Smooth, creamy, milky coconut ice-cream with crunchy chunks of dark chocolate and toasted almonds, what more could you ask for in a dairy free, gluten free, vegan ice-cream. You will most definitely be coming back for more. As unappetizing as it sounds, almond 'mush' that goes into this ice-cream is definitely what makes it, the dense mixture adds a body and texture to this scrumptious ice-cream.

What you will need
1 can coconut milk
1/2 cup boiling water
3/4 cup almonds
1/4 cup diced almonds
1 tsp vanilla extract
2 tbs raw maple syrup or agave syrup
40g 85% dark chocolate

Start off by add 1/2 cup of the almonds with 1/2 cup of boiling water to a blender. Be careful, the water does tend to go everywhere. Blitz until you have a thick almondy mush. 
In a sauce pan add the tin of coconut milk and cook over a medium heat. Add the almond 'mush' to the coconut milk and continue to cook.
Bring to the boil, stirring constantly. 
Add the vanilla extract and maple syrup and continue to stir. Allow to boil for 10 minutes, until the mixture is slightly reduced.

Pour the almond and coconut mixture into a large bowl, the more surface area the better as it will speed up the cooling down process. I made an ice bath in a larger bowl so that the coconut mixture could sit in it.
Pre heat the oven to 180 degrees celsius and spread the rest of the almonds and sliced almonds on a baking tray. Roast the nuts in the oven for 10 minutes, until golden brown and aromatic. 
Allow to cool to room temperature also.

When the coconut mixture has cooled to room temperate roughly chop the almonds and dark chocolate, add most of these to the coconut mixture leaving just under half of them to sprinkle on top of the ice-cream. 
Place in the freezer.
If you don't have an ice-cream maker, every 30 minutes take the mixture out and stir. The mixture will start to freeze from the outside in, so when stirring make sure you remove all the bits that have begun to solidify from the edges of the bowl. Place back in the freezer and repeat this process until you have a thicker, smoother consistency.

After about 1 1/2 hours (3 stirs), pour the mixture into the container that you wish to keep your ice-cream in, and leave to freeze until solid for at least 2 hours

Finally use a warm spoon to scoop out the ice-cream and serve with a drizzle of chocolate sauce, or enjoy completely on its own, either way, it is mouthwateringly delicious! 

I honestly don't think an ice-cream sundae can get any healthier than this, seriously there is nothing but goodness(& a bit of dark chocolate) in my creation. There are so many different variations of ice-cream that you can make by just adding ingredients to the base(frozen banana). I have tried almond butter, cinnamon, passion fruit, mango and they are all delicious. The possibilities are endless!
And yes, you can have this any day of the week even have it for breakfast, because it is scrumptious!

The three flavors I chose for this ice-cream sundae are: Creamy Vanilla Bean, Mixed Berry & Chocolate with Nutty Toasted Pecan 

For one ice-cream sundae
You will need
2 bananas
2 tsp coconut oil
1/2 cup of frozen berries
3 strawberries
1/4 cup of pecans
2 squares of 85% dark chocolate
1 tbs cocoa powder
1 tsp honey
1 vanilla pod

Having the bananas frozen solid is an important point to remember when making this ice-cream. If you don't give the banana enough time to solidify your ice-cream will turn into a runny mess.
So 2 hours before make the different flavor ice-creams, finely slice the bananas and place in the the freezer to harden.
After two hours blitz the frozen banana in a blender with the coconut oil until smooth. Pour the creamy banana mixture back into the freezer to harden for an hour.

Next prepare the ingredients for the different flavors. In a pan, on a medium heat toast the pecans in the honey with about 2 tablespoons of water. Use the water to loosen the honey and to coat the pecans. Let the water evaporate off, you will be left with a sticky honey covering on the toasted pecans. 

After an hour get the ice-cream from the freezer and divide it into 3 equal portions. Each portion will be a different flavor.

To make the the toasted pecan and chocolate ice-cream, add one portion of the creamed frozen banana to the blender along with 4 or 5 of the sticky toasted pecans, the cocoa powder and 1 square of chocolate. Blitz until everything is creamed together. I actually like to leave mine a little chunky, one of my favourite parts is coming across chunks of chocolate and honey coated pecans. Place the chocolate ice-cream back in the freezer while you prepare the other two flavors. 

