If I had to boil everything in life down to just three things, I might settle on love, and flowers, and ice cream sandwiches. Matcha macaron and jasmine green tea ice cream sandwiches, to be exact. With cacao nibs. And a whole lotta love, courtesy yours truly and the baking genius of Alana Kysar from Fix Feast Flair.
Lucky for us, and EVEN LUCKIER FOR YOU, Smith Teamaker gave us a Green Tea Gift Pack of Jasmine Silver Tip and Matcha Powder teas to give away to you! ‘Cause you’re gonna get hooked. 'Cause these ice cream sandwiches kinda taste like waking up on a bed of blooming jasmine with a green tea latte in one hand and a bar of your favorite dark chocolate in the other.
I know. It’s ridic. Get a full tutorial plus the recipes and A GIVEAWAY here!
This delicious little jar of heaven is literally so amazing you will never be able to live your life the same way again. It’s vegan, all natural, super easy, and it has only 6 ingredients!
6 medjool dates (pitted and soaked for 10 min. in hot water)
1 tablespoon chia seeds
1 tablespoon flaxseeds
1 tablespoon unsweetened coconut
1 tablespoon cacao
2/3 frozen bananas
In a food processor, blend the seeds, coconut, and cacao until finely ground. Add in dates and blend until combined. Roll into little balls (makes around 7 medium sized) and put aside. Blend 2 or 3 frozen banana in the food processor and mix with the bliss balls. Enjoy!
Intense and rich dark chocolate, introducing “The dark blend”.
Dark chocolate, with its rich and at times intense flavour is certainly a “love it or hate it” type of chocolate. However, its unique flavour makes it the ideal companion for flavour packed fillings. So prepare to enter into the shadows of the chocolate spectrum with “The dark blend”.
The dark blend.
This recipe will produce approximately 62g of dark chocolate. Since this is quite a small amount I would highly recommend repeating the stages of “Making, The dark blend, steps 1-7” before moving on to tempering.
30g Cacao butter.
25g Icing sugar.
7g Cacao powder.
Making, The dark blend, steps 1-7.
Blend the icing sugar, cacao powder together in an electric blender until smooth and flour like in consistency.
Next, begin to melt the 30g of cacao butter in a heat proof glass jug using the hair dryer method as covered in (insert link here). Melt the butter down until there is only a few lumps left solid. The residual heat left in the glass and the molten butter will melt the remaining lumps without any need of further heat.
Gently heat the pestle and mortar using the lowest heat setting of your hair dryer until it is no longer cool to the touch.
Pour the now fully melted cacao butter into the mortar, followed by the icing sugar and cacao powder mix.
Begin to conche the mixture using the pestle for around 10 minutes, by mixing and grinding the mixture. If the chocolate begins to thicken while conching, heat it gently using the low heat setting on your hair dryer until it has thinned.
After conching for around 10 minutes, pour the melted chocolate into a clean, plastic ice cube tray. Don’t forget to scrap the remaining chocolate out of the mortar using a spatula.
Place the ice cube tray in the fridge for around 15 minutes or until solid. When set unmould the chocolate from the ice cube tray and store in an airtight container for around 24 hours. This will give the flavours of the chocolate more time to mature and develop.
Tempering, steps 1-6.
After around 24 hours your pre-tempered chocolate cubes are ready to be chopped or grated into smaller chunks.
Melt the dark chocolate chunks using the hair dryer method in a glass mixing bowl until only ⅕ of the chunks remain solid.
Turn off the hair dryer and continue to stir the molten chocolate until the remaining chunks have completely melted.
When all the remaining lumps of chocolate have melted down, pour around ¾ of the chocolate onto a marble slab or cool metal worktop and begin to spread the chocolate back and forth until it reaches the consistency of margarine.
Once the chocolate has thickened on your slab, return it to the reserved ¼ of molten chocolate and stir until the two have recombined.
At this point your chocolate should be tempered and ready to pour into moulds, ready to set and enjoy.
In my next post we will be returning to the light side of the chocolate spectrum with my new recipe for a smooth and creamy white chocolate, “The light blend”.
I’m not much of a dessert person (although I definitely participated in National Donut Day and got a free chocolate glazed donut with my iced coffee from Dunkin this morning) but I always crave ice cream in the summer.
Maybe it’s the heat, maybe it’s the humidity, maybe it’s because my window AC unit doesn’t actually work on days over 85 degrees, but I have to eat something cold and sweet after dinner from June through August.
As someone who can never choose between fruit flavors and candy flavors (cookie dough ice cream is candy and you all know it) this smoothie lands somewhere in between.
It’s cherry. It’s chocolate. It’s four ingredients. It has no added sugar. And it hits the spot.
1 cup frozen cherries
2 tablespoons raw cacao (or more, to taste)
1 cup almond milk
Blend all ingredients until smooth. If using fresh cherries, use a frozen banana. I don’t recommend adding ice, because it will water down the smoothie.
Note: I always use unflavored, unsweetened almond milk, but if there was ever a time you wanted to use sweetened vanilla almond milk, this would be it.