Ice-Cream and Giggles

Prep: 40 minutes, Cooking: 20 minutes. Total Time: 1 hour.

Serves 4.

You will need:

1/2 cup unsweetened almond milk
1/2 tsp apple cider vinegar
1/4 cup natvia sugar
40 ml canola oil
1 tsp vanilla essence
1/2 cup spelt flour or all purpose
40 ml or 1/6 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Plus:

3 tbsp coconut yogurt or cream
4 mini vegan waffle cones
60-70 g sugar free hazelnut chocolate or chocolate of choice, melted
1/3 cup crushed hazelnuts

Method:

1. Preheat oven to 180 degrees Celsius.
2. In a bowl, curdle the almond milk with the vinegar. Whisk in the natvia, oil, vanilla, and salt, and sift in the baking powder, soda, cocoa powder and spelt flour. Whisk again. Once mixed, divide between 6 cupcake patties and bake for 18-20 minutes.
3. Once cooked, let the cakes cool for 10 minutes, then remove from patties and using a fork, turn the cake into crumbs, Mix in the coconut yogurt, until the cake can be formed into balls.
4. Divide this mix into 4, and press into small waffle cones, making sure the top looks rounded.
5. Dip the cake end of the cone into chocolate, and sprinkle with hazelnuts. Let the chocolate set, and enjoy!

So I believe I have, in the past, professed my love for Nutella. On numerous occasions. Ahh that gooey hazelnut concoction is to die for! Except that it is not vegan friendly. This Nutella however is super delicious, only requires 2-3 ingredients and half an hour of your time. I used a favourite product of mine, du chocolat drinking cocoa which is sweetened with natvia (stevia), so it's a sugar free option. This recipe would probably work with other drinking chocolate powders (just make sure it has no dairy), but then this recipe would not be sugar free. The soy milk powder is optional (it is hard to get, I know: I found mine from iHerb), but it does help make it creamy, like the traditional Nutella.

Makes 1 jar. 

You will need:

2 cups of raw hazelnuts
2-3 tbsp du chocolate drinking cocoa powder
2 tsp organic soy milk powder (optional)

Method:

1. Place your hazelnuts on a lined tray, and bake in oven at 180 degrees Celsius for 10-12 minutes. Remove when you can see the skins starting to peel off. Let cool for ten minutes.
2. Once the nuts are cool, rub them between your hand to remove skins. You don't need to get all the skins off, but try to get most.
3. Blitz the hazelnuts in your food processor/blender. Have your machine on low until the oils start to release and a gooey hazelnut butter is formed. This can take 5-10 minutes. Be patient!
4. Add du chocolat powder, 1 tbsp at a time until you reach desired taste. If using soy milk powder, add as well.