
Ingredients
100g white chocolate
1 block silken tofu
Method
Melt the chocolate & blend it with the tofu.
Split into 2 to 3 portions & refrigerate.
Ingredients
100g white chocolate
1 block silken tofu
Method
Melt the chocolate & blend it with the tofu.
Split into 2 to 3 portions & refrigerate.
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.
Ingredients
1/4 block parmesan
1/2 cup ricotta
1 lemon
Salt & pepper
Method
Grate the parmesan and the lemon.
Mix together with the ricotta and a pinch of salt & pepper.
Add 1/4 cup pasta water to thin it.
Use it as your dressing with pasta & the other ingredients of your choice (I added pumpkin).
Ingredients
1 cup granola
2 tbsp chia
1 cup nut butter or chocolate spread
Handful of dried fruits or chopped dates
1 bar melted chocolate
Method
Mix the granola, chia, dried fruit then add the nut butter.
Form balls or clusters – place on s plate covered in parchment paper. Freeze for 15 minutes.
Dip each cluster in melted chocolate and freeze again.