ORANGE AND LICORICE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 orange

6.75 ounces (200 g) water

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

2 tbsp liquorice paste

Orange peel

NUTRITIONAL VALUES

Calories: 448kcal
Fat: 26.5g (10.2g S.Fat)
Carbs: 46.4g
Protein: 7g
Sugar: 20.2g
Sodium: 471mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). In the same bowl, combine the orange peel, water, oil, and orange peel. Whip the mixture with a wire whisk.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

In a mixing bowl, combine the creamy cheese and the liquorice paste to make the decoration. Top each cupcake with a piece of orange peel and decorate with creamy cheese and liquorice.

MATCHA TEA CUPCAKES WITH CHOCOLATE WHIPPED CREAM

SERVES 12 CUPCAKES

FOR THE CUPCAKE

2 cups (270 g) (9.5oz) flour

2 tbsp (30 g) (1.1oz) green matcha tea

1 cup (200 g) (7.1oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

7.25 ounces (220 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

FOR THE DECORATION

1 2⁄3 cups (410 g) (14oz) vegetable cream

2.5 ounces (70 g) 50 percent chocolate

2 1⁄2 cups (30 g) (1.1oz) sugar

NUTRITIONAL VALUES

Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, tea, and baking powder). Combine the soy milk, vanilla extract, and oil in a mixing bowl. Using a wire whisk, whisk them together. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

To make the decoration, heat the vegetable cream and sugar in a saucepan until it begins to boil. Pour the cream into a mixing bowl and stir in the chocolate. Mix well until you have a smooth cream with no lumps, then chill in the refrigerator for 4 hours. Whip the cream and top each cupcake with it.

CHOCOLATE AND BANANA CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 banana

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese and 50 percent chocolate

1 banana

Sugar

NUTRITIONAL VALUES

Calories: 571kcal
Fat: 33.8g (14.7g S.Fat)
Carbs: 61.5g
Protein: 8.8g
Sugar: 39.2g
Sodium: 496mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Peel the banana and cut it into 38-inch-wide cubes (1 cm). Combine the soy milk, oil, vanilla extract, and banana in a mixing bowl. Using a wire whip, whip it until smooth. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Peel and cut the banana into slices to make the decoration. In a small saucepan, caramelise a little sugar over low heat. Add the banana slices in a single layer and caramelise for a few seconds on both sides. Take out and set aside.

Top each cupcake with a banana slice and decorate with creamy cheese and 50% chocolate. Put them in the fridge for a couple of hours.

GLUTEN-FREE WAFFLE ICE CREAM CONES AND CUPS

SERVES 4 PORTIONS

3 tbsp chia seeds

1⁄2 cup (120 ml) water

1 cup (240 ml) coconut palm sugar, granulated sugar, or powdered erythritol

1 cup (240 ml) almond flour

6 tbsp tapioca starch or potato starch

1 1⁄2 tsp vanilla powder

3 tbsp coconut oil, melted, plus more for greasing the waffle iron

NUTRITIONAL VALUES

Calories: 384kcal
Fat: 7.5g (4.6g S.Fat)
Carbs: 67.7g
Protein: 8.4g
Sugar: 14.2g
Sodium: 68mg

METHOD

In a bowl, combine the chia seeds and water and set aside for 5 minutes. Combine the coconut palm sugar, almond flour, tapioca starch, and vanilla powder in a mixing bowl. Whisk vigorously until there are no lumps. Allow the mixture to thicken for 5 minutes.

While the mixture sits, cut 8-inch (20-cm) squares of foil or cardboard paper to make cone moulds. Construct a cone out of the squares by rolling them together and taping the edges together. Preheat a waffle iron and coat it with coconut oil.

When the batter has thickened and the texture is similar to porridge, stir in the melted coconut oil. Close the lid on the waffle maker after spooning 3 to 4 tbsp batter into the centre. Waffles should be cooked for about 21 /2 minutes, or until golden brown. Roll the waffle into a cone shape using a cone mould (or a cone roller or a small bowl). Allow the cone to cool for about 2 minutes to allow the waffle to harden slightly.

Remove from the mould gently and cool completely on a plate or wire rack. Repeat with the rest of the batter.

