This recipe and post is a big thanks to you. Thanks for what? Voting me FIRST PLACE in The Vegan Woman's 2013 Vegan Food Blog Guide. I had no idea I was even a contender so I was absolutely shocked, honoured and flattered when I saw my placement. I love you all so much, not only for supporting me, encouraging me, and constantly sending me your love from around the globe - but also because you are such beautiful, caring, positive people. You make the world a better place, and I am forever grateful to share this green planet with you.
The reason I continue creating, photographing and sharing the recipes I do, is because you are here to see them! You are my inspiration and every day I work hard to think of recipes that will help make you happier, and make your lives a bit sweeter (literally and naturally). I cannot believe I am where I am today - being acknowledged as the #1 vegan food blog of 2013, having emails and and wonderful comments flooding my inbox, blog and Facebook page daily, and seriously thinking of making this my professional job - but I am so thankful I am. Without you, I wouldn't be here. So thank you... thank you.
I give all my love to you.
Now that the mushy love stuff is over (boo), I will give you the food porn (yay)! I was actually inspired by photos and flavours in this recipe from Desserts for Breakfast (notice the gorgeous photography all over the website) but I didn't have any fresh rosemary. I did, however, have fresh Thai basil! So I thought "Hey, basil and peanut butter would taste great together, right?" Yes. Then my mom gave me the idea to make the whole thing Thai-themed by adding chili to the coconut ice cream. HECK YA. Now we're cooking (or rather, un-cooking).
I know the flavours are little funky slash exotic but TRUST ME - the result is amazeballs. The ice cream is made from coconut milk (not technically raw) and raw cane sugar, but if you want to use banana ice cream or my other raw ice cream recipe - go right ahead. Just make sure to add some chili powder! In the cookies, the peanut butter flavour comes through right away and then you are hit with the flavour of basil - it works.
basil peanut butter cookies with coconut chili ice cream: serves five lucky people
3/4 cup buckwheat groats (or oats)
1 cup dates
1 cup fresh basil leaves
4 tablespoons peanut butter (or your preferred nut butter)
1 can full fat organic coconut milk
1/4 cup raw cane sugar (or your preferred sweetener)
1-2 teaspoons chili powder, to taste!
To make the cookies: pulse the buckwheat groats in your food processor until they become a rough flour. Add the rest of the ingredients and process until you can press the mixture in your hand and it sticks together. Press into 10 cookies and dehydrate for a few hours if desired. Or put them in the fridge.
To make the ice cream: blend all ingredients until smooth. It will taste SO GOOD. If you have an ice cream maker, use it. If not, Put the ice cream mixture in a container and put it in the freezer, stirring it every 30 minutes until it's all solid.
Assembly: you know what to do. Cookie. Ice cream scoop. Cookie. Bite. Smile.