November 15, 2019
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  • 6:35 pm Testing Demonstration with Your TD4279 Keto-Mojo Meter
  • 3:36 pm Keto Brown Butter Pralines
  • 12:35 pm What Are The Long Term Effects Of A Keto program? — Dr. Eric Westman
  • 11:49 pm Smoked Wagyu Tri Tip On The Po’ Man Grill | How To Cook Tri Tip


Hi everyone, it’s Jackie from Vegan Yack
Attack. I’m here for Vegan Cuts to show you two sweet products from the people over
at Plant Fusion. This is Phood and it’s a meal replacement
powder as opposed to the protein supplements they already have on the market. This is vanilla,
and chocolate caramel. They’re soy-free, gluten-free, dairy-free; completely vegan.
So, I mean, that alone makes them awesome. They taste great by themselves, but today,
since it is so damn hot outside, I’m going to make a sweet and tasty ice cream recipe
with them. First let’s go over what ingredients and
appliances you’ll need for this recipe. The star of the show is the chocolate caramel
Phood from Plant Fusion. Then we’ll need some cacao nibs, coconut sugar, cocoa powder,
some pitted dates, coconut oil, full fat coconut milk, some salt just for combatting the sweetness
in the ice cream. And hopefully you have an ice cream maker on hand; if not, I’ll give
you some tips on how to make ice cream without it at the end of the video, and of course,
a blender. First we’ll make the ice cream base. So
we’ll go ahead and pour the coconut milk into the blender, and then you can add the
pitted dates, if you like them soft or if yours are a little harder you might need to
soak them in warm water for about 15 minutes before making this recipe. Then add the coconut
sugar and this is more to taste, umm so, anywhere from 1 Tbs to 2 Tbs just to sweeten it up
a little bit. And then, we’re adding some more chocolate flavor with the cacao nibs
to pair with this uh, chocolate caramel Phood. For this we’re going to use two scoops,
and the good thing about this is not only is there protein in here, there is also a
pro-biotic mixture, there’s a seed blend of vegetables; this thing is well-rounded
as far as meals are concerned. I just forgot the second scoop. And then, just a pinch of
salt. Let’s blend that up! Alright, let’s check on the mixture. I think
the only thing you really need to worry about with this mix are the dates not blending fully.
But that’s why I stopped, dates are very important for this ice cream. And then we
can just put it in the fridge for about 15 or 20 minutes, just to cool it down a little
bit before we put it in the ice cream maker. So the ice cream mixture has cooled a bit
in the refrigerator, now we’re just gonna turn on this ice cream machine, pour it in;
it’s super chocolately. You’re gonna have this go, depending on how quickly your ice
cream maker works, usually 15-20 minutes so that it freezes, for the most part, in the
ice cream maker. Then we’ll transfer it to a container to fully freeze in the freezer. Alright, so it’s been about 15 minutes,
although this hasn’t set completely, which I think is because my ice cream maker wasn’t
cold enough. I’m just going to put it in this small baking pan, you can use a square
one, it doesn’t really matter, also, I mean, really. Ooh, delicious! So let’s go ahead and pour that in there.
It’s really cold so it shouldn’t take long to set. And like I said before, if you
don’t have an ice cream maker, what you’re going to do is just pour the mixture directly
into a baking container much like this and place it in the freezer. But every half an
hour or so, you’re going to stir it up and make sure the ice doesn’t form to create
an icey ice cream as opposed to a creamy smooth ice cream. So I’m just going to place this in the freezer
for about half an hour to an hour and then once we want to scoop out of it, take it out,
let it warm up for about 5-10 minutes, and then, we’ll eat it. So, I just took the ice cream out of the freezer
and now we’re going to make the last component to this recipe, which is the chocolate shell.
All you need for this is the coconut oil I mentioned earlier but you’re going to melt
it and cocoa powder and a little agave nectar for sweetness. And your just going to whisk
this all together until it’s very smooth. And we’ll scoop out the ice cream, which
is very soft, drizzle this over it and give it a few seconds before it hardens. And then
you can go ahead and crack it with a spoon. And now, we can dig in. Ooh, cracked. Mmm,
super chocolately, you get that caramel flavor from the dates and the protein powder. Really
delicious. So, this is one way to use the chocolate caramel
Phood powder. You can find this recipe on Vegan Cuts blog
along with a ton of other recipes. You guys have a good day.

Randall Smitham

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