Vegan love!! "Crownies" and Avocado Ice Cream (FULL VIDEO) Gluten-free
These chocolate-free crownies might just change your life! They are fudgey, moose-y, and just plain yummy. Definitely not the same as a regular brownie, but they are rich and tasty. Hope you love them!
- 2 Flax eggs (Make First! Whisk 6 tbsp water with 2 tbsp ground flax seed together and refrigerate for 15 minutes)
- 1/4 c Cashew butter
- 1/3 c Coconut Milk
- 2-3 tbsp Erythritol
- 2 tbsp Coconut Oil
- 1 tsp Vanilla
- 1-2 tbsp Espresso powder or instant coffee
- 1/3 c Carob powder
- 2 tbsp Coconut Flour
You can watch the full video of the crownies being made on our Facebook page HERE.
Preheat oven to 325 degrees. Make the flax eggs first and refrigerate while you make the rest of the batter. Combine cashew butter, coconut milk, erythritol, coconut oil, vanilla, and espresso powder. Once fully mixed, add the Carob powder in a couple of batches, stirring until combined. Next add the coconut flour, and lastly the flax eggs. Allow mixture to set for about 5-10 min so that the coconut flour can absorb some liquid. Bake for about 40-50 minutes - until there is only a little 'jiggle' in the middle. Then allow them to cool for about 10-15 minutes. And enjoy!
Avocado Ice Cream
Rich, creamy, decadent, avocado-y, and easy. ;)
- 3/4 c Coconut milk (refrigerated is best)
- 2 tbsp Coconut oil
- 2 tbsp erythritol
- 1/2 tsp vanilla
- 1 ripe avocado
Blend all ingredients, except avocado, in the blender until smooth. Then add cubed avocado and blend until smooth again. Place in the freezer for about 2 hours to set. Once ice cream freezes completely, allow it to thaw for 10 minutes before serving. If you want to serve it right away, try freezing your avocado (cubed and out of the skin) and following the directions the same way only using the chilled avocado. I have not done this, but I have seen others do it.