3 Jul 2014


I know what you are thinking: "Emily told us she was gonna lay off the desserts!" Well, you are right. I did say that. I was burnt out after writing an entire book on raw vegan desserts in 4 months... so I thought I wasn't going to want to make any for a looong time. Then this past weekend, I visited my friend in Victoria (on Vancouver Island) while camping nearby with my beau (it was a fab trip) and we ate at this fantastic restaurant called be love. I will be posting a review on our experience there soon. We all loved our meals so much that we ordered dessert too. Eva was given this amazing plate featuring a cherry ice cream sandwich and it reminded me of why I love[d] raw vegan desserts so very passionately! My meals and recipes have been so simple lately, and personally I have been loving that. Yet at the same time, none of them have the capacity to make people swoon and moan with pleasure, and simply be wowed at the sight of the dish, like raw vegan desserts do. My sweet treat creativity got flowing once more and I couldn't wait to get home and whip up all these ideas I have for raw vegan desserts! No, really. I have a lengthy list. This was one of the items on said list, and since it was reminiscent of the yumminess in Victoria, it felt like the perfect fit. I can confidently say they turned out wonderfully, and the whole family loved them; even some friends from Switzerland who are visiting right now! I mean, they KNOW their chocolate. 

I used chocolate mint leaves from the garden, but you can use any kind of mint leaf you like. I also used some beautiful peppermint oil from doTERRA, because it's so organic you can eat it! Highly recommended. Top secret info that is no longer secret because I am typing it out on a very public blog: I used a little bit of spirulina powder to give the ice cream that classic mint ice cream colour we all learned to love as kids. You cannot even taste it but it worked perfectly. Nobody knew... mwahaha. Call me the devious nutritionist. But don't actually, 'cause I ain't certified; I am just a crazy girl in a kitchen who likes eating plants and photographing everything. If you wanna keep this recipe low-fat, I give a few adaptions you can make in the recipe directions. As for me? Even though I am super into the whole high carb thing right now, I still love me some fats and I adore nothing more than getting my daily recommend intake of them in desserts like this. We should all be eating some healthy plant-based fat everyday, we just don't need much! So that being said: please enjoy the heck outta these, and share them with those you love. Or those you don't love, so you can improve that relationship. Or let's be real - you might just hoard them in your freezer and not tell anyone, so you can devour them all in stealth mode. I know you. 


1 cup walnuts
1 cup dates
1 tablespoon cacao powder
Pinch Himalayan salt

Chocolate chips:
2 tablespoons melted coconut oil
1 tablespoon cacao powder
1 tablespoon maple syrup

Ice cream:
1 cup young coconut meat 
1 cup cashews 
2 cups water 
2 tablespoons maple syrup
1/4 cup mint leaves 
3 drops doTERRA peppermint oil
Spirulina powder, as needed (optional) 

ADAPTIONS: if you wanna make this low-fat, use rolled oats instead of walnuts; use bananas instead of cashews; and use date paste instead of coconut oil. 

To make the cookies: pulse the walnuts in a food processor until they become a fine powder. Add the rest of the ingredients and process until it all begins to stick together. On parchment paper, shape the dough into cookies however you like. I used a circular cookie cutter and dropped a spoonful into it, pressed it down, then gently tugged the cookie cutter off and made another. Set these in the fridge overnight. 

To make the chocolate chips: whisk together the ingredients, then pour onto a flat plate and freeze until solid. Chop into small pieces and stir into the ice cream when it's thick enough (otherwise the pieces will just sink to the bottom). 

To make the ice cream: blend all the ingredients until smooth, adding tiny amounts of spirulina until the mixture is the colour you want. Put this mixture into an ice cream maker and follow the instructions of the machine. If you don't have an ice cream maker (like me), simply pour the mixture into a metal pan and stick it in the freezer, whisking it up every 30 minutes until it's transformed. Remember to add your chocolate chips! 

Assembly: cookie, scoop of ice cream, cookie. 

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Dana said...

These look divine!! I think mint and chocolate are one of the best raw dessert combos because you get to really capture the beauty of the fresh herbs : ) Can't wait to read about your restaurant review!

Lucia said...

The Devious Nutritionist strikes again! Your ice cream sandwiches are a perfect balance of elegance and fun, health and indulgence. Where might I find young coconut meat?

Anonymous said...

These look amazing. Can't wait to try to make them. My only problem is.... Can I use something else instead of young coconut meat? As they are difficult to get here :)
Thank u.

Melissa @ Nourish By Melissa said...

Holy yum! It's crazy how such healthy ingredients can create something so decadent !

Angela @ Canned-Time.com said...

I could easily eat these by the dozen. My favorite flavor of ice cream, made as healthy as can be. Brilliant!

The Vegan Cookie Fairy said...

Whenever I overdose on sweet things I say to myself: 'NO MORE! I don't want to even THINK about dessert for another week!' And then before the end of the week I'll be making cakes again... haha! These look just ravishing, I bet they were popular!

Em von Euw said...

@Anonymous - sure! Just use more nuts, or if you don't mind not being 100% raw, use organic canned coconut milk ;)

Em von Euw said...

@Lucia - asian foo stores! If you cannot find it though, just use more nuts, or if you don't mind not being 100% raw, use organic canned coconut milk ;)

The Yogi Vegetarian said...

How spooky- was thinking about trying out raw vegan mint choc chip icecream only yesterday! Now I'll make these instead of wasting time and money inventing stuff that might not work... thanks :)PS: I've gone about 80% raw now. Feeling really good :)

Kate McCabe said...

My sister lives in Victoria, and she and family go to Bliss restaurant, which is Be Love's sister restaurant. Bliss is amazing, and I think Be Love is just a bit more ritzy. um....the people that run these places are wonderful....Be Love came along after Bliss. k.

One love said...

Looks divine...

genevieve @ gratitude & greens said...

This screams summer- oh yum! I've always used avocados in mint ice cream to get the colour green. I never thought of using spirulina- that's genius!

Natalie said...

Looks amazing! Can I substitute the peppermint oil for mint extract?

Em von Euw said...

@Natalie - yep ;)

Anonymous said...

although i know the peppermint oil is used in a recipe, and not ingested undiluted in this post--this is an interesting read about the possible risks of ingestion of essential oils. they are very powerful medicine, and at times, the whole herb is more appropriate to use then the highly concentrated volatile oil! food recipes may be one of these......hope you find it enlightening!

Unknown said...

Have you ever let the ice cream sit over night? Mine became too hard and wasn't nearly as enjoyable as the night before. Any thoughts? Maybe I'll just microwave it a couple seconds.

Anonymous said...

there's full of "mistakes" on the grammar, but I wasn't planning of buying any books anyways...