RAW CHOCOLATE–COVERED CASHEW ICE CREAM

SERVES 4 PORTIONS

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

2 tbsp cashew butter

2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

FOR THE CHOCOLATE GLAZE

1⁄2 cup raw cacao butter

2 tbsp extra virgin coconut oil

3 tbsp maple syrup or another sweetener

5 tbsp raw cacao powder

NUTRITIONAL VALUES

Calories: 77kcal
Fat: 4.8g (1.8g S.Fat)
Carbs: 6.9g
Protein: 2.3g
Sugar: 2.8g
Sodium: 26mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the cashew butter, maple syrup, and vanilla until smooth.

If desired, taste and add more sweetener. Pour into ice pop moulds, insert sticks, and freeze for 4 to 6 hours, or until solid.

Set aside a baking sheet lined with parchment paper.

Melt the cacao butter and coconut oil in a small saucepan over medium-low heat to make the chocolate glaze. Remove from the heat, then whisk in the maple syrup and cacao powder to make a smooth sauce. If desired, taste and add more sweetener or cacao. Fill a bowl or cup halfway with water.

Remove the ice pops from the freezer. Remove the ice pops from the moulds and quickly dip them into the chocolate glaze. Place them on the prepared baking sheet and place them in the freezer until the glaze hardens. Serve and have fun!

STRAWBERRY RHUBARB ICE CREAM

SERVES 4 PORTIONS

2 big stalks rhubarb

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

1 tbsp cashew butter or coconut butter

1 tbsp extra-virgin coconut oil

3 tbsp coconut palm syrup or another sweetener

1⁄2 tsp vanilla extract

1 cup (240 ml) chopped fresh strawberries

NUTRITIONAL VALUES

Calories: 527kcal
Fat: 47.6g (42.3g S.Fat)
Carbs: 21.1g
Protein: 4.7g
Sugar: 12.4g
Sodium: 75mg

METHOD

Rhubarb should be cut into small pieces. Scoop the thick white cream from the can of coconut milk into a blender. Combine the rhubarb, cashew butter, coconut oil, coconut syrup, vanilla, and 1/2 cup (120 mL) strawberries in a mixing bowl.

Blend until the mixture is smooth and creamy. If desired, taste and add more sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Scoop the ice cream into serving bowls, then serve and enjoy!

BLACK SESAME–LICORICE ICE CREAM

SERVES 4 PORTIONS

1⁄2 cup (120 ml) black sesame seeds

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

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

3 to 5 tbsp liquorice root powder or grated liquorice root stick

1⁄3 cup (80 ml) coconut palm syrup or another sweetener

3 tbsp arrowroot powder

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 45.5g (7.3g S.Fat)
Carbs: 70g
Protein: 9.8g
Sugar: 54.4g
Sodium: 158mg

METHOD

Toast the sesame seeds lightly on a dry pan, then transfer to a blender and let cool for a few minutes.

Scoop the thick white cream from the cans of coconut milk into the blender. Blend in the remaining ingredients until smooth.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

RECIPE NOTES

Liquorice root powder can be found in health food stores or ordered online.

CHOCOLATE CREAMSICLES WITH WHITE CHOCOLATE GLAZE

SERVES 4 PORTIONS

2 ripe bananas

3 tbsp almond butter or nut butter or seed butter of your choice

3 tbsp raw cacao powder or unsweetened cocoa powder

1 tsp vanilla extract

1⁄2 cup (120 ml) unsweetened almond milk or other plant-based milk

White Chocolate Sauce

NUTRITIONAL VALUES

Calories: 158kcal
Fat: 8.3g (1.2g S.Fat)
Carbs: 21.1g
Protein: 4.4g
Sugar: 10.7g
Sodium: 32mg

METHOD

In a blender, combine all of the ingredients except the White Chocolate Sauce and blend until smooth. Fill ice pop moulds halfway with the mixture, insert ice pop sticks, and freeze for 4 to 6 hours, or until firm.

Set aside a baking sheet lined with parchment paper.

When the creamsicles are solid, remove them from the moulds (a quick dip in hot water will help) and dip them into the White Chocolate Sauce. Return to the prepared baking sheet and place in the freezer for a few minutes to allow the white chocolate to set. Serve and have fun!

