Prep Time 25 minutes (plus 5 minutes every half for 2-3 hours)
Cooking Time 15 minutes
1 can coconut milk
4 tablespoons vanilla extract
1/2 cup blended berries
1/4 cup finely chopped mint
lemon, lime or orange zest
3 tablespoons honey
1/4 cup dark chocolate chips
Boil some water in a pan and reduce to a simmer. Place a glass bowl over the pan ensuring it is a tight fit to the sides of the plan. Add the milk and vanilla in but don't bring to the boil. (You can add chocolate in now to flavour the whole ice cream, or at the end to keep the pieces whole)
Whisk the eggs in a separate bowl for a couple of minutes. Add one ladel of the coconut to the eggs and keep whisking. After a minute, add another ladel and repeat 2-3 times. This slow process keeps the eggs cool and prevents them scrambling. Add the eggs to the rest of the coconut mixture and then blend for 2 minutes until a thick custard is formed. Be careful the mixture doesn't get too hot and the water doesn't touch the bowl.
Remove from the heat and allow to cool naturally or in the fridge. When cool enough to comfortably put a finger in (make sure it's clean) you can add any other flavouring. Transfer the mixture to a baking dish and place in the freezer. Stir vigorously every 30minutes for a couple of minutes over 2-3 hours until it's set.
Prep time 10mins
Cooking time 30-40mins
10 tablespoons ground almonds
2 1/2 tablespoons grass fed butter
1 tablespoon Manuka honey
1 tablespoon cinnamon
6 tablespoons chopped walnuts
10 tablespoons dessicated coconut
Serve with double cream or natural yogurt
Preheat oven to 180C. Slice the apples and remove the cores. Layer the fruit in a bread tin. Place the ground almonds in a bowl and add the butter, honey, cinnamon and coconut. Using your hands, rub the fat into the almonds and coconut, until it forms the consistency of breadcrumbs.
Add the chopped walnuts and mix with a spoon, before topping the fruit base with a 1/2 inch layer. Fill in the gaps with some extra dessicated coconut. Bake for 30-40 mins until the topping is golden brown, and the fruit is soft
Cooking time 70-90 minutes
100g bar 85% dark chocolate
Preheat oven to 150C. Put the nuts on a baking tray lined with greaseproof paper and bake for 40-60mins until lightly browned.
Break the chocolate into pieces and place in a heatproof dish over simmering water. Once melted remove from the heat and allow to cool. Stir the Macadamias into the chocolate and pour onto a tray lined with greaseproof paper. Allow to cool in the fridge for half an hour before breaking into chunks. Store in a glass jar.
Prep Time 10 mins
85% dark chocolate
1 punnet of strawberries
Break the dark chocolate in small pieces and place in a glass bowl. Melt the chocolate over a saucepan of simmering water, stirring occasionally. Line a baking tray with greaseproof paper, and dip the strawberries in the chocolate, twirling to coat.
Place them on the tray and chill in the fridge for 15 minutes, no longer as the chocolate will soften after this. Eat on the day, but share them around! Perfect for after dinner treats!
Prep Time 10 mins
Chill time 2-3 hours
1 jar of cashew butter (Options: Almond or Macadamia butter)
6 tablespoons of melted coconut oil
1-2 tablespoons of honey
6 tablespoons of cocoa powder
6 tablespoons of desiccated coconut
Mix all the ingredients in a bowl. Place on a baking tray with baking paper. Spread the mixture evenly over the tray so it is about an inch thick. Chill in the fridge until it becomes solid. Don't eat all at once! One inch squares are enough per snack/dessert!