Mix raw cacao powder + coconut oil + agave nectar to make your own natural cruelty free vegan chocolate! Put the mixture in the fridge for about an hour and enjoy. I also added almonds and shredded coconut, tastes amazing ♥
Looking for a mouthwatering way to cool down this week? Olives for Dinner: Vegan Recipes and Photography presents this week’s Sanctuary Sweets Dessert: the Lychee-Vanilla Coconut Cooler.
10-12 fresh lychees, peeled
2 cups coconut milk
1 1/4 cups almond or hemp milk
Pinch of salt
1-inch piece of vanilla bean, scraped
1/2 to 3/4 cup black tapioca pearls
Bring four cups of water to a boil in a small saucepan.
Throw in the tapioca pearls and boil for about 3 minutes. Reduce the heat to medium, cover and simmer for 5 minutes more.
Remove from the water and place into a container.
Cover with fresh water and place a lid on it and refrigerate until you are ready to use it.
Combine all of the other ingredients in a blender and puree until smooth.
Transfer to a container and place in the refrigerator to chill. About an hour before serving, place it in the freezer.
Add some of the tapioca pearls to the cooler before serving.
Gastrawnomica | Blueberry Chocolate Cake (raw vegan)