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CHAI NICE CREAM W’ TAHINI CARAMEL SAUCE

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Chai Nice Cream w’ Tahini Caramel Sauce

Hands up if you’re a sucker for a supersize chai latte. 🤚🏻
Now how ‘bout a supersize bowl o’ chai soft serve, that’s ridic creamy, and just happens to be good for you, too?!

Chai Nice Cream w’ Tahini Caramel Sauce

Oh—and did I mention the obscenely gorge 2 minute tahini caramel sauce?

Warning, people. This is straight-up #NSFW content right here.

Chai Nice Cream w’ Tahini Caramel Sauce

The famous chai blend started as an ancient king’s concoction—a vivifying Ayurvedic beverage, served hot or cold as a remedy for mild ailments.

I don’t know how successful this spice elixir was as tonic, but I do know that when you add chai flavours to ice cream (or, nice cream), you get something pretty damn close to a cure-all for everything ever. (Disclaimer: I ain’t no doctor, but still.)

Chai Nice Cream w’ Tahini Caramel Sauce

My other best thing about this recipe is that it’s a no-churn, no-hanging-around-by-the-freezer ice cream recipe. All you need is a bag of frozen banana slices, and a sturdy food processor. The rest is down to spices, and a dollop of silky tahini paste.

I also use my favourite instant Chia Latte mix from Drink me Chai, an aromatic dream of coconut oil, caramelised sugar, black tea extract and of course, spices. (My recipe then adds a further layer of spice for potency.)

If you’re unlucky enough to live where Drink me Chai can’t be found, I got you. Simply add a little maple syrup/ honey to taste at the end of mixing. The result won’t be as punchy, but it’ll still be DELISH. 🙌🏻

This nice cream is incredibly lush, with the consistency of soft serve. Once you’ve blended, eat up straight away as it can turn into a smoothie fast (which is just as yummy, tho).

Chai Nice Cream w’ Tahini Caramel Sauce
Chai Nice Cream w’ Tahini Caramel Sauce
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Chai Nice Cream w’ Tahini Caramel Sauce

CHAI NICE CREAM W’ TAHINI CARAMEL SAUCE


  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 bowls 1x
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DescriptionYum

The CREAMIEST, no-churn vegan ice cream swirled with aromatic spices and drizzled with a 2 minute tahini caramel sauce. HUBBA HUBBA.


Scale

Ingredients

  • 2 cups thinly sliced frozen banana 
  • 10 grinds black pepper
  • Pinch sea salt
  • 1tsp each of: cinnamon, ground cardamom, ground ginger 
  • 2tbsp-3tbsp tahini (light or dark)
  • 4 tsp Drink Me Chai instant spiced chai latte powder*
  • 5–6 blocks dark chocolate (I like 70% cocoa solids)

For the tahini caramel sauce—

  • 1/4 cup tahini (light or dark)
  • 1/4 cup maple syrup / honey
  • 1tsp vanilla extract
  • Pinch sea salt
  • 1–2tbsp coconut oil

Instructions

  1. Blend all the ice cream ingredients except the chocolate together in a food processor. If mixture starts to stick to blades of processor, loosen bits with a spatula (scrape down the sides, too) and blitz again until smooth. If you still struggle to get a smooth consistency, add a drop of milk of choice at a time to thin things (but only a drop at a time as this nice cream gets melty fast!). Break chocolate blocks into smaller bits and add to the mixture. Pulse in the processor a couple times until chocolate flecks are incorporated throughout. 
  2. While the nice cream is blending, heat a small saucepan on the lowest stove setting. Add all sauce ingredients, stirring well with a fork until combined. Add more coconut oil if you prefer a thinner sauce consistency. Serve immediately with the nice cream.

Notes

*Note: If you don’t have Drink Me Chai latte mix, use any other instant chai mix, or simply add 1-2tbsp maple syrup / honey to the ice cream after mixing. 

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Easing into 2021 like... #pastapasta Easing into 2021 like... 
#pastapasta
Is there a name for someone who obsessively collec Is there a name for someone who obsessively collects cookie recipes (and cookies)? Cookiephile? Alistair Cookie? Whatever the word, I’m that. And here’s another COOOOKIE recipe from da blog—chunky and chewy in the all the right places, with the mellow, comfy-to-the-max vibes of peanut butter, and sweet toffee undertones thanks to dark brown sugar. ALSO! Completely *flourless*, so perfect for paleo, or just lazy bakers. Like me. TAP link in bio, and SAVE this for repeat PB & choc-chip cookie bliss. ⚡️🍪 
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Anybody else already dreaming of their Christmas m Anybody else already dreaming of their Christmas morning breakfast? For the *easiest* edible brekkie magic, try my French Toast-Style Cheat Cinnamon Rolls: Stuffed with sweet apples ‘n’ blueberries, soaked in orange & brown butter batter—and prepped in just 15 MINUTES. I’d say save a slice for Santa, but you’ll definitely risk being on the naughty list to have this all to yourself...Link in bio x💗🌟
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Scribbling my weekday ‘healthy treat’ list, an Scribbling my weekday ‘healthy treat’ list, and these babies are front and centre. What is it about pb & j that makes for instant zen? I have no idea. I just know that these Peanut Butter + Chia Jam Cups are gonna OWN the Monday (and Tuesday, Wednesday, Thursday, Friday) blues. 👊🏻⭐️
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TAP link in bio for eassssy recipe deets. x
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Cake for breakfast.
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Yeah, I said it.
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But don’t be scurred —this baby is delicious but healthy AF. My Almond and Orange Breakfast Cake is flour-free, refined sugar-free, and perfect for Paleo and GF peeps. It’s also THE BOMB for a make-ahead breakfast that requires minimal finger-lifting. Recipe deets in link in bio, babes! 🍊 ✨#cakeforbreakfast 
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