STRAWBERRY CHEESECAKE ICE CREAM

SERVES 4 PORTIONS

1 1⁄2 cups (360 ml) fresh strawberries, washed and stems removed

1 banana

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

1 tsp vanilla extract

1 tbsp cashew butter or nut butter or seed butter of your choice

1 cup (240 ml) cashew nuts

3 tbsp arrowroot powder

1 recipe Cake Crumble

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg

METHOD

Set aside 1/4 cup (60 ml) of the strawberries in small pieces. Blend the remaining strawberries, banana, almond milk, vanilla, cashew butter, cashews, and arrowroot until smooth.

If desired, add more sweetener or vanilla extract. Add the strawberries and mix well.

With an ice cream maker:
Fill an ice cream maker halfway with the ice cream mixture and freeze according to the manufacturer's instructions.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes.

Scoop out some ice cream balls and roll them in the prepared cake crumble when the ice cream is done. Serve and have fun!

ROSE CHERRY ICE CREAM

SERVES 4 PORTIONS

2 frozen bananas

2 cups (480 ml) unsweetened almond milk or coconut milk

2 tbsp coconut butter or extra virgin coconut oil

1 tsp vanilla extract

1 cup (240 ml) fresh cherries, pitted

1 tsp rose water

1 tbsp rice syrup or another sweetener

NUTRITIONAL VALUES

Calories: 211kcal
Fat: 6g (1.7g S.Fat)
Carbs: 39.2g
Protein: 2.8g
Sugar: 21.5g
Sodium: 143mg

METHOD

In a blender, combine the bananas, almond milk, coconut butter, and vanilla until smooth. Place about one-third of the mixture in a bowl and refrigerate. Blend the remaining two-thirds of the banana mixture with the cherries, rose water, and rice syrup until smooth.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Swirl in the reserved banana mixture when it's almost done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Fill a freezer-safe bowl halfway with ice cream and swirl in the reserved banana mixture. Freeze for about 3 hours, stirring thoroughly every 30 minutes. Scoop into serving bowls, then serve and enjoy!

SALTY CARAMEL POPCORN ICE CREAM

SERVES 4 PORTIONS

1 cup (240 ml) popcorn, popped in coconut oil and cooled, plus 1 cup (240 ml) for serving

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

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

5 fresh dates, pitted

2 tbsp coconut butter

2 tbsp arrowroot powder

1 tsp vanilla extract Caramel Sauce for serving

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

In a blender, combine the popcorn, coconut milk, oat milk, dates, coconut butter, arrowroot, and vanilla. Blend until the mixture is smooth and creamy.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes.

Scoop the ice cream into bowls, top with the popcorn, and drizzle with the Caramel Sauce. Serve and have fun!

CREAMY VANILLA ICE CREAM

SERVES 4 PORTIONS

3⁄4 cup (180 ml) cashew nuts (soaked overnight)

1 (14-ounce/400-ml) (397g) can full-fat coconut milk, or 1 recipe Homemade Coconut Milk (recipe below)

3 to 4 tbsp maple syrup or another sweetener

1 tsp vanilla extract

FOR THE HOMEMADE COCONUT MILK

2 brown coconuts

3 to 4 cups (about 1 litre) coconut water or plain water

1 tsp vanilla extract, optional

NUTRITIONAL VALUES

Calories: 642kcal
Fat: 56.3g (41.1g S.Fat)
Carbs: 25.4g
Protein: 8.8g
Sugar: 14.1g
Sodium: 58mg

METHOD

Drain and rinse the cashews before combining them with the coconut milk, maple syrup, and vanilla in a blender. Blend until the mixture is creamy and smooth. If desired, add more vanilla or sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

For an authentic vanilla bean–speckled look, use vanilla powder instead of vanilla extract. You can even make your own coconut milk using our easy recipe!

