Veg-based foodie site Yum Universe (YU) is turning one on August 12, and they're celebrating with a birthday-themed contest, which involves creating a plant-based, party-themed, whole foods recipe. To me, birthdays are always worth a little extra effort in the dessert department—you'll never see me making a birthday cake using a boxed mix and frosting from a can, no ma'am. To me, life's special moments are meant to be celebrated, and for Yum Universe, that comes with a six-layer brownie blizzard ice cream cake.

I was first inspired to create such a decadent cake after seeing the gorgeous photos of the raw peanut butter cup ice cream cake on Sweetly Raw. However, since I don't currently own an ice cream maker or Heathy's ice cream cake e-book, I knew I'd have to rely on my own knowledge and experience to get the job done.


I know the recipe instructions below look like they could fill a 100-page handbook, but trust me when I tell you it's not that bad...and it's totally worth it. Just think about how proud you'll be when you can pull off a healthy, whole-foods-based ice cream cake that looks like it came from Dairy Queen. Those dairy- and sugar-loaded DQ cakes were once a childhood favourite of mine, but the thought of eating one now just turns my stomach. Lucky for us, this cake is made with natural, raw and vegan ingredients, like cashews, cacao and coconut, which is much more appealing.

Are you ready for the ride? Here we go...
Layer 1—dense, chocolatey, brownie cake base
Layer 2—smooth, light vanilla soft serve
Layer 3—creamy macadamia nut caramel
Layer 4—almond and chocolate cookie crumbs
Layer 5—more vanilla soft serve, but with thick brownie chunks
Layer 6—topped with a smooth chocolate ganache and more brownie chunks


Brownie blizzard ice cream cake
For the base and brownies:
1 cup almonds
1 cup walnuts
1 1/2 cups chopped dates (approx. 5 oz)
1/2 cup cacao powder
1 tbsp pure maple syrup
1 tsp pure vanilla extract

1. In a food processor, process the almonds and walnuts to a coarse meal.
2. Add the dates, cacao, maple syrup and vanilla and continue to process until well combined. The mixture should be thick and sticky.
3. Press about half of the mixture onto the bottom of a 6-inch springform pan to make a 1/4- to 1/2-inch base (this will be the base for the cake) and the remaining mixture into a 9 x 5-inch loaf pan (this will be the brownies). Set aside both pans.

For the brownie frosting:
1/4 cup coconut butter, softened
2 tbsp agave nectar
1 tbsp cacao powder
pinch of sea salt

1. In a small bowl, whisk together all ingredients until smooth.
2. Using an offset spatula or the back of a spoon, spread the frosting on the top of the brownies in the loaf pan. Place the pan in the freezer to set, about 30 minutes. When ready, cut the brownies into small, 1/2-inch chunks and store them in the freezer until ready to use.

For the vanilla soft serve:
2 cups cashews, soaked at least 2 hours or overnight
1 cup almond milk
6 tbsp agave nectar
2 tbsp pure vanilla extract
1/2 cup coconut oil, melted

1. In a high-speed blender, puree the cashews, almond milk, agave nectar and vanilla until smooth.
2. Add the coconut oil and blend until well combined and smooth.
3. Pour half of the mixture on top of the cake base in the 6-inch springform pan. Place in the freezer to set. Pour the remaining mixture into a bowl and refrigerate until ready to use (this will be used on the top half of the cake).

For the cookie crumbs:
1/2 cup almonds, ground
1/4 cup cacao powder
2 tbsp pure maple syrup
1/4 tsp pure vanilla extract
pinch of sea salt

1. In a small bowl, mix together all ingredients until small crumbs are formed.
2. Spread the crumbs on a dehydrator tray and dehydrate at 105 degrees for about one hour, or until the crumbs are dry to the touch. Store the crumbs in a sealed container in the freezer until ready to use.

For the caramel:
1/2 cup macadamia nuts
3 tbsp pure maple syrup
3 tbsp agave nectar
1/2 tsp pure vanilla extract
1/8 tsp sea salt

1. In a high-speed blender, blend all ingredients until smooth. Pour the mixture into a small bowl with a lid and set aside until ready to use.

Decadent additions: brownie chunks, cookie crumbs and caramel

To assemble:
So far you should have the base topped with a layer of vanilla soft serve. Next, pour the caramel over top of the vanilla soft serve and smooth it out using an offset spatula or the back of a spoon. Crumble the cookie crumbs evenly on top of the caramel. Next, pour the remaining half of the vanilla soft serve on top of the cookie crumbs and add the brownie chunks, carefully pressing them down into the vanilla soft serve. You will likely not need all the brownie chunks, so you can use the leftovers to decorate the top of the cake. Smooth out the top as much as you can and place in the freezer for at least an hour to set. When ready, frost with chocolate ganache (recipe below).

Adding the brownie chunks to the vanilla soft serve

For the chococlate ganache:
1/4 cup coconut oil, melted
1/4 cup agave nectar or maple syrup
2 tbsp cacao powder, sifted

1. In a small bowl, whisk together all ingredients until smooth.
2. Remove the cake from the freezer and let sit for about 10 minutes (if you don't, your frosting will harden as soon as it touches the cake). Using an offset spatula, frost the top and sides of the cake and place the remaining brownie chunks (if you have any) on top of the cake, as desired. Place the cake back in the freezer for about 10 minutes to allow the ganache to set. Serve with a smile and dig in!

