BERRY COOKIE CRUMBLE ICE CREAM CUPS

SERVES 8 PORTIONS

1 cup (240 ml) cashew nuts or almonds (soaked overnight or for at least 4 to 6 hours)

1 cup (240 ml) fresh raspberries or strawberries

1 cup (240 ml) unsweetened almond milk or other plant-based milk

2 tbsp fresh lemon juice

2 to 3 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

Cake Crumble

NUTRITIONAL VALUES

Calories: 215kcal
Fat: 13.8g (3.3g S.Fat)
Carbs: 18.8g
Protein: 4.7g
Sugar: 7.7g
Sodium: 90mg

METHOD

Drain and rinse the cashews. In a blender, combine them with the remaining ingredients and blend until smooth and creamy. If desired, taste and add more sweetener. Divide the batter evenly between eight ice pop moulds or silicone muffin cups, leaving room for the cake crumble.

Freeze for one hour, or until completely solid.

Prepare the cake crumble while the ice pops are freezing.

Take the ice cream pops or cups out of the freezer and top with the cake crumble. Insert ice pop sticks into the centre of each pop or cup and place in the freezer for 2 hours, or until solid. To loosen the moulds or cups, quickly run them under hot water, then serve and enjoy!

RAW CHOCOLATE ICE CREAM COOKIES

SERVES 10 TO 12 COOKIES

FOR THE CHOCOLATE COOKIES

2 cups (480 ml) walnuts

2 tbsp raw cacao powder or unsweetened cocoa powder

Pinch of sea salt

12 to 14 fresh dates, pitted

Splash of coconut syrup, optional

FOR THE CHOCOLATE ICE CREAM

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

2 to 4 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp maple syrup or another sweetener

NUTRITIONAL VALUES

Calories: 326kcal
Fat: 26.5g (13.6g S.Fat)
Carbs: 19.2g
Protein: 6.8g
Sugar: 12.3g
Sodium: 40mg

METHOD

Line a 6 x 8- inch (14 x 20-cm) loaf pan with plastic wrap and set aside.

In a blender or food processor, combine the walnuts, cacao powder, and sea salt and pulse until fine crumbs form. Pulse in the dates until a sticky dough forms. If desired, drizzle with coconut syrup. The cookie dough should be divided in half. Place half of the dough in the freezer after pressing it firmly into the bottom of the prepared loaf pan. In the meantime, make the ice cream.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, cacao powder, and maple syrup until smooth, scraping down the sides of the blender as needed. If desired, add more maple syrup or cacao.

When the ice cream is ready, remove the loaf pan from the freezer and evenly spread it on top of the cookie layer. Return to the freezer for 2 to 4 hours, or until the mixture is solid. Distribute the remaining cookie dough evenly over the ice cream. Freeze for an additional 2 to 4 hours, or until completely frozen.

When ready to serve, remove the pan from the freezer and, using the plastic wrap, lift the cookie sandwich out of the loaf pan. Serve and enjoy! Cut into pieces with a sharp knife.

VEGAN CHOCOLATE CHIP COOKIES

SERVES 60 COOKIES

2 1⁄4 cups (288 g/10.15 oz) unbleached all-purpose flour

1 tsp (5 g/0.17 oz) baking soda

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1 cup (202 g/7.1 oz) vegan butter spread

3⁄4 cup (120 g/4.2 oz) turbinado sugar

3⁄4 cup (162 g/5.7 oz) organic light brown sugar

1 tbsp (12 g/0.42 oz) egg replacer mixed with

1⁄4 cup (60 g/2.1 oz) warm water

1 tsp (4 g/0.14 oz) vanilla extract

1 1⁄2 cups (255 g/9 oz) vegan semisweet chocolate morsels

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Preheat the oven to 180°C/350°F.

Sift together the flour and baking soda in a medium mixing bowl. Set aside after whisking in the salt.

Cream the butter spread with the sugars in the bowl of an electric mixer fitted with the paddle attachment on high speed until light, about 2 minutes. Add the egg replacer and water mixture, as well as the vanilla, and mix on medium speed until smooth, stopping to scrape down the sides of the bowl as needed with a rubber spatula. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Mix in the chocolate morsels until they are evenly distributed.

Drop the dough by tablespoonfuls onto an ungreased baking sheet and bake for 9 to 12 minutes, or until the edges are lightly browned. Cool for 5 minutes on the sheet on a wire rack, then transfer the cookies to the wire rack to cool completely.

MOJITO CHOCOLATE CHIP COOKIES

SERVES 36 2 1/2-INCH COOKIES

2 cups all-purpose flour

1⁄2 tsp baking powder

1⁄4 tsp salt

3⁄4 cup vegan margarine

1 cup powdered sugar

1⁄2 cup brown sugar

4 tbsp dark rum

2 tbsp lime zest (about 2 or 3 limes)

1 tsp pure peppermint extract

3⁄4 cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 12.3g (2.7g S.Fat)
Carbs: 43.9g
Protein: 13.7g
Sugar: 4.5g
Sodium: 77mg

METHOD

Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat. In a medium bowl, whisk together flour, baking powder, and salt.

Beat margarine with a stand or hand mixer until light and fluffy. Mix in the powdered sugar, brown sugar, and rum until well combined. 12 cup at a time, mix in the flour mixture, then add the zest, mint extract, and chocolate chips and mix until combined.

Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, leaving about 2 inches between scoops. Flatten the dough with the palm of your hand to make crispy cookies. Leave the scoop alone for soft cookies. Cook for 12 minutes, or until the edges are lightly browned. Allow to cool on the pan.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated for a week or frozen for up to a month.