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Laura makes a trio of raw, vegan desserts, and shows you a recipe for raw vegan hazelnut pancakes.

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Transcript

- I'm gonna show you how to make an ice cream that's dairy free, obviously, super creamy thanks to the coconut, and also really delicious. Let's go make it. Yes, these ingredients have fat, but, come on, we're making a dessert here, it's not a salad. First things first, we need to open some coconuts. The way to do this is to lay the coconut on its side so it's kind of stabilized. I'm just trying to get this little edge right here. Don't be scared, oops. Okay, so just get a nice little hole there. You could also just shimmy the top off with the butt of a knife. So now we're just gonna scrape the meat right out of these coconuts and into the blender. Just use the back of your spoon. Sometimes it takes a second to get it out. You'll probably get little pieces of shell in there. That's okay, just pull them off. That's it, got it all. We're just adding our meat to the blender. Now we're gonna strain our soaked cashews. These guys have been soaking overnight and we're just gonna put them straight in there. We're also going to add in some coconut water. You can just kind of ladle it in here. Some agave nectar. Some peppermint extract, 'cause it's mint ice cream, after all. And some matcha powder. So we're just putting the matcha powder in for color. It doesn't affect the flavor at all. Don't freak out if you don't have it, but it does give it that Baskin-Robbins green mint chip color, so. And now we're gonna blend it up. you might have to smoosh it down a little on the sides. Just make sure everything is nice and blended. We're just gonna scrape out our vanilla bean and add that in as well. You can do it with the back of a knife. This stuff is gold. It smells really good. So now we're gonna blend in our last ingredient, the coconut oil. This is my favorite part because it just makes it super creamy, it completely changes the texture. It's very exciting. All the dangerous parts are over, people. We're good to go. Now, we're just gonna pour this mixture into the bowl. Oh, yes. It looks delicious. We're just gonna fold in our cacao nibs. Cacao nibs are basically just raw, unprocessed chocolate, and they're a serious superfood. They're packed with antioxidants, they're really good for circulation. They even help produce serotonin. If you're hard up for cacao nibs, you could also use chocolate chips. Do whatever you want. So now, our cacao nibs are folded in. We're ready to make this into ice cream. If you have an ice cream maker at home, by all means, use it. If you don't, this is an easy trick to make ice cream. Just keep it in this bowl here, stick it in the freezer, and every 30 minutes or so, just pull it out and stir it a little bit. We're doing this to keep it light and airy and just so it doesn't freeze into a solid block. Is this the healthiest vegan dish you could make? Not at all. But it's not supposed to be, it's ice cream, so just enjoy it. Pancakes are a serious comfort food, and as a kid, I could eat 'em all day long. Now, I have two of 'em, and I need to go take a nap. These pancakes we're gonna make though are made of bananas and flax, which is just gonna keep your body moving. Let's go make 'em. Here's the shopping list for whichever lucky son-of-a-gun gets to wake up with you. Don't give these guys any flack. Flax seeds are packed with omegas, fiber, and protein, so for being such a tiny seed, they really pack a big punch. Also, they're best when you buy them whole and grind them up yourself. That's where you get the most nutrition. So we're gonna start this recipe off by making some flax eggs. That is just putting water straight into some ground flax. We're just gonna let it sit for about 15 minutes, and it's gonna set up and have that texture of an egg. And while we're waiting, we're gonna make some Nutella. To start off, I'm gonna take these hazelnuts which I have soaked overnight and just pour them through a strainer, get rid of that water. That's perfect. I soaked them overnight to soften them up. It also actually makes them easier to digest. Just gonna put these straight in the food processor. I'm gonna add about a half a cup of coconut oil. This is just to help it get creamier faster and it helps it set up. Takes some minutes. Now I'm gonna add the sweetener, which I'm using maple syrup. You could use whatever you like. Some vanilla. Now I'm gonna blend it up again. And last, I'm gonna put the cocoa powder in and blend some more. And just to finish up and get the consistency we want, I'm gonna add a couple tablespoons of almond milk, just a little at a time until we get to that nice, creamy Nutella consistency. We just want to make sure that it's nice and spreadable to put on our pancakes. Okay, texture looks great. I think we are just about done. Oh, uh-uh. - [Crowd] No way! - We're not putting corn syrup or whey or any of that other crap in here, just all plants. So we got our Nutella in here. We're gonna start by mashing up some bananas. You can just do that really easily with a bowl and a fork. So you want to go for bananas that are kind of on the riper end of ripe. And now we're just gonna mash it up, do the mash. The monster mash. Little bit of smash. So just get all the lumps that you can out. It doesn't need to be like a puree, you