I am not ashamed to admit my favorite foods are ice cream and pizza–and always have been. I imagine that many, many kids out there love and may even claim that chicken nuggets are their favorite foods. I don’t have kids, so I am no expert, but I imagine kids would never notice the switch-a-roo from a pre-made frozen brand or fast-food. This dish is easy to make, easy to cook and fun to eat. If you’re rushed for time, I’d suggest flattening out the nugget, so it’s more of a patty–it’ll cook faster. We made a really quick Curry Mustard to go along with.

And, FYI, we’re now on Facebook. Please like us (haha) and give us a review too!

After tasting these, you couldn’t pay me to eat the real thing. A recent trip to my grand-ma-ma’s had us partaking in a slice of chocolate cake. It had been quite a while since we had eaten anything like this. I really noticed my taste buds perceiving sweet differently. I had an epiphany, I do not like “conventional” desserts anymore. They’re cloyingly sweet and quite tasteless. The lack of quality and flavor is hidden by a mass of sugar, I suppose. And no, my grandma didn’t make this cake, so I’m totally allowed to diss it!

Ingredients

• 1 1/2 c 70% (or higher) dark chocolate
• 1/2 c coconut oil
• 1 T sugar
• 1/4 c finely shredded, unsweetened coconut (also called dessicated)
• 1 t coconut extract
• 25 almonds, toasted

Method

(Relatively Labor Intensive but Insanely Cute Method)

Place the chocolate in a bowl in the microwave for 30 second increments, stirring between each time. It should only take 2 cycles to get the chocolate melted.

Line a mini-cupcake pan with paper liners. Using a spoon, drop about 1 tablespoon worth of chocolate on the bottom of the liner and swirl it around with the spoon, making sure the chocolate gets on the sides of the liner! Place in the fridge to harden, about 5 minutes.

In the bowl of an electric mixer, add the coconut oil, sugar, dessicated coconut and coconut extract. Mix until smooth, about 2 minutes. Using a clean spoon, drop about 1 tablespoon worth of the mixture into the center of the hardened chocolate. Place in the fridge to harden, about 10 minutes.

Top each candy with the rest of the chocolate. Use your finger to smooth it, if ya gotta! Top with a cooled, toasted almond and stick the pan in the fridge to harden.

This is the creamiest ice cream I have ever tasted. Top it with fresh berries, nuts or toasted coconut. It’s hard not to lick the bowl, at least for me.

Ingredients

• 3 c coconut milk, canned or carton
• 8 oz. creme fraiche*
• 1/4 c sugar
• 1/4 t salt
• 6 egg yolks
• 1 t vanilla extract

Method

In a saucepan whisk together the milk, creme fraiche, salt, sugar and vanilla extract. Set the saucepan over medium heat and let the sugar dissolve.In a separate bowl, whisk the egg yolks together.

While whisking the milk mixture, slowly add the yolks into the saucepan. Using a spatula, continuously stir the yolk/milk mixture until it thickens and coats the back of the spatula. This will take about 10 minutes.

Pour the ice cream base into a bowl and set in the fridge to cool. Once it’s cooled you can do one of three things:

1. If you have an ice cream maker:

Pour the base into your ice cream maker and freeze according to the manufacturer’s directions

2. If you don’t have an ice cream maker:

Stick the base directly into the freezer. The end result will be denser, but it’ll still be tasty.

3. Make it in a bag:

Remember? Like you did in elementary school—

*Creme fraiche is a naturally cultureded cream. It’s like sour cream, but not as tangy. Use the full fat variety, low fat will curdle when heated. If you don’t want to use or can’t find it, just use more coconut milk.

{Once you’re ready to eat, let the ice cream sit at room temperature for about 20 minutes. The texture will soften and the flavors will be more pronounced.}

I don’t add sugar to this recipe, but you could, of course. It tastes somewhat like coffee with cream, but has a thicker, more luxurious mouth feel.

Brandon & I actually bought a coconut for this recipe! Please note the multiple ‘hacks’ made to this poor coconut. We finally broke down and sourced YouTube for some guidance.

We were thinking it would taste much more coconut-y than canned coconut milk. Let me tell you, just buy the canned stuff, or if you can source the SO Delicious brand of unsweetended coconut milk, it works just as well–except, it’s way easier & cheaper!

If you decide to use canned coconut milk, use the full fat variety. Reserve some of the cream that separates inside the can and dollop it on top of the mocha. It tastes like nutty whipped cream!

Ingredients

• 4 c coconut milk
• 1/2 c cocoa powder
• 1 t vanilla extract
• 1 t instant coffee powder*
• 1/4 t salt

Method

Dump all the ingredients in a saucepan on the stove. The cocoa powder won’t dissolve until the milk has heated a bit, so don’t panic. Use a whisk to swirl it all together and serve hot, just like coffee.

{*Instant coffee, as opposed to regular ground coffee or espresso powder, dissolves INSTANTLY in hot liquids.}