Rinse off the blender and add the 2nd portion of the banana ice-cream. To this add 2 fresh strawberries and the frozen berries. Blitz until everything is smooth. Again feel free to leave bits of strawberry to be found along the way!
Place this bowl in the freezer also.

Rinse the blender for a final time and add the last portion of banana ice cream. Scrape the vanilla seeds out of the pod and add them to the blender. Blitz until smooth.
I find to speed up the hardening process its best to smear the ice-cream around the sides of the bowl so that there is more surface area for the cold freezer air to get to.
Put this bowl with the other two in the freezer for a final 30 minutes just to ensure the ice-cream is set.

After the 30 minutes. Get a pretty little serving bowl and an ice-cream scoop. Melt the last square of dark chocolate so that it is ready to be drizzled on top. 
Add one scoop of each flavor to your ice-cream cup crumble over the remaining toasted pecans, add a few slices of strawberry & drizzle over the melted chocolate. 
Put your feet up, relax and enjoy! 

GOING...

GOING...

GONE.

GLUTEN FREE, DAIRY FREE, VEGAN, PALEO & VEGETARIAN

This dessert is just heavenly. 
Its completely raw and has absolutely no gluten, dairy or refined sugars. I would highly recommend making this for a dinner party as it is quite a treat and not to mention it looks impressive also. 
This cake is so delicious you wouldn't even know its missing any of the usual creamy dairy ingredients. 
I have seen so many different variations of cheesecakes and the colors that can be created by using natural colorings like beetroot, raspberries and lemons. The outcome is just as impressive.
So go ahead spoil your friends and family and make this dreamy dessert.

Each cake yields 10 servings.
Serving Size 69 g
Amount Per Serving
Calories 293
Calories from Fat 170
Total Fat 18
Saturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 22mg
Potassium 330mg
Total Carbohydrates 29.5g
Dietary Fiber 4.1g
Sugars 18.0g
Protein 6.9g
Vitamin A 3%•Vitamin C 1%Calcium 5%•Iron 13%

What you will need is:
For the Crust:

• 1 Cup of almonds
  
• 1/2 Cup of dates
  
• 1/2 Cup of dried apricots
• 1 tsp cinnamon
• 1 tbs honey
• Pinch of salt
• 1 tsp water

For the 'cheese' layers:

• 2 cups of cashews(soaked over night)
• 1/4 cup of honey
• Pinch of salt
• 1 tsp vanilla essence
• 1/4 cup cocoa powder
• 1 tbs water (to loosen)

For the Chocolate Topping:

• 100g 85% dark chocolate
• 8 almonds(whole)

For the crust.
Place the nuts, dates, apricots, honey, cinnamon & sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). 
Test the crust by spooning out a small amount of mixture and rolling it in your hands.
If the ingredients hold together, your crust is perfect.
If the crust is too think add a little water and blitz in the blender.
Scoop out the crust mixture in a 7 inch spring-form pan, and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
Place in the freezer to harden while you prepare the middle layers.
Rinse the food processor well.

Drain the soaked cashews and add them to the blender. Blend until you have a creamy smooth consistency. 
The time will vary depending on the strength of your blender. 
Add honey, vanilla and salt to the creamy mixture and blend until everything is well incorporated. 

Divide the mixture in half using a weighing scales. It is not vital that the weight is exact but it lends for a better finish. 
I prefer when the layers are the same in depth thickness.
Leave one half plain. Add a extra honey if you want it a little sweeter. 
Add cocoa powder to the other half and mix well. 

Get the nutty base from the freezer and spread the vanilla cashew cream as evenly as possible on top.
Place back in the freezer for 30 minutes to harden.

After 30 minutes(just double check that the vanilla layer is solid enough), spread over the chocolate cashew layer in the same manor as before.

Melt the dark chocolate in the microwave or over a ban marie. Pour the velvety chocolate on to the top layer to cover completely. 
DO NOT use a palate knife to smooth over the chocolate this will create marks in the chocolate and prevent a smooth finish. 
Angle the spring-form tin so that the chocolate glides to the edges. 
Arrange the almonds to decorate on top, or roughly chop them and sprinkle over. 
Place it back in the freezer to harden one last time.