HOMEMADE COCONUT MILK:
Using a drill or a sharp knife, pierce one of the coconut's "eyes." Fill a bowl halfway with coconut water. Cover the coconut with a towel and smash it with a hammer to split it. With a sharp knife, remove the coconut meat and place it in a high-speed blender. Mix in the coconut water until smooth. Pour the mixture into a jar and squeeze out as much liquid as possible using a nut bag or muslin/cheesecloth. Refrigerate the coconut milk and use it within a week.

RASPBERRY–WHITE CHOCOLATE ICE CREAM

SERVES 4 PORTIONS

3⁄4 cup (180 ml) cashew nuts (soaked overnight or for at least 4 hours)

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

1⁄2 cup (120 ml) grated raw cacao butter

3 tbsp maple syrup or another sweetener

1 tsp vanilla extract

1 cup (240 ml) fresh or frozen raspberries

NUTRITIONAL VALUES

Calories: 483kcal
Fat: 7.3g (0.2g S.Fat)
Carbs: 97.3g
Protein: 13.1g
Sugar: 23.8g
Sodium: 205mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
<br></br>
<n style="font-size:10pt;">Drain and rinse the cashews before combining them with the coconut milk, cacao butter, maple syrup, and vanilla in a blender. Blend until the mixture is creamy and smooth. If desired, add more vanilla or sweetener.
<br></br>
With an ice cream maker:</br>
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Add the raspberries just before the ice cream is done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
<br></br>
Without an ice cream maker:</br>
Pour the ice cream mixture into a freezer-safe bowl, stir in the raspberries, and place in the freezer for about 3 hours, stirring well every 30 minutes. Scoop into serving bowls, then serve and enjoy!</n>

CHEWY CARAMEL ICE CREAM

SERVES 4 PORTIONS

Vivien’s Toffee Candies (recipe below)

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

1⁄2 cup (120 ml) natural peanut butter

1⁄2 cup (120 ml) fresh dates, pitted

2 tbsp extra virgin coconut oil, melted

1⁄2 tsp vanilla powder

2 tbsp arrowroot powder, or 1 tsp tapioca starch

Coconut syrup, for serving

FOR VIVIENS TOFFE CANDIES

1 cup (240 ml) coconut syrup

1 cup (240 ml) almond butter or another nut butter

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 1232kcal
Fat: 109.7g (87g S.Fat)
Carbs: 46.7g
Protein: 18.4g
Sugar: 28g
Sodium: 183mg

METHOD

First, make the toffee candies. Prepare the ice cream while the candies are in the refrigerator.

Scoop the thick white cream from the cans of coconut milk into a blender. In a blender, combine the peanut butter, dates, coconut oil, vanilla, and arrowroot until smooth.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving. Enjoy with coconut syrup and toffee candies!

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into bowls, then top with coconut syrup and toffee candies to serve.

Vivien’s Toffee Candies:
Set aside a baking sheet or plate lined with parchment paper.

In a small saucepan, heat the coconut syrup over medium heat, stirring constantly, until it begins to foam. Stir for a few minutes longer. Turn the heat down low and stir in the almond butter. Remove the mixture from the heat as soon as it begins to thicken slightly. Pour the warm mixture onto the parchment paper and smooth the top with a knife or spatula before sprinkling with sea salt. Allow the mixture to cool and harden for 1 hour in the refrigerator before slicing the candies into small pieces with a knife.

CHOCOLATE AVOCADO ICE CREAM

SERVES 4 TO 6 PORTIONS

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

2 ripe avocados, peeled and diced

5 to 7 tbsp maple syrup or another sweetener

4 to 5 tbsp raw cacao powder or unsweetened cocoa powder

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 77kcal
Fat: 4.8g (1.8g S.Fat)
Carbs: 6.9g
Protein: 2.3g
Sugar: 32.8g
Sodium: 26mg

METHOD

Scoop the thick white cream from the cans of coconut milk into a blender. Blend in the remaining ingredients until smooth. If desired, taste and add more sweetener or cacao.

