Tasty Dreamzzz: snacks

Caramel Swirl Walnut Ice cream (Vegan)

breakfast 2:34 π.μ.

Summer is here and I'm off to the beach next week! I've been dreaming of swimming in the crystal clear, deep blue waters of Greece! I call myself lucky to be living in such a beautiful country with such landscape diversity. Mountains, valleys, beaches and cities so close to each other, yet so different aesthetically from one another, you will be left in awe.If Greece is not in your travel bucketlist you should definitely add it and keep in mind not only our islands are beautiful but our countryside and cities are worth visiting too!Anyway, let's get to the recipe.

Creamy, refreshing vanilla ice cream with hidden crunchy bits of caramelised walnuts and a sweet salted caramel swirl that melts in your mouth.Every lick will take you to caramel heaven and the crunchy walnuts will hit you like sugary meteorites!Doesn't that sound mouth-watering? *stops to wipe the drools * For me, a huge caramel fan, I was on a mission to recreate a vegan version of my favorite ice cream from when I was a kid, caramelised pecan (I know I used walnuts in this recipe because they are so much easier to find where I live). Well, I certainly did and I am super excited for you to try it out and comment below what you think or tag me on instagram when you make it! I need to know, alright?

I used coconut sugar to make the caramel, hence the dark brown color but you can definitely use whatever kind of sugar you desire, the result will be the same.The "ice cream" base is just blended bananas but feel free to use a coconut milk base or a store-bought vegan ice cream.This recipe is super simple to make and it will take you 30 minutes maximum!Amazing, right?The quantities I'm giving you make a huge portion so feel free to divide the measurements, however there is no way any ice cream will go to waste.At least not in my house!

Caramel Walnut Vegan Ice Cream

Serves: ~2 litres (~70 ounces)

Prep. Time: 30'

Freezing Time: 2 hours

Total Time: 2 hours and 30'

Ingredients:

For the "butter" caramel:

1/3 cup sugar (I used coconut sugar, hence the dark color)
1 1/2 tbs vegan butter or margarine
1 tbs coconut cream
pinch of salt

For the caramelised walnuts:

3 tbs sugar
1 cup crushed walnuts or pecans

For the ice cream:

8 medium frozen bananas
2 tsp vanilla extract

2 servings of coconut milk ice cream (you can use whatever recipe you desire)

2 litres (70 fl oz) store-bought ice cream

Method:

Cut a piece of parchment paper and place it on a flat surface.First, caramelise the walnuts by melting the sugar in a saucepan over medium heat.When the sugar is melted, add the crushed walnuts and stir with a rubber or wooden spatula.When the walnuts are covered in caramel, place them on the parchment paper and let them cool completely.
Measure out the caramel ingredients.Place a saucepan over medium heat.Place the sugar into the pan and melt it without stirring it constantly, When all the sugar crystals have disappeared and the sugar has turned more brown, add the butter while mixing with a rubber spatula or a whisk.BE CAREFUL, the mixture will be very bubbly and will splatter!Add the coconut cream and let the caramel boil for 1 minute.Set aside, stir in the salt and let it cool down.
Put the frozen bananas and vanilla extract into a high-speed blender and blend to ice cream consistency.
Pour 1/3 of the ice cream into a freeze-safe container.Add 1/3 of the caramel sauce and 1/3 of the caramelised walnuts.Repeat 2 more times.Place the ice cream in the freezer and let it set for at least 2 hours.Devour!

Apricot Bites

coconut 1:11 μ.μ.

Hello hello!Now that summer is JUST around the corner, the farmer's market in our area is filled with the wonderful smell and bright color of apricots.I've always loved the taste of dried apricots but not so much of the fresh fruit really.To be honest, the fluffy and "furry" skin of apricots and peaches gives me the chills.I cannot stand it so I always peel the skin off before I eat them.Weird of me huh?Comment below if this happens to any of you.I am looking forward to realising I am not the only one in this world that gets freaked out by the fluffy skin of a fruit.

