

Its Wednesday! and the day to bring to you another one of my favorite bloggers. If you are looking for a the cutest person on the planet, look no further.. I bring you Caitlin – The Vegan Chickpea. here. Its Wednesday! and the day to bring to you another one of my favorite bloggers. If you are looking for a the cutest person on the planet, look no further.. I bring you Caitlin –Caitlin has the sweetest stories on her posts, clean, healthy and delicious food that is simple and accessible. Caitlin and her husband both eat a vegan and gluten-free diet and through her blog you can follow their journey and see that they dont miss anything. I mean look at all those delicious Icecream(PB and chocolate) Cakes(Vanilla choc chip) , those Cupcakes( Blueberry Chocolate ) and the burrito casserole ! Also, read about how she cured herself and her husband with food





Caitlin’s Vanilla Chocolate Ice cream Cake topped with valentines day chocolates below.







And today Caitlin brings another fantastic Ice cream.. Vanilla Ice cream filled with fresh Kiwi, toasted almonds and shredded coconut.. mmmm..





Thank you for the guest post Caitlin!









… Now over to Caitlin….





My husband Dayv’s family is really into giving food-type presents for birthdays and holidays. When we first started dating(10 years ago), he would often receive cookies and creamed corn(yes, you read that right) on such occasions. Well, times and diets have changed, and now he receives food such as Dandies, gluten-free cookie mix, and black bean spaghetti on special occasions.



About a month ago, my in-laws and younger sisters-in-law came over to celebrate Dayv’s birthday. As always, my mother-in-law came bearing birthday present food. This time, it was a giant bag of kiwis. We both thanked them for the thoughtfulness of the gift, as one of Dayv’s favorite fruits has always been kiwis. In the back of my mind I thought, How are we going to consume all of these?



After a little brainstorming, I realized that kiwi would make a nice addition to the homemade ice cream I make every week. Adding toasted coconut and almonds, the ice cream came out lightly sweet with warm, comforting flavors. It’s the perfect dessert to use up all of those leftover kiwis from the winter season!



Happy first day of spring, everyone! And a big thank you to Richa for having me. Happy first day of spring, everyone! And a big thank you to Richa for having me.

Allergen Information: Dairy-free, egg-free, corn-free, soy-free, oil-free, gluten-free2 cans of light coconut milk¾ c vegan sugar2 tsp vanilla extract5 kiwi, peeled and diced, discarding the white section in the middle½ c raw almonds, cut in half¼ c shredded coconutIn a medium pot over medium heat, combine coconut milk and sugar. Whisk until sugar granules have completely melted. Remove from heat, stir in vanilla, and pour into container, preferably with a spout.Allow to cool on the counter for about a half hour and then transfer to refrigerator until chilled(about 4 hours).Preheat oven to 300. Spread almonds out on a parchment covered baking sheet and bake for 20minutes. During the last five minutes, add coconut to the baking sheet to lightly toast.When ice cream mixture is chilled, process in ice cream maker according to instructions. During thelast five minutes, add in almonds and coconut. Transfer ice cream to freezer safe container and fold in kiwi. Freeze for about 4 hours. Enjoy! This creamy goodness is being shared at Allergy Free Wednesdays.