THRIVE 23
layeRed
(^) Cocoa-Mocha
Ice Cream Bars
Q: Any baking tips you swear by?
a: When it comes to baking, my go-to
egg substitute is a simple flaxseed-
water mixture, commonly referred
to as a “flax egg.” To make one, just
mix together 1 tablespoon of ground
flaxseeds with 2½ tablespoons of
water and let sit for at least 5 minutes.
The mixture will thicken and become
gelatinous, similar to an egg. You
can swap this mixture 1:1 for eggs in
almost any recipe for baked goods. It
has worked wonders for me in all sorts
of vegan treats, including brownies,
cookies and cakes!
Q: Favorite ingredients for burgers?
a: For the base, I love a mix of beans
and tempeh. Not only are they both
excellent sources of protein and
fiber, tempeh adds a wonderful nutty
texture, while beans help with the
binding. My favorite way to add flavor
to a burger is by adding sautéed
onions and garlic along with a blend
of spices.
Rinse out food processor and add
in ingredients for the chocolate ice
cream layer. Blend until smooth.
Evenly distribute into loaf pans
(about ¾ cup in each), and freeze for
at least 2 hours, until firm.
Rinse out food processor again and
add ingredients for the mocha ice
cream layer. Blend until smooth.
Store this mixture in the fridge until
the chocolate layer (in the pan) is
completely frozen. Then pour the
mocha layer evenly into each pan,
and freeze for another 2-3 hours.
Once they are completely frozen,
remove the bars from the pans and
cut into squares.
To prepare the chocolate drizzle, heat
chocolate chips in a small saucepan.
Add water by the teaspoon, until a
pourable yet thick consistency is
achieved. Drizzle the resulting sauce
over each bar. Top with chopped
walnuts and any other desired
toppings. Enjoy the bars immediately,
or store in freezer and thaw 10 minutes
prior to serving.
“When it comes to
baking, my go-to
egg substitute is
a simple flaxseed-
water mixture.”
ingRedients
Base
1½ cups rolled oats
¾ cup soft medjool dates, pitted
¹⁄³ cup cocoa powder
Chocolate Ice Cream Layer
1²⁄³ cups canned coconut cream
6 tbsp agave sweetener
6 tbsp cocoa powder
Mocha Ice Cream Layer
1 cup canned coconut cream
½ cup strongly brewed coffee,
cooled
3 tbsp agave sweetener
Chocolate Drizzle
¼ cup vegan chocolate chips
Water, to thin
Toppings
Chopped walnuts or almonds
method
Combine ingredients for the base
in a food processor and blend
until a thick, doughy consistency
is achieved.
Divide base evenly into three
mini loaf pans (or one larger pan
equivalent in size) and press in
with hands until it is flat and firm.