Whipped Orange Salad

Whipped Orange Salad : ImmerWachsen.com

Anyone else grow up going to MCL cafeteria as a treat? This was a rare occasion, but when it happened there was one classic menu item I never could get enough of. Whipped cream, mandarine oranges, pineapple chunks, mini marshmallows, and shredded coconut made into the most addicting sweet salad out there…at least in my opinion :) After discovering the homemade honey marshmallow I had to make my own version! I skipped some of the ingredients out of preference, but feel free to mix it up how you like. Just thinking about this recipe makes my mouth water!

Whipped Orange Salad : ImmerWachsen.com

Whipped Orange Salad
3 cups coconut milk fat (4 cans)
2 Tablespoon honey
honey marshmallows
3 navel oranges

Blend coconut milk fat and honey in a high speed blender. Once blended to the point that the ingredients separate, keep blending until combined, and refrigerate 12 hours.

In a mixing bowl fold cubed honey marshmallows and oranges slices into the whipped coconut cream. Enjoy!

Whipped Orange Salad : ImmerWachsen.com

Pumpkin Pie & Whipped Coconut Cream

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Before we hurry off to Christmas, let me share this almost raw version of a Thanksgiving classic. Satisfying enough to eat for breakfast and decadent enough to complete a Thanksgiving feast this recipe is sure to satisfy any pumpkin pie craving. Enjoy!

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Pumpkin Puree
1 pie pumpkin

Puncture pumpkin six or so times with a fork and cook in a dish or skillet at 350 degrees Fahrenheit for 1-1 1/2 hours. You should be able to cut into the pumpkin effortlessly. While the pumpkin is still hot remove the skin and seeds. Once cool process in a food processor until creamy and refrigerate.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Pumpkin Pie
crust:
1 cup almonds
1 cup oat flour
1/4 cup coconut oil
1 Tablespoon maple syrup
1/4 teaspoon Pink Himalayan salt

In a food processor pulse almonds until they are a coarse flour. Add remaining ingredients and process until mixture keeps it’s shape when you press it between your fingers. Press into a spring form pan, cover, and refrigerate to set.

filling:
3 medium ripe avocados
1 cup pureed pie pumpkin
1 cup fresh carrot juice
1 cup coconut oil
1 cup maple syrup
1 cup (packed) whole soaked Irish moss
1 Tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

Thoroughly blend all ingredients in a high speed blender. Pour into crust and refrigerate 8-10 hours. The filling is enough to fill 2-3 regular pie pans. If you choose to do so double the crust recipe to accommodate.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Whipped Coconut Cream
1 1/2 cups coconut milk fat (2 cans)
1 Tablespoon maple syrup

Blend ingredients in a high speed blender. Once you blend to the point where the ingredients separate, keep blending until combined, and refrigerate 8-10 hours.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream

Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com

It’s never too late for ice cream is it? I’ve had this recipe on my mind for years but never had a plan for the must-have marshmallows called for in traditional rocky road ice cream. Who would have thought you could make marshmallows out of something other than sugar?! I’ve been on a marshmallow kick ever since I made my first batch of honey marshmallows, and I must say this twist on classic rocky road is better than the original (easier too). Have at it.

Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com

Salty Candied Almonds
1 cup soaked raw almonds
1/4 cup coconut sugar
1/8 teaspoon Celtic Sea salt

In a small bowl, combine all ingredients to coat almonds. If you’ve already dehydrated the almonds rinse them in water so the sugar and salt will stick. Dehydrate for 12 hours at 105-120 degrees Fahrenheit.

Honey Marshmallows
1 cup honey
1 cup water
1/4 cup gelatin
1 teaspoon vanilla
coconut oil

Bring 1/2 cup of water and honey to a boil and remove from heat. In a food processor (or stand mixer, hand mixer, etc.) combine 1/2 cup water and gelatin. Slowly pour honey water into gelatin mixture while the food processor is running. Add vanilla and let run for 10-15 minutes. Pour marshmallow mix into a lightly coated (coconut oil) shallow dish. Refrigerate until firm (1-2 hours).

Chocolate Ice Cream
2 cups cream (or coconut milk fat)
1/2 cup cacao powder
1/3 cup raw honey
1 teaspoon vanilla extract

Thoroughly blend all ingredients. I chose to pour the base into ice cube trays, freeze, and process later. However, there are many freezing and processing options you can find here.

After the chocolate ice cream is processed, chop almonds, cut small cubes of marshmallow, and fold together. Enjoy!

Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com
Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com
Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com
Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com

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