Happy New Year! I wish for 2013 to be a year full of JOY, HAPPINESS, LOVE & ABUNDANCE for everyone! With each new year we have an opportunity for new beginnings; an opportunity to create positive changes in our lives. I typically don’t believe in resolutions, because I personally strive to be a better me on a daily basis- physically, mentally, emotionally and spiritually. January 1st doesn’t have to be ‘the’ day to start fresh. We have an opportunity to do this daily. Everyday is an opportunity to start fresh, create change and move forward in the direction of our dreams. However….with that being said, 2012 is now behind us so let’s ride into 2013 on our shiny magic carpet and embrace the unexpected, miraculous journey that lies ahead!
With everyone starting on a ‘detox’ kick and hitting up the gym, I’ve decided to share a dessert recipe I just couldn’t resist! We can all indulge in dessert as long as we learn to create balance around food. Dessert is definitely not on my daily ‘diet’ regime, but I’ll often indulge in an organic piece of chocolate (giddyoyo is my fav), or a few organic chocolate covered almonds (from Organic Traditions) if I want a sweet treat. I allow myself these treats because 90% of the time I eat clean organic food, go to yoga, go to the gym and take care of my body!
I wish all of you success on your new journey to creating a life long change in achieving the body you want, healing a disease, losing weight, getting more sleep, dealing with stress, watching less TV, creating more quiet time or whatever goal you have set out for yourself!
And now….onto dessert! The perfect cheat day treat! 🙂
This recipe came together in no time! I was heading out to a Christmas party and knew the host of the party loved chocolate raspberry anything! So I grabbed a few ingredients from WholeFoods and whipped this up in record time! Nothing in this recipe is made from scratch per se, but since I was gifted an ice cream maker for Christmas I’ll be making me some homemade dairy free ice cream very soon!
Chocolate Raspberry Ice Cream Cake
Ingredients
1 tub dark Chocolate CoconutBliss Ice Cream
3 cups fresh raspberries + 1/2 cup for decorating top of cake
2 packages chocolate wafer cookies (preferably organic with good quality ingredients. You can find most of your local grocery store)
2 tbsp coconut oil, melted
2 tbsp cacao nibs, for decorating top of cake (optional)
Directions
In a food processor fitted with an S blade, pulse wafer cookies with coconut oil until crumbly. Pour into a pie dish and press crumbs firmly into dish. Put dish into freezer and let sit for 1 hr, or until crust is firm.
In a food processor or blender, blend together coconut bliss and raspberries until smooth. **Leave ice cream out for 20 mins to soften so it is easier to blend. Pour ice cream mixture over crust, top with fresh raspberries and cacao nibs. Place back into the freezer for 1-2hours to set. To serve- leave cake at room temperature for at least 20-30mins before cutting. ENJOY!!!
From my heart to yours, here’s wishing you the Happiest New Year!
Health & Abundance,
Samantha 🙂