RECIPE NOTES

Spoon about 1 tbsp batter into the centre of a waffle maker, cook for 2 to 2 1/2 minutes, then transfer to a plate and cool flat.

CHOCOLATE COOKIE CUPS

SERVES 6 TO 8 PORTIONS

Coconut oil, for greasing

1 big ripe banana

1 cup (240 ml) gluten-free rolled oats

1⁄2 cup (120 ml) almond flour

3 tbsp raw cacao powder or unsweetened cocoa powder

5 fresh dates, pitted

1 tsp vanilla extract

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 5.1g (0.9g S.Fat)
Carbs: 18.4g
Protein: 4g
Sugar: 5.5g
Sodium: 34mg

METHOD

Preheat the oven to 225°F (110°C). Turn a muffin tin upside down and grease the outside of the wells with coconut oil. Set aside.

In a blender or food processor, combine all of the ingredients and pulse until a sticky dough forms. (If using a blender, make the dough in two batches.) Divide the dough into 6 to 8 small balls and press them against the tins' outer shells to form a bowl shape. Bake for 20 to 30 minutes, then cool until you can gently remove them from the tin and invert the cups to cool completely.

Fill to the brim with ice cream and enjoy!

HOMEMADE GRANOLA

SERVES 12 PORTIONS

2 cups (480 ml) gluten-free rolled oats

1⁄2 cup (120 ml) almonds

1⁄2 cup (120 ml) pecans or other nuts

1⁄2 cup (120 ml) hemp seeds or other seeds

1⁄2 cup (120 ml) extra virgin coconut oil, melted

1⁄4 cup (60 ml) maple syrup or another sweetener

1 tsp vanilla extract

1⁄2 tsp sea salt

NUTRITIONAL VALUES

Calories: 28kcal
Fat: 0.2g (0g S.Fat)
Carbs: 5.1g
Protein: 2g
Sugar: 3.7g
Sodium: 7mg

METHOD

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

Combine the oats, almonds, pecans, and seeds in a large mixing bowl. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla extract, and salt. Combine the two mixtures and spread them out on the prepared baking sheet.

To achieve an even colour, bake for 20 to 25 minutes, stirring once.

Allow to cool completely. Store at room temperature in an airtight container for up to 1 month.

OAT ICE CREAM BOWLS

SERVES 6 TO 8 PORTIONS

Coconut oil, for greasing the muffin tin

1 large ripe banana

2 cups (480 ml) gluten-free rolled oats or raw oat groats

5 fresh dates, pitted

1 tsp vanilla powder

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 139kcal
Fat: 2.6g (0.6g S.Fat)
Carbs: 24g
Protein: 6.6g
Sugar: 5.5g
Sodium: 41mg

METHOD

Preheat the oven to 230°F (110°C). Turn a muffin tin upside down and grease the outside of the shells with coconut oil and set aside.

In a food processor, combine the banana, oats, dates, vanilla, and salt and process until a ball forms (you can also use a high-speed blender and prepare the dough in two batches).

Divide the dough into 6 to 8 small balls and press them against the tins' outer shells to form a bowl shape. Bake for 15 to 25 minutes, depending on the thickness of the bowls. When finished, the bowls should be dry to the touch. Allow to cool until you can gently remove the cups from the tin, using a knife if necessary, and invert them to cool completely. Fill to the brim with ice cream and enjoy!

If you follow a raw food diet:
Instead of baking, dehydrate the bowls for 8 hours in a food dehydrator set to 115°F (45°C). Remove the bowls from the muffin tin shells and dehydrate for another 8 hours. When the bowls are no longer sticky to the touch, they are done. Use within 1 week after storing in an airtight container.

BERRY JAM

SERVES 2 CUPS

1 cup (240 ml) mixed berries

2 to 3 tbsp maple syrup or another sweetener

1⁄2 cup (120 ml) water

3 tbsp chia seeds

Vanilla extract, optional

Lemon juice and/or lemon peel, optional

Fresh berries, for serving, optional

NUTRITIONAL VALUES

Calories: 58kcal
Fat: 2.3g (1.7g S.Fat)
Carbs: 9.1g
Protein: 0.7g
Sugar: 3g
Sodium: 65mg

METHOD

In a blender, combine the berries, maple syrup, and water and blend for 20 to 30 seconds, making sure to leave some berry seeds behind. Pour into a mixing bowl and stir in the chia seeds. Stir in the vanilla extract and/or lemon peel, if using.

