Caramel crunch ice cream

Ingredients

1 cup dates

200 ml full cream coconut milk

2 tbsp almond butter

Handful of granola or 2 cookies

Method

Soak the dates in boiling water for few minutes until they soften.

Then blend with the coconut milk and the almond butter.

Pour into ice cream moulds.

Top with granola chunks or pieces of cookies.

Freeze for 1 hour. Remove from moulds.

Drizzle melted chocolate on the front side.

Hazelnut caramel pie

Ingredients

Crust

1 cup almond flour

1/2 cup coconut flour

1/4 cup coconut oil

1/4 cup maple syrup

1 tsp vanilla

Mix and spread onto cake pan then refrigerate

Cream

1 cup dates soaked in boiling water for 10 minutes

1 cup hazelnut butter

1 tbsp cocoa

Blend all 3 ingredients, add almond milk as required until reaching a smooth texture.

Pour on the crust. Freeze for 30 minutes then pour melted chocolate on top.

Chocolate tahini biscuits

Ingredients

1 cup tahini

1/2 cup honey

1 tbsp cocoa

4 tbsp almond flour

2 tbsp tapioca

2 tbsp coconut flour

1 tbsp psyllium husk (optional)

3 tbsp olive oil

1 tsp baking powder

Method

Mix the honey and tahini then add the cocoa until forming a paste.

Add all other ingredients.

Shape into cookies and bake for up to 20 minutes

Coconut yogurt cheesecake

Ingredients

Crust

1 cup almond flour

1/2 cup coconut flour

1/4 cup coconut oil

1/4 cup maple syrup

1 tsp vanilla

Mix & spread onto cake pan then refrigerate.

Cream

3/4 cup cashew (previously soaked in water for few hours)

3/4 cup coconut yogurt

1/4 cup coconut oil

1/4 cup coconut sugar

1/3 cup coconut milk (full cream)

1 tbsp cocoa

Blend and pour onto the crust then freeze for 30 minutes

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