With an ice cream maker:


Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

AVOCADO–MINT CHOCOLATE CHIP ICE CREAM

SERVES 4 T0 6 PORTIONS

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

2 ripe avocados, peeled and diced

5 to 7 tbsp rice syrup or another sweetener

1 tsp peppermint extract

1 large handful of fresh mint leaves

1⁄4 cup (60 ml) raw cacao nibs, unsweetened chocolate chips, or grated raw chocolate

NUTRITIONAL VALUES

Calories: 782kcal
Fat: 71.2g (55.5g S.Fat)
Carbs: 32.3g
Protein: 6.9g
Sugar: 19.1g
Sodium: 92mg

METHOD

Scoop the thick white cream from the cans of coconut milk into a blender. Blend in the avocado, rice syrup, peppermint extract, and fresh mint until smooth. Stir in the cacao nibs with a spoon.

With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

ALMOND CHOCOLATE-VANILLA ICE CREAM

SERVES 4 PORTIONS

FOR THE CHOCOLATE ICE CREAM

2 frozen bananas

3 tbsp raw cacao powder or unsweetened cocoa powder

2 heaping tbsp almond butter

1 small handful of almonds

1 tbsp rice syrup or another sweetener

1 tsp vanilla extract

2 tbsp raw cacao nibs

FOR THE VANILLA SWIRL

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

1 tsp vanilla extract

1 tbsp rice syrup or another sweetener

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 15.1g (7.8g S.Fat)
Carbs: 26.9g
Protein: 7.3g
Sugar: 14.1g
Sodium: 196mg

METHOD

In a blender, combine the bananas, cacao powder, almond butter, almonds, and a little water. Blend until smooth. Be careful not to add too much water—you don't want the mixture to become too runny, as this can result in grainy ice cream with small ice crystals. Combine the rice syrup, vanilla, and cacao nibs in a mixing bowl. Gently mix everything together.

Open the coconut milk cans and scoop the thick white cream into a bowl to make the vanilla swirl. Mix in the vanilla extract and rice syrup. Refrigerate until ready to use.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Swirl in the vanilla mixture when the ice cream is almost done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Swirl in the vanilla mixture when the ice cream is almost done. Scoop into serving bowls, then serve and enjoy!

BLUEBERRY PIE ICE POPS

SERVES 6 PORTIONS

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

1⁄2 cup (120 ml) fresh blueberries, plus a handful for the ice pop moulds

2 to 4 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

1 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 306kcal
Fat: 28.1g (25.7g S.Fat)
Carbs: 11.2g
Protein: 2.5g
Sugar: 7.5g
Sodium: 36mg

METHOD

Scoop the thick, solid white cream from the can of coconut milk into a blender. Blend in the blueberries, maple syrup, vanilla, and cardamom until smooth. If desired, add more sweetener or spices. Pour a small amount of the blueberry cream into each ice pop mould, then top with a few fresh blueberries. Divide the remaining mixture among the ice pop moulds. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water.

Serve and enjoy!

AVOCADO ’N’ ALMOND DREAM

SERVES 6 PORTIONS

2 ripe avocados, peeled and diced

2 1⁄3 cups (580 ml) unsweetened almond milk or another nut milk

3 tbsp almond butter

6 to 8 fresh dates, pitted

3 tbsp maple syrup or another sweetener

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 343kcal
Fat: 24.5g (4.7g S.Fat)
Carbs: 24.6g
Protein: 11.3g
Sugar: 3.7g
Sodium: 417mg

METHOD

In a blender, combine the avocados, almond milk, almond butter, dates, maple syrup, and vanilla and blend until smooth. The mixture should be very thick and creamy. If the mixture is too thick, thin it with a little almond milk, being careful not to make it too runny. If desired, taste and add more sweetener. With an ice cream maker:


Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

CREAMY TAHINI ICE POPS

SERVES 6 PORTIONS

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

1 ripe banana

2 tbsp tahini

2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 626kcal
Fat: 58.8g (51.7g S.Fat)
Carbs: 19.4g
Protein: 5.7g
Sugar: 11.1g
Sodium: 77mg

METHOD

Open the cans of coconut milk and scoop out the thick, solid white cream into a blender. Blend in the banana, tahini, maple syrup, and vanilla until smooth. If desired, add more sweetener or tahini. Fill ice pop moulds halfway with the mixture. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water.

Serve and have fun!

