Remember those Maxibon challenges? How fast can you eat the crunchy end before attempting the biscuit end? We’ve taken that old sugary favourite and recreated it as a raw, vegan alternative. A silky ice cream with a nice nutty flavour, using activated quinoa (remember we made some of this as part of the ‘rejuvelac’ component for last week’s nut cheese?) and delicious biscuit shell. So who dares wins?
Sweets
'Pana-Bon' Appetit
Today we’re sad to say goodbye to Pana Chocolate, and head chef Amber Roche who has wowed us with her inspired raw, vegan recipes this month!
We’re closing the series with a particularly decadent sweet treat – the ‘Pana-Bon’ Appetit, which is Pana’s version of the insanely indulgent Maxibon ice cream! These delicious ice cream sandwiches are created using a coconut-based ice cream and a nut-flour biscuit base, before being dipped in melted Pana Chocolate (of course!).
HUGE thanks to Amber and the Pana team for joining us this month!
Written
by
Amber Roche of Pana Chocolate
Tasty Tuesday is proudly sponsored by Siemens
The ‘Pana-Bon Appetit’ aka raw, vegan ice cream sandwich! HAY Field board from CULT, HAY Paper Porcelain teacup and saucer from CULT and HAY Paper Porcelain plate form CULT. Styling – Lucy Feagins, Styling assistant – Nat Turnbull, photo – Eve Wilson.
Writer
Amber Roche of Pana Chocolate
28th of July 2015
The ‘Pana-Bon Appetit’ ingredients. Small Resin Earth Bowl in Black & Snow Swil by Dinosaur Designs and Sands Made Hard Maple Plate from Make. Styling – Lucy Feagins, Styling assistant – Nat Turnbull, photo – Eve Wilson.
175g cashews, soaked (see tips for soaking)
150g light agave (you can use alternative sweeteners here, but we’ve used agave to keep the fresh white colour of icecream. Other sweeteners will vary this colour)
100g can coconut cream
75g coconut water
50g coconut oil (melted)
60g nut flour (can be any nut, we use brazil nut as it has a very creamy consistency and you don’t have to soak overnight)
2 tbsp cacao powder
70g coconut nectar
Pinch Himalayan pink salt
8 x biscuits
8 x ice cream rectangles
2 x Pana chocolate Raw Cacao 45g bars
20g coconut oil
Activated Quinoa (left over from rejuvelac)
Method
For the ice cream
Place all ingredients except the coconut oil in to a high speed blender and blend until smooth. Add coconut oil towards the end, and blend until combined.
Line a tray with plastic wrap and pour in the ice cream mixture. Set in freezer overnight. When frozen, flip it out of tray and portion into 10cm x 4cm pieces. Keep in freezer until needed.
For the biscuit
Place all ingredients into a bowl and massage with hands into a dry mix. Place mixture between 2 pieces of baking paper and roll to about 2mm thickness with a rolling pin.
Take into consideration the biscuits will be 10cm x 4cm when rolling the shape!
Transfer to dehydrator mesh tray and dehydrate at 40 degrees overnight in a dehydrator. While still warm, cut out your 10cm x 4cm biscuits.
For best results we recommend using a dehydrator to create that biscuity texture, however, you can use the cookie mixture without dehydrating. Just place in the freezer for a short time before cutting to size.
To assemble
Place biscuits either side of ice cream and return to freezer to harden.
Place two Pana Chocolate Raw Cacao bars with 20g of coconut oil in a small bowl. Place this bowl in to a larger bowl of hot water, and melt together with the occasional stir. If you wish for the recipe to remain ‘raw’ monitor the heat with a thermometer to maintain under 42 degrees.
Place melted chocolate into a cup measure or narrow mug, wide enough for dipping the ice cream.
Place activated quinoa in a shallow container. (To make activated quinoa, simply soak your quinoa overnight in filtered water, as outlined in last week’s nut cheese recipe)
Pull the ice cream sandwiches out of the freezer. Dip one side into the chocolate, shake off excess, then dip into activated quinoa. Repeat.
Place back in freezer until ready to serve.
