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Before you jump to [Vegan] Coconut Chocolate Ice-cream recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Make smart decisions when grocery shopping. Making good decisions when shopping for groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to go to your apartment and make something from your kitchen. Fill your pantry shelves with nutritious foods. This makes it easy to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are lots of things you can go after to become healthy. Not all of them demand fancy gym memberships or restricted diets. Little things, when done each day, can do plenty to make it easier to get healthy and lose pounds. Being clever when you choose your food and routines is where it begins. Wanting to get in as much physical exercise as possible is another. Don’t forget that health isn’t only about just how much you weigh. It’s about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to [vegan] coconut chocolate ice-cream recipe. You can have [vegan] coconut chocolate ice-cream using 7 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare [Vegan] Coconut Chocolate Ice-cream:

1. Take 2 (14 oz) of cans full fat Coconut milk.
2. Prepare 1/2 cup of plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too).
3. You need 1 tablespoon of tapioca starch.
4. Get 3/4 cup of pure maple syrup.
5. You need 1/8 teaspoon of sea salt.
6. Prepare 1 tablespoon of pure vanilla extract.
7. Provide 6 tablespoon of creamy almond butter, unsalted (or any creamy unsalted nut butter).

Instructions to make [Vegan] Coconut Chocolate Ice-cream:

1. In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble. Remove from heat, then whisk in the almond butter, vanilla and sea salt until fully combined and smooth..
2. Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top – this is normal, simply whisk to blend it away..
3. Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight..
4. As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping..

Chocolate ice cream made with sweet potatoes is where it's at, folks. Well, it gives body to the ice cream texture, yet you don't taste it. The absolute most delicious Vegan Chocolate Ice Cream that you will make that rivals dairy ice cream. The combo of sweet potatoes, coconut milk. Ice cream seemed like a logical next step, don't you think?

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