just want it mashed. This banana looks good. Looks like our eggs are freshly hatched. Let's just add them in to the banana. It really, it's got a real vibe going on. Start mixing this around. Okay. We're gonna add the coconut oil. The coconut oil is nice because it helps it to bind, gives it some moisture, and we're also gonna put some almond milk in here. So these are all of our liquids all together in one bowl. Let's just make sure they're mixed up as well as they can be. So now we're done with our wet ingredients, we can just set these aside and mix up our dry ingredients. I have some oat flour here. You can really use any gluten free flour, but I like this one just because it's oats, it feels breakfast-y. Also some cinnamon. Some baking soda to help it get nice and fluffy, and a pinch of salt. Let's just whisk that up. And then we're just gonna add the wet ingredients straight into the dry bowl and mix it up a little bit more. Okay, this batter is ready to go. Let's make it into some pancakes. So, the skillet is getting nice and hot. I like using cast iron because it's actually a really good way of fortifying your food with iron which is really important for vegetarians and vegans 'cause they're not necessarily always getting the iron they need. I think we're ready. First I gotta grease this up. Using my mister. Where'd I get it, is that what you asked? T.J. Maxx. I have coconut oil in here and I'm just gonna spritz. So, you could just pour it in, but I'm using a ladle to do this. And I'm holding it really close to the skillet because if you hold it really far away, sometimes the bubbles can break and we like those bubbles. And now, we wait for some minutes. Pancakes have a lot of names. Hotcakes, pancakes, flapjacks... Pancakes. Ready? I was trying to do something cool! How about a pancake joke while we're waiting? One banana pancake, two flax eggs, and a veggie sausage walk into a bar, and the bartender says, "Sorry, we don't serve breakfast." All right, these are done. Okay, so between pancakes, we're gonna spray our skillet again. Okay. What did one pancake say to the next? "See you on the flip side!" Okay, we're finishing up these last two. And these are our finished pancakes. So now we've got our pancakes and our Nutella done. Let's put the two together, see what happens. We know what's gonna happen, but. Now this would be delicious as is, or I could put maple syrup right on top, or I could take it to the limit and start stacking them. The Nutella acts as the Spackle. I like to smoosh it down so you can see it coming out the sides. All right, and we are all done. I'm just gonna eat some of this. Ho! The cut makes the whole thing worth it. Oh my God. These pancakes are no joke. Today we're making ice cream sandwiches. There are two delicious parts. You got your ginger cookies and your chai ice cream, both of which are delicious on their own, but when you put them together, it's just magic. Let's go make 'em. Blackstrap molasses is kind of an old school sweetener. It's packed with iron, calcium, and magnesium, and it's also really good for your hair. Blackstrap molasses, because I'm worth it. So, we're gonna start off making our ginger cookies. Super simple. I'm gonna throw some dates into the food processor. They add a bit of sweetness to the cookie, they also are the glue that holds the cookie together. Remember to take out the pits, though, 'cause if you blend with pits, it's the pits. And I'm just gonna blend these by themselves because I want to make sure they get really thoroughly blended and turned into almost a paste. Okay, that's great. Now, I'm going to add the almond butter. It kind of just helps it bind. Now I'm going to add in my molasses. By blackstrap molasses. You gotta have molasses in your ginger cookies. It's as slow as molasses, so. Actually, I'm just going to blend this to make sure all of this gets nicely incorporated before we move on. And now I'm going to add some ground ginger, that's an important one in ginger cookies. A bit of salt, and some coconut flour. Now this is just shredded coconut that I ran through the food processor ahead of time to turn it into a coconut flour and give it one more little blend. I'm just gonna smoosh down the sides a bit because sometimes the wet stuff gets stuck at the bottom. Don't get stressed. Okay, this looks great. I'm gonna pull out my Saran wrap. Put the dough straight onto here. Just roll it into kind of a little ball. It doesn't have to look perfect for this part. And we're just gonna put this in the fridge for about an hour to make it a little easier to work with 'cause sometimes when it's room temp it can be really sticky and hard to roll out. Okay, so I've got my cookie dough chilling in the refrigerator, and I got my chilled bowl because to start making the ice cream it's not totally necessary, but it really sets up best in a cold bowl. Now I'm gonna open up my two coconut milk cans. I'm just gonna flip them. These have been chilling overnight. So the great part about this is that you just get to pour out the liquid at the top. And then you're just left with the meaty part which you're gonna put into your chilled bowl. And now, we're gonna whip this up. So you're probably wondering why we aren't just mixing this up in the food processor, 'cause we're about to throw everything into the food processor, but we have to do this part because it kind of gets some air into that coconut meat, makes