If you are fond of this combination of flavors - chocolate, almond, coffee -  this is OMG-good. Vegan, but not low-fat! Eat sparingly -- share with all your chocolate & coffee obsessed friends. This recipe is simple, but is prepared in stages. Plan a day or two ahead.

Brownie:
Trader Joe's Chocolate Truffle Brownie Mix
1/2 cup Trader Joe's Soy Vanilla Yogurt
Energ Egg replacer for two eggs: 1 tablespoon + 1/4 cup warm water - blend together

Mix the above ingredients and bake according to directions.  Cool in pan.

Ganache Truffle topping:
When brownies are  cool, combine 6 ounces semi-sweet chocolate chips + 2 ounces of vanilla soymilk. Place in microwave on low and cook only until just melted. Stir, and when thickened, pour on top of brownies.

When brownies are completely cool, cut into small squares and freeze. When frozen, chop squares into small chunks, this will be folded into the vice cream.

Vice Cream Mix:
1 cup Trader Joe's raw cashews
1/2 cup Trader Joe's dry roasted unsalted almonds
1 1/2 cup Trader Joe's coconut milk (or other nut milk you prefer)
1 cup agave nectar (do not use honey or maple syrup, they over-influence the flavor)
3 packets of Starbucks Via packets (instant coffee)
Blend together in a Blendtec or Vitamix blender (make it super creamy).
Place in the fridge until really really  cold.

When cold, place contents in prepared (meaning, it's frozen if you are using a Cuisinart brand) ice cream maker and churn to soft serve (20 min.) Empty the frozen contents into a freezer-capable container, and then place in freezer.

Fold in nuts and frozen truffle-topped brownie bits:
Take additional 4 ounces of Trader Joe's dry roasted unsalted almond slivers + the frozen brownie bits and fold them into the soft serve vice cream (don't over mix.)

Place back in the freezer until hardened to scoopable status.

Then, enjoy!

Gluten-free option: Don't make the brownies, just do the ganache topping (melted chocolate chips and soy milk.) Cool the ganache, and spread in the soft serve vice cream with the nuts and freeze until scoopable.

Sourdough  4 loaves     
1 lb 50/50 sourdough starter
3 lb 6 oz flour
4  c water (or more -- use enough to completely hydrate all the other ingredients)
3 T salt, non iodized
1.5 T dry yeast
Stir together well to fully hydrate (no kneading, just mix in bowl use hands as necessary); rest at room
temp 2 hrs covered w/ plastic wrap. 

Place in fridge up to 2 weeks - no  maintenance necessary (I am not kidding!). 

Day of bake: 
Cut 1 Lb 14 oz of dough
Shape into ball (1 min, no knead)
Proof in baskets 2 hours, covered
Place on wooden peel, slash with sharp blade (also called docking)
Bake in steam oven 450 degrees  for ~ 40-45  min

Learn how to make up your own sourdough starter here on The Fresh Loaf.

Here are several very raw, short unedited videos walking you through how to create fantastic sourdough yourself. This is exactly how long it takes to make sourdough bread (the hands-on part.)