What do you bring when you are invited to someone’s place and you want to bring food? If you’re like me, you might stress a bit about what foods most people will like, what is easy to make, and what is healthy, all while being sensitive to people’s dietary sensitivities. Ok, so this is not nut-free. But it is gluten-free, dairy-free, and vegan. It takes only minutes to make. You can bring a combo of vegetables and/or crackers along with it. And, it’s also modifiable to your taste.
I recently made this pesto for 2 events I attended, and it was successful. I tried making a kale pesto before this, and was glad I didn’t have to bring it anywhere. I grew to like it, but it was pretty “kale” tasting at first, so probably wouldn’t be popular among the general population.
Here’s a picture of my dog Hana eating a leaf of basil that I dropped. What?! Who knew she’d like basil.
- 1 14-oz can coconut milk
- ¼ cup maple syrup
- 1 tsp matcha green tea powder
- ½ tsp vanilla extract
- pinch of salt (yes, this is important to get the ice cream to freeze)
- ½ cup cacao nibs or dairy-free chocolate chips (I prefer the cacao nibs for taste and also the fact that they don't all sink to the bottom like the chocolate chips do)
- Put the coconut milk, maple syrup, matcha, vanilla and salt into a blender.
- Blend until smooth.
- If not using an ice cream maker, stir in the cacao nibs (or chocolate chips) and transfer to the freezer.
- If using an ice cream maker, freeze according to the manufacturer's instructions, then add the cacao nibs during the last few minutes of freezing.
- Of course moderation is key. 🙂
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