it nice and fluffy and it's an important part of the texture of the ice cream. So this is what we're going for. We're just gonna set this aside for a second while we add the other ingredients of our ice cream, one of which is dates that have just been soaking in some water. Also, just some straight chai tea. This is brewed really strong, but that's just so the flavor can really come out. I'm also gonna add in some vanilla and just a pinch of salt. And let's blend this. And last thing, we just need to add in our coconut. And this is really serving as the base of the ice cream. And, blend. This is great, it blends really quickly. So we can just pour it straight into this container. And now, this mess is going in the freezer. BRB. So I just popped my ice cream into the freezer and I grabbed my dough which had been refrigerating for an hour in TV time. Now we're just gonna roll it out. It's easiest to do if you have some wax paper and you use a rolling pin to roll it out between the two sheets. Let me show you. Here's our little hockey puck of dough, and we're gonna put it between the two sheets. So I like to just kind of smoosh it out a little with my hands, give it a nice massage. It's got a lot of nuts, so. And now, I'm just gonna roll it. So I'm just trying to get the little mounds that are in the middle here. Okay. We're done with this. And now we're just gonna cut little cookies. So we make 10 cookies, that's gonna give us five ice cream sandwiches, and for the rest of these little scraps I'm just gonna pop 'em in the freezer for later, but for now I just have these on my tray and they're gonna go in the dehydrator overnight. And I will see you tomorrow, probably in the same dress. Good morning, it's the next day. Surprised you didn't notice. Ah, let's have some ice cream sandwiches for breakfast, shall we? These cookies have really firmed up. They're gonna have a nice crisp bite when you get in there. They need to be firm enough to hold the ice cream, that's an important part. Okay. And then we're just gonna smoosh this down, either with your fingers, or if you're on video, with a spatula. Huh? I want to eat that, but I'll make another one. I've got nothing against Astro Pops, but you can only eat so many of them before you go into some sort of sugar coma. These guys, on the other hand, are a great alternative to anything you find in an ice cream truck, so let's go make 'em. A raw recipe with only a few ingredients? I know, crazy, right? Lemons are one of the most underrated fruits in my opinion. They're not flashy or glamorous, but they're really cheap, and they have a bunch of amazing benefits. They're great for your digestion, for detoxification, and they also increase collagen which just makes your skin glow, so we all need that. Get your glow on. So, we're gonna start out by making our own almond milk. I've had these almonds soaking overnight. We're just gonna put the almonds and the water straight into the blender and blend it till it's nice and smooth. This is one of the better blenders on the market, but it's still gonna take me at least two minutes, so if you have more of a regular blender, just be patient, chill. Okay, great. Now, we're just gonna strain it out. So I'm gonna use cheesecloth, you could also use a sieve or pantyhose if you're gross. No but really, you could use pantyhose. But it's kind of gross. Just pour it straight into here. Wrap it all up, and then we're basically gonna milk it. It's pretty much like milking a cow, except, a cow made of almonds. So, the other benefit is that you can actually use this crushed up almond in here, this pulp, for baking bars or cookies or anything like that. So you're really getting the most out of your almonds. And now, we're just gonna clean out our blender 'cause we need to use it again. First thing I'm gonna do now is put my fresh almond milk in here and then we're gonna add the fresh lavender. You can find lavender at basically any health food store, but you're gonna need to grind it up first before you add it to the blender, so to do this, I use a coffee grinder. Super quick and easy. And just put it straight into your blender. Now, I'm gonna put the rest of my ingredients in. Lemon juice. Agave nectar. A little bit of coconut oil. Just a pinch of salt. And, I'm just gonna add a little bit of lemon zest 'cause I like it. And now let's blend it up. So now, we're ready to assemble our popsicles. I'm gonna use my fancy little molds, but you could also just use a paper cup or anything that you have. And just stick your fruit in first. I'm using peaches here, but you can really use any fruit. Berries are really awesome in the summer. I like to push it in so that it's kind of laying on the side so that when you actually pull your popsicle out you'll be able to see the fruit on the side. I just think it's pretty. And then, let's just pour in our almond milk. So remember, we've got all of that lavender and the lemon, all of these really great flavors in here, so when it goes along with the peaches, it's gonna be really F-ing delicious. It's summer, y'all. Okay, so for mine, this is where I put my lid on and stick my popsicle sticks in. Boom. Popsicles. And now, we're just gonna stick these in the freezer for a while. Get creative with these. You can really try it with any fruit, and it just makes a perfect summer treat. Oh, they actually are good.

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