The recipe I have for you today is super easy, requires only 4 INGREDIENTS, 10 MINUTES and a food processor to make.It consists of dried apricots, dates, almonds and coconut which all tie together into scrumptious chewy little bites of sweet and fruity goodness!Unbelievably good on top of ice cream or dipped in melted chocolate.Refined sugar-free, gluten-free, vegan and incredibly tasty!Warning: once you make them you won't be able to stop yourself from eating 10 of them at once.They are that good!

It kinda looks like an apricot delight and to be honest, that was my intention when I was thinking about that recipe. We have a traditional sweet treat here in Greece called lukumia (nothing like lucuma), which is basically a soft, jelly candy covered in icing sugar and most commonly rose-scented.I highly recommend you try them when you are visiting Greece!

Apricot Bites

Serves: ~15 bites

Prep. Time: 10'

Total Time : 10'

Ingredients:

250 g (1 1/2 cups) dried apricots
40 g (1/4 cup) pitted dates
30 g (1/3 cup) shredded coconut
40 g (1/3 cup) almonds
pinch of salt

Method:

Process your almonds, salt and coconut together in a food processor into a fine powder.
Add the dried apricots and dates and process again till the mixture sticks together and forms a "ball" in your food processor.
Shape the dough into a long roll with your hands and roll into shredded coconut. Cut to desired size pieces and enjoy!

Fluffy Bagels

bread 4:35 π.μ.

I have a recipe for the best vegan, oil-free bagels for you today.It requires only 5 ingredients and is very easy to follow.I used two types of flours, half whole wheat and half multigrain.The results were amazing and I knew I had to share the recipe with the world.So tasty you will want to eat them all at once.Crispy on the outside and extremely fluffy on the inside with crunchy bits of nuts from the multigrain flour.Perfect with vegan cream cheese, peanut butter or vegan nutella, they make an excellent breakfast, lunch or snack.

Fun Fact: I've never had an authentic bagel in my life.It isn't a typical food here in Greece and I decided to try it out (the vegan way of course).I am so impressed, I'm going to be making them on a regular basis.However, I have to admit that the process requires some extra time and intermediate planning skills, BUT I can guarantee the results are going to please your belly and soul, so don't hesitate and get in the kitchen.You can totally do this!

There are three main phases.The resting, boiling and baking phase all of which are pretty simple.If you have a mixer with a dough attachment you will save yourself 7 minutes, otherwise, watch a youtube video or a tv show while kneading.Makes the process go by a lot faster.

All in all, I believe you make them and enjoy them as much as I did.If you do, leave me a comment or tag me on Instagram. Good luck and have a great day!

Bagels

Serves: 10 bagels

Prep. Time: ~ 1 hour and 20'

Baking Time: 30'

Total Time: ~1 hour and 50'

Ingredients:

500 g flour (I used half whole wheat and half multigrain)
300 ml warm water
2 tbs sugar
1 tsp salt
9 g dry yeast
1 tbs baking soda
toppings of choice (I used sesame seeds, poppy seeds, cayenne pepper and dried herbs)

Method:

Dissolve the sugar into the warm water and add in the dry yeast.Let it sit for 5 minutes till the yeast gets activated.
Place your flour and salt into a bowl and make a well in the middle.Pour the yeast mixture into the well and start kneading.If you do the kneading by hand it should take around 8 minutes.If you use a mixer with a dough attachment it should take around 5 minutes.
After you are done kneading, cover the bowl with a towel and let it rest for 1 hour.
When the time has elapsed, separate the dough into 10 balls.Place the balls onto a baking paper lined tray. Make a hole in the middle of each ball with your fingers.Cover with a towel and let them rest again for 30 minutes.
Place some paper towels on a big plate.Onto separate plates, place your toppings (sesame seeds, poppy seeds, cayenne pepper, dried herbs etc.).
After 30 minutes have passed, fill a big pot with water and bring to a boil.Add the baking soda into the water and place the bagels in batches into the water. Let them cook for 30 seconds on each side.Place them on the paper towels and let them drain for a bit.Cover with the toppings and put them back onto the baking paper lined tray.Change the paper towels on the plates with some new ones and repeat the process as many times as needed.
Bake the bagels for 20 minutes until golden brown.Let them cool for 10 minutes and enjoy!