Refrigerate for about an hour, or until the jam has thickened. If desired, garnish with fresh berries before serving.

CAKE CRUMBLE

SERVES 1 CUP

1 cup (240 ml) macadamia nuts or your favourite mixed nuts— cashews, pecans, almonds, etc.

2 to 3 fresh dates, pitted

1⁄2 tsp ground cardamom

Pinch of sea salt

1 tbsp coconut syrup, optional

NUTRITIONAL VALUES

Calories: 1077kcal
Fat: 101.7g (16.2g S.Fat)
Carbs: 47.7g
Protein: 11.1g
Sugar: 31.6g
Sodium: 264mg

METHOD

In a blender, combine all the ingredients and pulse until fine crumbs form. If desired, taste and add more sweetener.

Nut-free version:
Instead of nuts, use 1/2 cup (120 ml) rolled oats and 1/2 cup (120 ml) dried mulberries.

COCONUT WHIPPED CREAM

SERVES 2 CUPS

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

1⁄2 tsp vanilla powder

Few drops stevia (or other sweetener)

NUTRITIONAL VALUES

Calories: 227kcal
Fat: 6.6g (13g S.Fat)
Carbs: 49.9g
Protein: 46.4g
Sugar: 23.4g
Sodium: 210mg

METHOD

Open the cans of coconut milk and scoop the thick white cream into a mixing bowl. Beat until fluffy.

Combine the vanilla and stevia in a mixing bowl. Use right away. (If the mixture is too runny, refrigerate it for about 15 minutes.) Refrigerate any leftovers, covered, for up to 3 days.

CHOCOLATE SAUCE

SERVES 1 CUP

1⁄2 cup (120 ml) raw cacao butter, melted

1⁄4 cup (60 ml) extra virgin coconut oil, melted

5 tbsp raw cacao powder

3 to 4 tbsp coconut syrup or another sweetener

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 1355kcal
Fat: 75.5g (65.6g S.Fat)
Carbs: 138g
Protein: 25.1g
Sugar: 45g
Sodium: 423mg

METHOD

In a small bowl, whisk together all the ingredients to make a smooth sauce. If desired, taste and add more sweetener.

VANILLA RASPBERRY ICE CREAM COOKIES

SERVES 12 COOKIES OR 6 ICE CREAM COOKIES

FOR THE THINS

3⁄4 cup (180 ml) gluten-free rolled oats

1⁄2 cup (120 ml) gluten-free oat flour

1⁄4 cup extra virgin coconut oil, melted

2 tbsp maple syrup or another sweetener

1⁄4 cup oat milk or other plant- based milk

Pinch sea salt

FOR THE ICE CREAM

1 recipe Creamy Vanilla Ice Cream

3⁄4 cup (180 ml) fresh raspberries

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 400°F (200°C). Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine all the cookie ingredients. The dough should be extremely sticky. Drop the dough onto the prepared baking sheet, making a total of 12 cookies. Make them as thin as possible. Bake for 10 to 15 minutes, or until the top is golden. Remove the cookies from the baking sheet and allow them to cool completely before filling.

Make the vanilla ice cream according to the package directions, then top with fresh raspberries just before serving or freezing in a container. Allow to thaw for a few moments so it's easier to scoop.

To make the ice cream cookies, place one cookie on a plate, spoon some ice cream on top, then place another cookie on top and gently press together. Serve and enjoy!

RECIPE NOTES

You can also try these cookies with other creamy ice cream flavours.

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!

