Superfoods Desserts

Ingredients

Base:

• 1 cup almonds
• 2 tablespoons raw cacao powder
• 1 teaspoon lacuma powder
• Pinch pink salt
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup dates

Topping:

• 1 1/2 cup soaked cashews (overnight or at least four hours)
• 2 tablespoons maple syrup
• Juice of 1/2 lemon
• 1/2 cup coconut oil, melted
• 2 tablespoons vanilla extract

Berry swirl:

• 1/4 cup blackberries
• 1 teaspoon maple syrup
• 1 teaspoon blueberry powder
• 1/4 cup water

Directions

1. (To make the base) Add the almonds to your food processor and blitz until you have a fine grain.
2. Add cacao and lacuma powder, pink salt, 2 tablespoons maple syrup, vanilla extract and dates to the food processor and blitz until everything is combined. The mix should stick together between your fingers (if it doesn’t add another date or so).
3. Line a baking tray with cling film and then firmly press the base mix down until it is a half-inch or inch thick.
4. (To make the blackberry swirl) In a separate saucepan, add blueberries, 1 teaspoon of maple syrup, blueberry powder and water and heat gently until the blackberries are completely reduced down
5. Leave to cool and then sieve out the bits, then stir in the blueberry powder.
6. (To make the topping) Wash your food processor and then add soaked cashews, 2 tablespoons maple syrups, lemon juice, coconut oil and 2 tablespoons of vanilla extract
7. Blitz everything other until you get a smooth paste (you might need to scrape the sides a few times)
8. Smooth the cheesecake topping onto the base and then spot some blackberry mix onto the top. Swirl around with the end of a spoon to create a pretty pattern!
9. Freeze for at least an hour and then cut into slices. Store in the fridge until you eat it.

Ingredients

• 1 pint coconut ice cream
• 3/4 cup milk
• 1/4 cup plus 1 tablespoon almond butter
• 3 tablespoons unsweetened cocoa powder
• 4 ounces dark chocolate, melted
• Desiccated coconut, for coating the glasses
• 1 can whipped cream
• Granola bars, for serving
• Chopped chocolate-covered almonds, for topping

Directions

1. In a blender, pulse together the ice cream, milk, almond butter and cocoa until smooth.
2. Put the melted chocolate in a bowl. Take a glass and roll the top of it and a little further down from the top in the melted chocolate. Then roll the glass in coconut to coat. Repeat with additional glasses if using.
3. Pour the milkshake into the glasses carefully, then add whipped cream on top. Add a granola bar to the whipped cream. Sprinkle the chopped chocolate-covered almonds on top and serve.

Ingredients

“Dough”:

• 1 cup of almond flour
• 1/2 cup of cashews, finely ground
• 1/4 cup of date paste
• 1/2 teaspoon of vanilla extract
• 1/8 – 1/4 teaspoon sea salt

Filling:

• 1/2 cup of date paste
• 1/4 cup + 2 tablespoon of mixed berries

Berry swirl:

• Fruit of your choice:
• mango
• white peach
• strawberry
• Hemp seeds

Directions

1. (To make the “dough”) Combine almond flour and cashews in the food processor. Process until finely ground.
2. Add date paste, vanilla extract and salt. Process again until well combined.
3. (To make the berry filling) Combine date paste and berries in the blender. Blend until smooth.
4. (To make the finish) Place the sushi “dough” on top of plastic foil. Cover it with another sheet of plastic foil. Use a rolling pin to roll out the dough.
5. Remove the upper layer of plastic foil.
6. Spread the berry filling on top of the dough.
7. Roll the dough into a dessert sushi roll.
8. Cut the roll into smaller “sushi” pieces.
9. Garnish with finely sliced fresh fruit and hemp seeds.