The Best Coconut-Lemon Truffles

coconut 2:27 μ.μ.

Rich Chocolate Cake (Vegan)

breakfast 3:28 μ.μ.

Well, here I am again with a lovely recipe for you.Rich Decadent Chocolate Cake with only 7 INGREDIENTS, 1 bowl and a whisk required!I haven't had cake in what seems like months, but I have to say this one totally made up for that cake-absence time in my life.Moist, sweet and generously glazed, perfect with a cup of warm coffee or served with fruit and peanut-butter as an indulging breakfast.

NO dairy or eggs required to make this delicious dssert.Who said a plantbased diet includes only lettuce and bananas?I'm here to prove wrong to those who did say such thing and inspire everyone to get in the kitchen and work with whatever ingredients they have.That's the way that recipe came to life.More specifically speaking, this recipe has the same base as my Chocolate-Peanut Butter Pancakes (if you haven't tried them make them now ,they are amazing).I just switched up the peanut butter for tahini and added a bit more sugar and almond milk.

You can also use coffee instead of almond milk, as it brings out the chocolate flavour even more.If you are an orange-chocolate combination lover you can definitely substitute with orange juice and add a bit of orange zest to spice things up.Next time, I'll add walnuts or dried apricots because I'm a sucker for different textures in food.If a cake is too dry, I won't like it and if a soup is straight up liquid I won't eat it.That's the reason I glaze my cakes generously and I eat soups (that happens very rarely) with a piece of toasted bread or croutons in it.

Enough rambling!I hope you give this one a go.If you do,let me know how it went and if you liked it.Wish you all a wonderful day, full of cake!

Rich Chocolate Cake

Serves: 13 pieces

Prep. Time: 15'

Baking Time: 40'

Total Time: 55'

Ingredients:

For the cake:

2 cups spelt flour (or all-purpose or whole-wheat)
1 cup cacao powder
1/2 cup tahini
2 cups almond milk (or orange juice or coffee)
1 cup + 4-6 tbs sugar (depends on your preferred sweetness level)
1 tbs baking powder
2 tsp apple cider vinegar
1 tsp vanilla extract (optional)
pinch of salt

For the glaze:

4 tbs cacao powder
4 tbs agave syrup
2-4 tbs almond milk

Method:

1.Preheat your oven to 160 degrees celsius (320F).

2.Whisk the tahini, almond milk, sugar, vinegar and vanilla extract into a bowl.Let it sit for 5 minutes.

3.Into the same bowl shift the flour and cacao powder.Add in the baking powder, salt and mix until the flour is just incorporated.

4.Grease a cake pan with oil and pour in the mixture.Bake for 40 minutes (I used the fan setting and the third rack of my oven).Let it cool for 10-15 minutes before you take it out of the pan.

5.Mix the glaze ingredients and pour onto the cake.Enjoy!

Σελίδες

Caramel Swirl Walnut Ice cream (Vegan)

Caramel Walnut Vegan Ice Cream

Ingredients:

For the "butter" caramel:

For the caramelised walnuts:

For the ice cream:

Method:

Apricot Bites

Apricot Bites

Ingredients:

Method:

Fluffy Bagels

Bagels

Ingredients:

Method:

The Best Coconut-Lemon Truffles

Coconut-Lemon Truffles

Ingredients:

Method:

Rich Chocolate Cake (Vegan)

Rich Chocolate Cake

Ingredients:

For the cake:

For the glaze:

Method:

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