MINT CHOCOLATE ICE CREAM SANDWICHES

SERVES 6 TO 8 ICE CREAM SANDWICHES

FOR THE CHOCOLATE COOKIES

3⁄4 cup (180 ml) almond flour

1⁄2 cup (120 ml) gluten-free oat flour

1⁄2 cup (120 ml) buckwheat flour

3 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp flaxseed meal

1⁄2 tsp baking soda

1⁄2 tsp vanilla extract Pinch of sea salt

3 tbsp extra virgin coconut oil

3 to 4 tbsp maple syrup or another sweetener 1⁄4 cup water

FOR THE MINT ICE CREAM

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

1 tsp peppermint extract

Big handful of fresh mint leaves

NUTRITIONAL VALUES

Calories: 427kcal
Fat: 22.3g (6.6g S.Fat)
Carbs: 42.7g
Protein: 16.8g
Sugar: 2.5g
Sodium: 866mg

METHOD

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine all the dry ingredients. Melt the coconut oil in a small saucepan over medium-low heat until runny. Mix in the coconut oil, maple syrup, vanilla extract, and water until a sticky dough forms, adding more flour as needed. Allow for a few minutes for the dough to thicken. You should be able to form a large ball of dough with your hands.

Place one half of the dough between two pieces of parchment paper. Roll out to a thickness of 1/2 inches. Place the dough in rectangles on a baking sheet. Repeat with the rest of the dough.

Bake for 8 to 12 minutes. Allow to cool completely before using. When you remove the cookies from the oven, they may be a little soft, but they will crisp up as they cool.

Scoop the thick white cream from the cans of coconut milk into a blender. Blend in the remaining ingredients until smooth. Pour the mixture into an ice cream maker and freeze for about 3 hours, mixing well every 30 minutes, or pour the mixture into a freezer-safe bowl and freeze for about 3 hours, mixing well every 30 minutes.

Assembling the cookies:
Scoop a spoonful of ice cream onto the back side of one cookie. Place another cookie on top of the ice cream and gently press down. Continue with the remaining cookies to make 6 to 8 ice cream sandwiches. Serve immediately or place in the freezer for 1 hour if you prefer them firmer.

CARAMEL PEANUT ICE CREAM CAKE

SERVES 6 PORTIONS

FOR THE ICE CREAM

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

3 ripe bananas

1⁄2 cup (120 ml) peanut butter

1 tsp vanilla extract

Handful of raw peanuts

Pinch of sea salt

FOR THE CARAMEL FILLING

1⁄2 cup (120 ml) peanut butter

10 fresh dates, pitted

4 tbsp extra virgin coconut oil

2⁄3 cup (160 ml) full-fat coconut milk

1⁄2 tsp vanilla extract

Pinch sea salt

Chocolate Sauce frosting

Crushed hazelnuts, for garnish

NUTRITIONAL VALUES

Calories: 632kcal
Fat: 52.3g (37.6g S.Fat)
Carbs: 35.7g
Protein: 10.5g
Sugar: 20.7g
Sodium: 188mg

METHOD

Line a 3.5 x 7.5-inch (9 x 19-cm) loaf pan with parchment paper. Set aside.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, peanut butter, and vanilla extract until smooth. Pour the ice cream mixture into the loaf pan that has been prepared. In a small bowl, combine the peanuts and salt; scatter the mixture over the ice cream and set aside.

In a blender, combine all the caramel filling ingredients and blend until smooth, adding more water if necessary to achieve the consistency of a smooth caramel sauce. Half of the caramel filling should be poured over the ice cream. Keep the remaining caramel filling aside. Freeze the pan for about 3 hours, or until it is solid.

Place the ice cream cake on a serving plate after removing it from the pan. Pour the reserved caramel filling over the top, followed by the chocolate frosting. Garnish with crushed hazelnuts. Allow the cake to thaw slightly before serving (this will make it easier to cut), then serve and enjoy!

CHOCOLATE BLUEBERRY ICE CREAM CUPS

SERVES 6 PORTIONS

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

2 tbsp extra virgin coconut oil

1 tbsp maple syrup or another sweetener

1⁄4 tsp vanilla extract

1⁄2 cup fresh blueberries

FOR THE CHOCOLATE TOPPING

2 tbsp raw cacao butter

2 tbsp extra virgin coconut oil

2 tbsp coconut palm syrup or another sweetener

3 to 4 tbsp raw cacao powder

1⁄2 tsp vanilla extract

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the coconut oil, maple syrup, and vanilla extract until smooth. If desired, add more maple syrup or vanilla extract. Fill silicone muffin cups halfway with batter, then top with blueberries, leaving some room for the chocolate topping. While you make the chocolate topping, place the cups in the freezer.