With the onslaught of "get healthy" books and product advertisements these days, it's no wonder we're constantly scrutinizing our own and each other's daily lifestyle choices. It often comes down to having the "perfect" diet—one that makes you glow, keeps you thin, gives you strength and energy, and is healthy and sustainable.


What we need is a cookbook that doesn't make healthy eating so intimidating. From the author of the bestselling and highly acclaimed book Clean Food, comes a follow-up, Clean Start, featuring 100 recipes that focus on eating minimally processed foods for maximum nutrition, and involve quick and easy preparation.

A well-known nutritional and culinary expert and educator, author Terry Walters is keen to lead the way in the clean, green and local approach to eating. After reading just a few pages of Clean Start, I was inspired to reorganize my cupboards and put Terry's sensible teachings into practice. Her gentle and insightful advice guides you along the path to healthy eating without insisting on a militant, do-or-die attitude. 

In her own words, Terry writes: “It’s about having a relationship with food that’s not based on living up to somebody else’s ideal, or following a strict regimen. It’s simply about making healthy choices, one at a time, and doing the best that you can do.”


Finally, the cocoa brownies in the winter section make use of ingredients that you wouldn't expect in such a delectable dessert: applesauce, dates, banana, cocoa and teff flour result in a surprisingly mature and complex flavour profile. Judging from the ingredients, I suspected they would be delicate when it came time to cut them into squares, so I let them sit overnight in the fridge before digging in and it worked out perfectly. Next time, I would consider upping the ante with nuts and dark chocolate chips.

In the end, I’m very happy to have Clean Start on my bookshelf. It’s a tried-and-true text that has yet to fail me, either in the nutrition or taste department.

Can you tell I'm still dreaming about sandwich cookies?

Raw vanilla-spice macaroons (makes 6 sandwiches)
2 cups unsweetened coconut flakes
2 tsp ground spiced tea (I used 2 bags of bengal spice)
1/2 tsp vanilla powder
1/8 tsp sea salt
4 dates, chopped
1/4 cup raw agave nectar
2 tbsp coconut butter, softened
2 tbsp water

1. In a food processor, process the coconut flakes, ground tea, vanilla powder and salt until combined.
2. Add the remaining ingredients and process for a minute or two until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water.
3. Using a cookie scoop or tablespoon, scoop the dough onto a dehydrator tray and gently flatten with the bottom of a glass (you should get 12 small cookies). Dehydrate the macaroons at 105 degrees for about 6 hours or until desired texture is achieved. They should be crisp on the outside but still chewy on the inside.
4. Spread a small amount of the filling (recipe below) on half of the cookies and press another plain cookie on top to form a macaroon cookie sandwich. 

Cacao cream filling
1/3 cup raw cashews, soaked for at least one hour
1/4 cup coconut butter, softened
3 tbsp raw agave nectar
1/2 tbsp cacao powder
1/4 tsp vanilla powder
1/4 tsp ground cinnamon
pinch of sea salt

1. Blend all ingredients in a high-speed blender until smooth.

I love all kinds of fruit and, for the most part, I don't discriminate between them. I'll eat fruit when it's at its best, local and in season, and sometimes even when it's not, and so you can imagine how happy I was to see fruit being used in a number of entries to the recent Raw Ice Cream Sandwich Challenge. You can bet I'll be trying more of these fabulous recipes very soon.

But I have to admit, there are times when I play fruit favourites. On a hot summer's day, for example, it's a juicy, ripe mango that will undoubtedly win me over. If you’re looking for a sweet pick-me-up on a sunny afternoon, this mango pudding parfait recipe is a showcase of mango sweetness at its finest. Did I mention it's easy to make, too?

For the mango pudding:
1 large mango, peeled and diced (about 2 cups)
6 oz. firm silken tofu (1/2 package of Mori Nu)
2 tbsp agave nectar
1 1/2 tbsp fresh lemon juice

1. Combine all ingredients in a blender and blend until smooth, about 2 minutes. Refrigerate for about 1 hour to firm up.

For the coconut cream:
6 oz. firm silken tofu (1/2 package of Mori Nu)
1/4 cup coconut butter, softened
2 tbsp fresh lemon juice
2 tbsp agave nectar

1. Combine all ingredients in a blender and blend until smooth, about 1 minute. Refrigerate for about 1 hour to firm up.

For the coco-nut topping:
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup rolled oats
1/4 cup unsweetened coconut flakes
1 tbsp hemp hearts
1/8 tsp ground cardamom
1 tbsp pure maple syrup
1 tbsp coconut oil, melted

1. In a small bowl, combine the walnuts, pecans, oats, coconut, hemp hearts and cardamom.
2. Add the maple syrup and coconut oil and stir until the nut mixture is well coated.
3. Put the bowl in the freezer until hardened, about 20 minutes.

