Looks like you're using an older browser. For the best experience possible, please upgrade your browser or download a modern browser.
We recommend either of these free browsers: Firefox or Chrome
You must update your Flash version to view videos. http://www.adobe.com/go/getflashplayer

Meet…Natasha of @rawcells

 From her yummy organic vegan snack brand Rawcells (she peddles the homemade treats around town on a pedal cart) to her equally mouth-watering Instagram feed @rawcells, we can’t get enough of LA local Natasha… So we invited her to NYC to model in our February Style Guide. Here, we caught up with her on set (and scored a pretty killer vegan ice cream recipe). 

 “I had so much fun on this shoot. Especially when we started krumping to Gucci Mane!” 


 “I’d describe it as ‘kindergarten teacher meets chemist.’ I’m usually wearing a turtleneck and a long jacket—if not a kimono.” 
Natasha wears the striped trench coat.

 “I really love every part of what I do, from baking to managing to creating the logo—most of the time, it hardly feels like a job. The best part (if I had to choose) is probably coming up with ideas for new menu items.” 

 Some of the deliciousness on Natasha’s Instagram feed. 


Vegan Ice Cream Bars

 “I really like how simple this recipe is—and the omega-3s, fiber, riboflavin and antioxidants make it a nutritionally balanced dessert.”
Ice cream filling:
1 cup cashews (soaked in hot water)
1 cup coconut cream
1/8 cup coconut sugar or maple syrup
1 tablespoon cinnamon
2 teaspoons maca powder
1/4 teaspoon salt 

15 pitted dates
1/4 cup coconut cream
1 teaspoon vanilla extract 

Chocolate shell:
1/4 cup coconut oil
1/3 cup cacao powder
1/3 cup maple syrup
crushed raw almonds 
Place all the ice cream ingredients in the blender and blend until it’s creamy with no lumps. Pour the ice cream mixture into molds, add wooden sticks and place in the freezer for 1 hour. 

While the ice cream is sitting in the freezer, prepare the caramel filling. Place all the ingredients into the blender and blend until creamy and smooth.

Once the caramel is smooth, place a thin layer on top of the ice cream molds. Place the molds back in the freezer for 30 minutes. 

Blend all the chocolate shell ingredients and mix for about 3 minutes until you get a silky mixture. 

Dip each popsicle into the chocolate, top each off with crushed almonds and place back in the freezer for 15 minutes. 

Photographs by Coliena Rentmeester. 

Check out Natasha’s organic vegan snack brand Rawcells here.

Shop our entire women’s collection here.
TAGS: womens, meet, behind the scenes, recipe, vegan, ice cream