Oh yes I did! Now you can eat clean AND enjoy the occasional Nutella ice cream. Unlike the original, this contains no soy and no refined sugars! It’s also vegan, gluten free and paleo. It has a very rich taste, much like real ice cream. If you don’t have an ice cream maker, I highly suggest getting one. You will make your money back within a few batches and you can customize your own creations!
Most organic store bought ice cream costs an arm and a leg. Sadly, a good percentage of them still contain carrageenan, which may be linked to cancer. I personally don’t feel comfortable eating it and that is why I got the ice cream maker. This recipe is really easy and only took 30 minutes! I used my Homemade Nutella Recipe to make this. I just had to add extra milk to thin it out more. I think about 1/4 cup extra milk. I just eyeballed it. You want the Nutella to be the consistency of hot fudge so it can blend with the milk in the ice cream maker. If you really want to try this and you don’t have an ice cream maker, you can add it to my 5 Minute Banana Ice Cream!
Clean Eating Nutella Ice Cream
1 cup Homemade Vegan Nutella or your favorite hazelnut spread
1 can coconut milk (I can’t seem to find the thick coconut milk in anything other than a can.)
2 T maple syrup or other liquid sweetener
Make sure your ice cream bowl has been frozen for at least 18 hours. I try to always store mine in the freezer so I can make ice cream on a moments notice. I mixed all the ingredients in the ice cream bowl itself and attached it to the machine immediately. I used a Cuisinart. It should take about 15-20 minutes. The ice cream will be like a soft serve consistency, so if you like a harder ice cream, put it in the freezer for about an hour or so. That’s it! Enjoy!
Who doesn’t like a Nutri-Grain bar? I used to eat them like crazy until I wrote Nutri-Grain Bars Exposed. If you read it as well, you probably know that they are laden with way too many chemical and artificial dyes. So, naturally, I had to create my own!
Sadly, it took me two tries. The first recipe I made came out like this:
I did some tweaking the second time around and they still didn’t look that pretty, but I thought, what the heck, I will post them! The second time I learned from my mistakes so hopefully, these will be easy for you to make. I made them with pureed dates and also with a fruit spread. I personally liked the dates better as a filling, but use what ever you like. I may make them in the future with my Homemade Vegan Nutella.
Homemade Nuti-Grain Bars
For the bars:
1 cup almonds
1 cup oats
1 cup white whole wheat flour
1 egg (I used a flax egg replacer)
1 tsp vanilla extract
1/4 cup applesauce
1/4 cup maple syrup
1/2 cup coconut oil
2 T milk (I used oat milk)
salt to taste
For the filling:
your favorite fruit spread or 12 medjool dates blended up into a caramel with a bit of water
Preheat oven to 350. In a food processor, grind up the almonds and oats. Measure them before grinding. Once they are ground into a slightly course consistency, add them to a bowl with the rest of the dry ingredients. In another bowl, add the wet ingredients. Add dry to wet and mix just until combined. Gather the dough into a ball. It will be a bit sticky. Wrap it in plastic and place in the fridge for about 30-60 minutes to firm up. Once firm, cut a piece of parchment paper the size of a baking sheet and lay it on the counter. Cut the dough ball in half. I used a bench scraper to cut mine. Take one piece and roll it out onto the parchment, putting some plastic wrap between the rolling pin and dough. Roll it until it is about 1/4-1/2 inch thick. Spread jam onto the top. Roll the second ball of dough the same way onto another piece of parchment. Place that onto the dough with the jam. I made sure all the sides were sealed up. Then slice into squares with a pizza cutter. Bake for about 13 minutes. These should last a week or two. You can freeze them too. Save your parchment paper as well. You can re-use the same piece over and over again. Enjoy!
Let’s face it. We all need a little something sweet every once and a while. Who says you need to give up peanut butter cups? While I will never eat Reece’s version again, I will have a homemade one every now and then! I calculated these to be about 164 calories. Not bad for the size!
I made these with homemade peanut butter and also almond butter. Both worked out well, but I think I liked the peanut butter better. Most homemade peanut butter cups call for powdered sugar. This does not. I just dropped some freshly made peanut butter in the middle of these. So much better that way and also much less sugar too! The chips I used are from Enjoy Life. You can also make your own chocolate with 1 cup coconut oil, 1/2 cup cacao powder and a few tablespoons of liquid sweetener. Or you could melt a couple of bars of dark chocolate with a bit of milk. Any way works. The Enjoy Life chips have a pretty clean ingredient list and are gluten free as well. They do contain a bit of processed sugar which is why I gave some other options. I have tried the chips and the coconut oil chocolate. I chopped one of these up and ate it in my 5 Minute Banana Ice Cream. OMG! Best.Thing.Ever.
Clean Eating Peanut Butter Cups
1 bag chocolate chips (I used Enjoy Life gluten and soy free chips)
3/4 cup milk (I used almond milk)
Roughly 3/4 cup peanut butter or almond butter
Get out a couple of muffin tins and line them with paper or silicone cups. I used standard sized muffin pans, but the mini cups would work well too. Using a double boiler, melt the chips and milk in a glass bowl, stirring constantly to get the lumps out. It makes a great arm workout. Once the chocolate and milk have combined and are smooth, pour a little bit of chocolate in the bottom of each muffin cup. Place them in the freezer for about 20 minutes to set. When they are hard, pull them out and put a dollop on nut butter on top of each one. Fill the remaining cup with chocolate. Repeat until all the cups are filled. Place back in the freezer. I would give them a few hours to set. Actually, I store mine in the freezer as well. I think they would get too soft in the fridge. That’s it!