To assemble:
Divide the mango cream between 2 parfait glasses. Next, add the coconut cream, then add the coco-nut topping. Slice up additional mango for garnish, if desired. Refrigerate until ready to serve.

I hope all of you in Canada or the US enjoyed a lovely long weekend. Mine was full of sunshine, long walks, family and ice cream sandwiches!


After the final entries rolled in, Lisa and I spent Saturday morning studying the posts and scoring each recipe against the judging criteria.

I know we said it already, but it bears repeating: we were both incredibly impressed by the fabulous flavour combinations, the creative use of seasonal fruit and the sheer determination you all demonstrated in creating such amazing raw, vegan treats. You have certainly expanded our repertoires and inspired new experiments in our kitchens—and hopefully in many others across the blogosphere. Thank you to everyone who participated in all the fun.

When we tallied the totals, three finalist emerged. As the judging criteria stipulates, creativity and presentation were what set the winners apart from all the enticing entries. If we went on flavour alone, you'd all be winners.

With our list of finalists in hand, it was time to get rolling and churning out some sensational ice cream sandwiches. The best part about ice cream sandwiches is that they take far less time to make than cake pops—and there is no need to MacGyver a special box to hold up ice cream sandwiches. We are getting more seasoned at these challenges and did some important prep work in advance, but we were both quite impressed by how quickly the final products came together.


After a lovely tasting party on the beach (which had to be kept short to accommodate our quickly melting treats), we ranked the finalists. A big congratulations goes to:

Second Place: Callie's Chocolate Bacon Ice Cream Sandwiches
As soon as we read this post, we knew the combination was something we simply had to try. We've seen chocolate and bacon paired in other baked goods but reinvented as a raw dessert was quite a creative twist. The chocolate ice cream was rich with a smoky element from the mesquite. Callie paired it with a cookie laced with tamari and savoury spices, which made for an ice cream sandwich experience unlike any we've had before.


Third Place: Karen's Carrot Cake Ice Cream Sandwiches
Inspired by a favourite dessert, Karen's recreation of a classic carrot cake definitely played on our love for cinnamon. It complemented the subtle carrot and oat cookie as well as the banana and chia flavours in the ice cream (we made ours smooth). Full of wholesome ingredients and classic comfort food flavours, each bite created a sweet sense of nostalgia.


Picking the three finalists was a very difficult task. As we read through each and every entry we were thrilled to see:
• Creative blends of seasonal berries and bananas combined to mimic the luscious, creamy texture of conventional ice creams (Miriam's Chocolate Blackberry Ice Cream Sandwiches and Deanna's Triple B Bites);
• Decadent delights that deliver a sense of sinful indulgence but with a list of angelic ingredients (Sasha's Cacao Hazelnut Vanilla Ice Cream Sandwiches, Deanna's Coconut Cacao Nib Ice Cream Sandwiches, Samantha's Chocolate Almond Butter Ice Cream Sandwiches and her intriguing Chocolate Chip Cookie Dough Ice Cream Sandwiches); and
• Complex recipes with layers of different flavours and textures that create a really unique taste experience (Shannon Marie's Neopolitan, Michelle and Lori's Macadamia Nut Butter Mint Chocolate Chip Ice Cream Sandwiches, and Marcy's Basil Lemon Lime and Guacamole Ice Cream Sandwiches).

Lisa and I had a lot of fun getting our hands covered in melting ice cream and sticky cookie dough all for the sake of discovering some winning recipes.

We know that you put in just as much time and effort to create your entries so we're excited to share a special coupon code from Navitas Naturals with everyone who entered. Please email to receive the code. For the three winners, please email us your mailing address so we can send you your much-deserved prize.

Now that we've announced all the winners, we're already planning for the next big event. We have some ideas but would love to hear your suggestions. Which dessert favourite would you love to see rawified by your favourite food bloggers?

Last night at midnight was the deadline to enter the Raw Ice Cream Sandwich Challenge, and Lisa and I are now drooling over all the mouthwatering entries. This weekend, we will narrow down the 12 entries to three finalists based on the judging criteria, recreate the recipes in Lisa's kitchen, and host a tasting party to determine the winners.


Below is the roundup of entries. Is there a particular one that catches your eye and wakes up your taste buds?

Michelle and Lori of Pure2Raw made Mac-n-Mint Chip Cookie Sandwiches.

 
Deanna of The Mommy Bowl made Frozen Triple B Bites.


Deanna's second entry is Coconut Cacao Nib Ice Cream Sandwich Cookies.


 Marcy of (Don't Be) Too Timid and Squeamish made Basil Lemon Lime and Guacamole Ice Cream Sandwiches.


Chantal of Eat Dance Live made Chocolate Orange Creamsicle Sandwiches.


 Karen of A Healthy Endeavor made Carrot Cake Ice Cream Sandwiches.

Callie of Rawxy made Chocolate and Bacon Ice Cream Sammies.


Sasha of Blyssful Health made Cacao Hazelnut Vanilla Ice Cream Sandwiches.


Thank you to everyone who participated in the challenge and to those who shared the raw ice cream sandwich love (Vegansaurus, we're looking at you). But the fun isn't over yet. Check out each of the fantastic recipes above and then check back here soon for the challenge winners!