*

BTW, love the moving pics... How'd you do that? :O

-Grace :)

Catherine said...

Ah that is so wonderful about first place!
I pretty much bookmark every single one of your recipes- they are incredible.

Cookies and 'ice cream'- no words.

I've started to grow a pot of organic basil, I can see tiny shoots already, yay. So after big leaves have grown, they will be used in this recipe..
I trust that the flavour combination of basil in the cookies will rock :)

Oh - DO make this blog your full time job or a source of income, the photos and creative deliciousness look professional anyway :D

Catherine said...

I find that I need to buy organic cans of coconut milk, which I get from a local health food shop. Cans from a generic supermarket do not work for me. Yep, I put it in the fridge overnight for the cream to rise to the top

Amy said...

Congrats on the award Emily :)! You are so deserving, love your blog! These cookies and ice cream sound amazing, love the flavor profile! Have a wonderful week :)!

Em von Euw said...

Thanks! I noticed you've done a thai-inspired ice cream too - love it =D

Em von Euw said...

I do grow my own kale =) In fact, I will plant new seeds this week! I made the moving images here:


Em von Euw said...

Listen to Catherine =)

Em von Euw said...

I LOVE growing basil. It is my #1 fave. Aw thanks =) xo

Anonymous said...

Congrats on everything Em!! You deserve it;) I love your blog and I have a few questions; did you use chicolate in this recipe because in the pics, I noticed a bowl of brien batter which looked like chicolate? What's the difference between using solid or liquid coconut oil in recipes? For example, I'f I make one of your cakes and they call for liquid coconut oil, what would happen if I added solid coconut oil instead of liquid? Will it ruin the recipe? I really wonder where you take your pictures and how your little station looks Like? Your photos are just so pretty prefect!! ;) and last question; what computer do you have? I hope I'm not overwhelming you with too much questions but I would like a response back. :) thanks! :-)

Anonymous said...

Woow congrats!! You definitely deserves it. Your pics and blog is Amazing and YES you should make a career out of it. You are such an inspiration! I adore the pics in this post and the recipe sounds delicious.. as Always ;) Many hugs from Amsterdam!

Unknown said...

Yes, GIFs! Woooo! Okay, I don't know I'm so enthusiastic about that haha.

P.S. Yum!

Anonymous said...

Congratulations!!!!! This is raw natural talent u have!!! Let me tell, you I have tried recipes from lots of other sites and YOU ROCK!!! Of course it should be your profession!!!

I want a hardcover print cookbook with all your recipes and BEAUTIFUL pics!!!! Get to It!! :-)

Anonymous said...

CONGRATS on winning! That dessert looks yummy! I liked the moving images. It was fun watching the dessert disappear. : )

Anonymous said...

Awesome awesome awesome! So glad for you and this looks insane good.

Anonymous said...

You're incredible. So creative, artistic and... unbelievably healthy! Inspiring! I definitely want to try these cookies. I had no idea that basil and peanut butter would go together but I totally believe you! Congrats on the award nomination - I definitely agree, your blog is the most inspired vegan one I've seen. Amazing photographs and delicious recipes! So happy for you!

Em von Euw said...

Hey there =)

I made a quick chocolate sauce, you can find the recipe here: http://www.thisrawsomeveganlife.com/2012/01/health-by-chocolate.html

It's best to melt the coconut oil first because then everything blends better, if you use solid coconut oil - it won't ruin the recipe, just make it a bit difficult to blend all the ingredients smoothly.

I use a table in my kitchen that is beside a big window, I put a piece of cardboard behind and drape a table cloth over the table and cardboard, then decorate with dishes, ingredients and the recipe of course!

I have an HP lap top. Hope that all helps, haha =)

Em von Euw said...

I know, I am way too excited.

Grace said...

Okay, thanks! Do you open it and leave it uncovered? Or do you just stick the can in the fridge? No opening needed?

Which brand(s) would you recommend? Would Thai kitchen work?

-Grace :)

Koko said...

Congrats!! Well-deserved!

You've got some cray cray flavas all up in hurr. I likey. But seriously, I've been to Thailand twice and if I can get more Thai basil in my life, I will do it any way possible.

riina said...

i'm wondering did you use all of the coconut milk? not just the white part? looks delicious! :)

Em von Euw said...

For this recipe, I did - but you will definitely have lots of left over ice cream =)

Irene said...

Congratulations! Your photos always make the food to delicious. :-)

Anonymous said...

Huge congraulations! You are very inspiring and a well deserved winner! As for the above recipe - amazing flavour combo!!

Miss H said...

Aaaa! The look absolutely amazing! So glad I found your awsome blog! =)

Nevin said...

Hi Emily, this is unbelievably mouth-watering!! I've tried to make the coconut ice cream but it doesn't seem in any way to be as creamy as yours, and resembles rather some sort of a frosty/frozen sherbet, not what had been originally planned... How do you get your iceCREAM to be creamy without an ice-cream machine then? Do you leave it for an super long time in your blender, until it gets some sort of a whipped cream aspect and consistency? Thanks again anyway for all the fresh and delightful rainbow palette you are offering us! And good luck with the exams!

Em von Euw said...

Hm... I put the liquid ice cream in the freezer (in glass or metal) and take it out every 30 mins to stir it smooth, until it finally becomes solid. It's actually pretty simple and effective, good luck!


Anonymous said...

Hello Emily!
Thank you for reintroducing me to peanut butter in dessert! For some odd reason, I don't really like the whole choco pb combo...but I looooooooved this recipe! The cookies were wonderfully chewy and moist, the flavors fantastic. I am thinking about doing a walnut/rosemary date caramel combo with peaches...I'll let you know how it goes!

Thanks again! Keep up the lovely work.

Unknown said...

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Anonymous said...

I just voted for you! And in the comments part, I wrote all about how wonderful your blog is and how important it is for you to win! :)
Have a wonderful day!

Unknown said...

This post is just fantastic, you have great blogging skills i must way, keep sharing this kind of posts