To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. 
Serve on its own, or with fresh fruit. 
Store leftovers in the freezer (what leftovers?).

These are completely gluten & dairy free, paleo and vegan friendly!

I was feeling peckish and in need of some dark chocolate. I was originally going to make banana ice cream with chocolate chips but half way through freezing the banana I came up with these. They are so simple to make, the only thing you need is patience as it is definitely worth letting them sit in the freezer to harden for half an hour. 

This yields 12 little cups.

• 1/2 cup walnuts
• 2 tsp honey
• Salt
• 1 banana sliced and frozen
• 80g of 81% dark chocolate
• Desiccated coconut or large sea salt flakes (to sprinkle on top)

Start by slicing your banana into bite sized pieces and place in the freezer for about 30 minutes.
Line a mini cupcake tray with mini cupcake cases, if you don't have a mini tray, you can make them in a regular cupcake tray and yield half the amount.
To make your walnut butter, you simply place your walnuts in a blender and blend until it forms a paste. Depending on the power of your blender the time will vary. It may seem like its taking forever but don't worry you will get there! 
When you have the desired consistency add the honey, a generous pinch of salt and mix well. I know salt isn't great for you, but its so worth it when using a high percentage of dark chocolate, it completely changes the flavour.
Place about half a teaspoon of the walnut butter in each cupcake case and press it down so that it forms the base.

Next place the sliced frozen banana in each case and press down slightly so that it sits in the almond butter. Put the tray back in the freezer for 20 minutes. 

While the bases of the walnut bites are hardening you can melt the chocolate. Place the chocolate over a ban marie and melt over a low heat, not allowing the base of the bowl to touch the simmering water. 
When the 20 minutes are up, sprinkle each of the walnut bases with a little bit of sea salt. At this stage you can add a nut of your choice on top of the banana or some dried fruit like candied cherries or raisins. I will definitely do this step next time! 
Pour over a teaspoon of the melted chocolate into each case, ensuring everything is nicely coated. 
Give a final sprinkle of desiccated coconut or sea salt and place back in the freezer for 10 minutes.

They are ready when ever you are, but the longer you wait the chewier the walnut butter becomes and I think it is worth the wait! You can leave the chocolate bites in the cases or take them out and display the lovely layers. 
Keep refrigerated, even though they will be gone before you get a chance! 
Enjoy

There is nothing I love more than cool, creamy ice cream, but with my awareness of saturated fat and calorie counting growing, I almost feel like it is not worth it. So I have come up with the perfect alternative, that you can easily have every single night with out the guilt and most importantly the increasing waistline. This recipe is paleo, gluten free & sugar free. The perfect healthy dessert for you to get your sweet fix after dinner, or throughout the day with zero guilt. This is 100% dairy free and you wouldn't no it. As I have this at least twice a week I have tired and tested all sorts of combinations; cocoa powder & orange, maple & walnut, vanilla, mango & passion fruit, pistachio, the list is endless. So don't be afraid to try them out, and let me know what you think. 
This variation is my go to. Banana, dark chocolate, cinnamon, raisin, walnut, honey & dried cranberry.

This yields the perfect amount for one generous serving. 
To make this quick treat you will need:

• One frozen bananan
• Small handful of toasted walnuts
• 1 & 1/2 squares of dark chocolate
• Small handful of dried cranberry & cherry mix
• 1 tsp of cinnamon
• 1 tsp of honey

The method behind this madness..

• Start by chopping you banana into pieces and placing it in the freezer for at least 45 minutes.
• While the banana is chilling chose your ingredients that you would like to mix with your banana. I chose walnuts, dark chocolate, dried cranberries, honey and cinnamon. 
• Place these ingredients in your blender to make a crumb mixture

To make the banana ice-cream

• Get your frozen banana from the freezer
• Add to blender
• Blend until smooth (15-20 seconds)

• Leave about a table spoon of the crumbled walnut, cranberry and chocolate mixture to one side and mix through the rest with the frozen banana. 
• Serve in a bowl and add the remaining crumble to the top.
• Drizzle over squirt of honey to taste, and enjoy!