I have been waiting so eagerly to tell this to you. And now I can finally announce:
The hottest – or should I say the coolest cookbook of the summer is now available for PRE-ORDER! And – there is a magnificant pre-order gift, too!
Hooray, it is really happening, my friends! I’m so happy to launch this!
So as I mentioned in my previous post, N'Ice Cream – the healthy vegan ice cream cookbook by me and Tuulia Talvio will be out May 17 by Avery Publishing, Penguin US. There’s gonna be over 80 delicious recipes for healthy vegan ice creams without gluten, dairy and refined sugar. …Creamy ice creams, ice pops and sorbets, instant ice creams, ice cream cakes & cookies, waffles, sauces and jams, you name it. THIS BOOK covers it all when it comes to wholesome ice creams!
And as a thank you we wanted to make you something special. So when you pre-order N'Ice Cream cookbook now, you'll get this delicious gift:
GATHER e-book with over 30 recipes for your wholesome, easygoing, plant-based summer parties.
Oh yes, baby, it is true! By pre-ordering N'Ice Cream now you'll get this luxurious digital cookbook totally FREE. (Or if you’ve already pre-ordered the book – Thank you! – the offer includes you too.) Gather is not available in any other places so pre-ordering is really the only way to get your hands on this summery piece. And note also that the gift book comes as a pre-order gift only with the N'Ice Cream cookbook, so it is not included with the Finnish version, Hyvän olon jäätelökirja, which will be out in stores in Finland already in about 2 weeks.
GATHER E-BOOK OFFERS:
More than 30 original healthy plant based recipes for your summer get-togethers
All recipes are vegan, free from gluten, dairy & refined sugar
Recipes for savory snacks, sweet desserts and fresh drinks
Tips for organizing a stress-free party
A full-size color image for every recipe
The book includes recipes such as Falafels & Cashew Sour Cream, The Vegan Party Platter, Flaxseed chips & Creamy Dip, Sweet Potato Mini Pizzas, Nut-free Blueberry Pie, Divine Raw Chocolate Cake (presented below!), Apricot Cookies and Nut Fudge, Summer Pancake Cake, Brazilian Lemonade, Melon & Lime Aqua Fresca and many many more! And note, that all these recipes are totally new and original, not posted anywhere else before.
Oh and hey, I recommend warmly to subscribe to Vanelja’s newsletter asap, as there is coming some great weekly giveaways, bonus recipes, playlists and everything wonderful to get you in summer vibes & ice cream mood!
Come and follow also our official Insagram page of N’Ice Cream. A really nice giveaway is coming in our IG page already today, so hurry. We are waiting for you! 🙂
N’ICE CREAM HOT LIST:
And before I leave you to enjoy the Divine Raw Chocolate Cake from Gather I have to say that we are AMAZED by all the support we have been getting from people to help to spread the news about this book. From people we know and from total strangers too! We are grateful for all the help we can get to spread the word of n’ice cream and healthy ice cream revolution.
If you feel like you would want to help in any way we would be so so happy! Like by sharing this post, the N’Ice Cream preorder gift, N’Ice Cream Instagram posts or anything else. Or if you are a blogger and would want to share some ice cream tips, some photos, bonus recipes or a small feature / interview, please send us an email to firstname.lastname@example.org and we’ll got you covered!
And now, finally. The cake. The Divine Raw Chocolate cake. It is a-bliss. Please enjoy!
DIVINE RAW CHOCOLATE CAKE
- 1 cup pecan nuts
- 5-7 fresh dates, pitted
- ½ tsp cardamom
- a tiny pinch of sea salt
- 1 cup cashew nuts
- ⅓ cup cacao butter
- 3 tbsp coconut oil
- ½-1 cup coconut milk (room temperature)
- ¼ cup coconut syrup (or maple syrup)
- ½ cup raw cacao powder
- a tiny pinch of salt
- 3 tbsp coconut oil
- 3 tbsp raw cacao powder
- 2 tbsp coconut syrup (or maple syrup)
- a tiny pinch of sea salt
- pecan nuts
- raw cacao nibs
- coconut flakes
- 7 inches / 18 cm
Chop the nuts in a blender. Add the dates and cardamom with nuts and blend into crumbly dough. Press on the bottom of the cake tin.
Mix all ingredients in a blender until you have a smooth creamy mixture. If needed, add more coconut milk to get smoother texture but still keeping it as thick as possible. Taste and add seasoning or sweetness if desired. Pour the dough into the cake tin over the crust and put the tin into a freezer for 2 hours or until solid.
Combine all the ingredients in a small bowl and stir to combine. Drizzle on top of the raw chocolate cake.
Decorate with nuts, cacao nibs and coconut flakes. Try also fresh berries and n’ice cream! Serve and enjoy!
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