COCONUT STRACCIATELLA ICE CREAM

SERVES 4 PORTIONS

3⁄4 cup (180 ml) cashew nuts (soaked overnight or for at least 4 hours)

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

3 to 4 tbsp maple syrup or another sweetener

1 tsp vanilla extract

1⁄3 cup (70 g/2.5 ounces) raw chocolate or very dark chocolate

NUTRITIONAL VALUES

Calories: 670kcal
Fat: 56g (43.6g S.Fat)
Carbs: 44.8g
Protein: 10.4g
Sugar: 27.2g
Sodium: 203mg

METHOD

Drain and rinse the cashews before combining them with the coconut milk, maple syrup, and vanilla in a blender. Blend until the mixture is creamy and smooth.

Taste and adjust with more vanilla or sweetener if necessary.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Melt the chocolate in a small saucepan over low heat while the ice cream is churning. Pour in the melted chocolate just before the ice cream is done. It will shatter into small pieces.

Transfer to a freezer-safe container, cover, and freeze until ready to use. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Chocolate should be broken up into small pieces. Pour the ice cream mixture into a freezer-safe bowl, fold in the crushed chocolate, and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

CREAMY CHOCOLATE STRAWBERRY ICE POPS

SERVES 4 ICE POPS

FOR THE STRAWBERRY LAYER

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

1⁄2 tsp vanilla powder

2 tbsp coconut syrup or another sweetener

1⁄2 cup strawberries, cut into small pieces

FOR THE CHOCOLATE LAYER

2 large bananas

2 heaping tbsp peanut butter or coconut butter

2 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp raw cacao nibs

NUTRITIONAL VALUES

Calories: 670kcal
Fat: 56g (43.6g S.Fat)
Carbs: 44.8g
Protein: 10.4g
Sugar: 27.2g
Sodium: 203mg

METHOD

In a blender, combine the bananas, peanut butter, and cacao powder. Mix in the cacao nibs gently. Set aside the mixture after pouring it into a bowl.

Scoop the thick white cream from the can of coconut milk into a bowl. Combine the vanilla powder and coconut syrup in a mixing bowl. Mix in the strawberries gently.

Fill ice pop moulds with alternating layers of the chocolate and strawberry mixtures. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!

VODKA BASIL LEMONADE

SERVES 4 TO 6 COCKTAILS

1 4-ounce (113g) bunch fresh basil, rinsed and roots removed

1 1⁄2 cups light agave or 2 cups sugar

7 cups water, divided

2 cups lemon juice (about 12 medium lemons)

1 cup vodka, optional

NUTRITIONAL VALUES

Calories: 990kcal
Fat: 0.8g (0.7g S.Fat)
Carbs: 236.9g
Protein: 1.3g
Sugar: 236.4g
Sodium: 26mg

METHOD

Keep some basil leaves aside for garnish. Combine basil, agave (or sugar), and 1 cup water in a medium saucepan. Bring to a boil, then reduce to a low heat and continue to stir frequently for 5 minutes. Remove from the heat and strain the liquid into a pitcher, discarding the basil. Allow to cool completely. Mix in the lemon juice and the remaining 6 cups water. Taste and adjust with more water if necessary. If using, season with vodka to taste. Chill before serving over ice with a basil garnish.

RECIPE NOTES

Basil lemonade can be made ahead of time and refrigerated for up to 2 days. Before serving, stir in the vodka.

PEANUT BUTTER CHOCOLATE CHIP MILKSHAKE

SERVES 2 SHAKES

1⁄2 cup soy, almond, or rice milk

1⁄2 cup creamy peanut butter

1 pint dairy-free vanilla ice cream

1 cup ice

1⁄2 cup semisweet chocolate chips (dairy- free)

NUTRITIONAL VALUES

Calories: 129kcal
Fat: 2g (0.2g S.Fat)
Carbs: 29.3g
Protein: 2.6g
Sugar: 22.6g
Sodium: 54mg

METHOD

Smoothly combine non-dairy milk, peanut butter, and ice cream. If necessary, add more non-dairy milk. Blend again with ice until smooth. Blend in the chocolate chips until they are finely chopped. Pour into glasses and serve right away.