Just a couple of more weeks and I am off to Wisconsin! My family and I have made the trip up North the past three years, and I am looking forward to this year’s trip more than ever. I love the outdoors but sadly I haven’t been out much this summer :/ However, the Wisconsin trip means I will be outdoors every day for an entire week! Minus driving there and back and stopping in Chicago for a yummy meal at our favorite raw food restaurant, I will make a point to spend every waking moment in the beautiful outdoors. God’s creation is meant to be enjoyed and to keep us in awe of Him. Maybe that’s why I wouldn’t mind living in the outdoors for a year.
In previous years we tended to stick around the city, and even though Madison (the capitol for anyone who didn’t know) is smack dab in the middle of two huge lakes, I’m hoping to venture out into the wild…well not really the wild, but a state park would work! I really want to go rock climbing, but from what I’ve heard you’re on your own as far as equipment goes. That’s where I run into some problems. First, I live in one flat state, so outdoor rock climbing is not something people do around here. Secondly, I don’t have any money to buy rock climbing gear. Anyway, one day I will climb a genuine God-made rock. Until then, my brother and I are planning to go to the local indoor climbing facility to get some practice.
On to the recipe! Don’t those just look deeevine?! I won’t go into too many details quite yet, but I’ve been on a feasting fast (I made it up) for the past five days. So these cool creamsicles look pretty tastey right about now. Like the strawberry ice cream, these perfect-for-summer treats are very easy to make and guilt free. I’ll say with just about any raw food dessert, I could eat this for breakfast and not feel bad (guilty/sick). For anyone who is not a huge fan of coconut, no fear, the mint extract masks the coconut flavor.
Mint Chocolate Chip Creamsicles
3 c coconut milk fat
1/2 c honey
3 t mint extract
1/4 t spirulina
1/2 c cacao nibs
Scrape the fat off the top of three refrigerated cans of coconut milk. Blend all ingredients together except for the cacao nibs. Then add the cacao nibs and pulse a few times. Freeze in popsicle molds or shot glasses. I used my great grandmother’s silverware instead of popsicle sticks. I think the silverware is my favorite styling prop!
Next week: almond butter and strawberry jam sandwich.