Delicious easy ice cream alternativeRead More
The recipes below make two each. For the fruit ones you simply blend and freeze which couldn’t be simpler.
150g Greek-style 0 per cent fat Blueberry yogurt
1 tbsp honey
Raspberry and Pomegranate
125g pomegranate juice
1 tbsp honey
Coconut Protein Boost Ice Pop
330ml container of coconut and fruit juice of choice - I like coconut and pineapple
1 scoop of vanilla protein powder
125g of chopped pineapple or mango (you can use any fruit you like, I just like this combo!)
Blend everything and freeze in molds.
Coconut Caramel Chocolate
100ml light coconut milk
100g dark chocolate
These are more indulgent and will probably appeal more to adults than children.
Add the dates to a pot and just cover with water. Bring to the boil, turn down to a gentle simmer. Cook until very soft. Add the coconut milk, whizz to a paste and let cool, then pour into ice-pop molds and freeze. Unmold and cover in 100g melted dark chocolate.
I love chocolate fondant cake, slightly gooey in the middle with a lovely chocolate flavour. This is a take on it with dates as the sugar base and only 1tbsp of added sugar in the cake mixture. The result is pretty lovely. I used milk chocolate to cover it as it gives just enough sweetness. You could make this gluten free very easily by substituting the flour with almond meal.
Oven at 170C
225g chopped pitted dates
300ml boiling water
1tbsp fine espresso granules (optional)
1tsp bread soda
2 eggs separated
1tbsp caster sugar
Cover the dates with the boiling water, add the bread soda, add an optional tbsp fine espresso granules. Leave for a few minutes then blend to a paste and let it cool.
Beat the date paste with the butter, add the egg yolks and beat well. Beat in the flour.
Meanwhile, beat the egg whites with the sugar until soft and fluffy and well risen.
Fold the egg whites gently into the date mixture, pour into a spring form lined and greased tin and bake for 20 minutes until risen and a skewer comes out just a little sticky in the middle.
Cool and cover with 200g melted milk chocolate whisked with 25g butter.
It’s usually chocolate when we have dessert. This is a great chocolate cake the whole family will love.Read More
These are really easy to make and are delicious, however remember coconut is really high in calories so you know the drill, don’t eat them all!Read More
I first made this in 2012 and have been making it ever since, not because we are Vegan but because it is delicious and easy to make!
15 pitted dates
5 tbsp cocoa powder
5 drops chocolate bitters essence (optional)
5 tbsp coconut oil, softened at room temperature
<strong>Chocolate Fudge topping</strong>
150gr good quality chocolate drops or a chopped chocolate bar
Oven at 160C
Blend the walnuts until like a rough flour then add the dates and pulse till combined
Add the cocoa powder, optional chocolate bitters and coconut oil and pulse a few more times
Tip into a bowl and add the raspberries and stir / lightly mash - you don't want to completely mash the raspberries, just enough to combine
Tip into a spring form pan, flatten with an offset spatula and bake at 160C for about 20 minutes
Make the topping by melting the chocolate and leave to cool slightly before tipping into a blender with the avocado and raspberries and blend till lovely and fudgey
Spread over the cake, top with some more raspberries and leave to set
Lovely with some raspberry coulis