In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and whisk in the coconut syrup, raw cacao powder, vanilla extract, and sea salt.

Remove the muffin cups from the freezer, top with the chocolate topping, and place them back in the freezer. Freeze for 2 to 4 hours, or until completely solid. Remove the silicone cups, 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.

CHERRY ICE CREAM CAKE

SERVES 6 PORTIONS

FOR THE ICE CREAM

1 1⁄2 cups (360 ml) fresh cherries, pitted

1 cup (240 ml) hemp seeds or cashew nuts

1 ripe banana

1⁄3 cup (80 ml) unsweetened almond milk or other plant-based milk

5 tbsp coconut palm syrup or another sweetener

1 tsp vanilla extract

1⁄4 cup extra virgin coconut oil, melted

FOR THE CHOCOLATE FROSTING

1 cup (240 ml) grated cacao butter

5 tbsp extra virgin coconut oil

5 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp coconut palm syrup or another sweetener

Pinch of sea salt

1 Gluten-Free Waffle Ice Cream Cone, for serving

NUTRITIONAL VALUES

Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg

METHOD

Line a 6-inch (17- cm) springform cake pan with parchment paper. Set aside.

In a blender or food processor, combine all of the ice cream ingredients and blend until smooth. Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Pour the mixture into a bowl and freeze for 3 hours, stirring every 30 minutes. Remove one large scoop of ice cream and place it in the freezer for later use as decoration. Place the remaining ice cream in the prepared cake pan and freeze for 1 to 2 hours, or until solid. Meanwhile, make the chocolate frosting.

In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and stir in the cacao powder, coconut palm syrup, and salt. If desired, taste and add sweetener.

Remove the cake from the freezer and invert it onto a plate. Fill a waffle cone halfway with the reserved ice cream scoop and press it into the centre of the cake. With a spoon, spread the chocolate frosting over the cake, covering the ice cream ball and the cake's surface. Allow the chocolate frosting to dribble down the sides as well. Serve and enjoy!

DREAMY BLACKBERRY ICE CREAM CAKE

SERVES 6 PORTIONS

Cake Crumble

1 cup (240 ml) fresh blackberries

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

1⁄2 cup (120 ml) cashew nuts

2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla powder

1 tbsp fresh lemon juice

NUTRITIONAL VALUES

Calories: 469kcal
Fat: 38.7g (28.8g S.Fat)
Carbs: 26.4g
Protein: 5.6g
Sugar: 12.6g
Sodium: 128mg

METHOD

Line a 6-inch (17-cm) springform cake pan with parchment paper. In the bottom of the pan, press the cake crumble. Place aside.

With a fork, mash the blackberries, reserving a few whole ones for decoration. Place aside.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the cashews, maple syrup, vanilla, and lemon juice until smooth. Swirl in the blackberry mash after pouring the mixture into a bowl. Fill the prepared cake pan halfway with the batter. Place the pan in the freezer for approximately 3 hours, or until the cake is solid. Allow the cake to thaw for 10 to 15 minutes before decorating with the blackberries. Serve and enjoy!

SALTED CARAMEL MILKSHAKE

SERVES 2 MILKSHAKES

1⁄2 cup (120 ml) cashew nuts (soaked overnight or for at least 4 hours, optional)

2 frozen bananas

1 1⁄2 cups (360 ml) unsweetened almond milk or other plant-based milk

1 tsp vanilla extract

1⁄2 cup (120 ml) Caramel Sauce

Coconut Whipped Cream, for serving, optional

NUTRITIONAL VALUES

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

METHOD

We prefer soaked cashews, but if you're short on time, you can skip the soaking. Rinse and drain the cashews before combining them with the bananas, almond milk, and vanilla in a blender and blending until smooth. Pour some Caramel Sauce into two glasses, then divide the milkshake among them and top with the remaining Caramel Sauce. If desired, top with Coconut Whipped Cream. Serve and have fun!