This recipe is vegan, gluten-free and free of refined sugars and uses only natural sweetness of plums and figs. The result is more on the sweet & sour side. If you have quite a sweet tooth, better add some sweetener of your choice.

You only need 4 ingredients and you can make this plum & fig ice-cream with and without an ice-cream maker.

For approx. 1 liter you’ll need:

approx. 10 plums, pitted
10 dried figs
1/2 cup (70g) cashews, soaked in filtered water for at least 4 hours, then rinsed and drained
2 cups water

Preparation with ice-cream maker:

1. In a blender, blend all ingredients until smooth.

2. Transfer to ice cream maker and churn until firm enough. If it is too soft, pop it into a container and into the freezer for a while.

Preparation with high-speed blender:

1. In a blender, blend all ingredients until smooth.

2. Pour into freezer safe containers until approx. finger thick high. Place in freezer until solid.

3. Once frozen, pop the slab(s) onto a chopping board and cut into smaller chunks.

5. Place chunks in high-speed blender and blend on lower medium speed, using a tamper to push the squares into the blades. Blend until smooth. Transfer to dessert bowls immediately or pop it into a freezer safe container to let it firm up again a little more.

For the roasted walnuts:

Roast 1/2 cup chopped walnuts in a good non-stick pan for 5-10 minutes on lower heat. Then drizzle with 1 tablespoon coconut nectar (or other liquid sweetener of your choice) and stir well. Let cook for a few more minutes, stirring constantly, until thickened up.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

These also make a great cold treat in summer when you have them semi-frozen. I won’t try and convince you to make this treat with many more words. I rather let the pictures speak for themselves

And yes, it looks like a long list of ingredients, but it is only nine that you need

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Salted Caramel Slices (Vegan, Gluten-free, Oil-free, No Refined Sugars)

I’ve been experimenting with a healthy salted caramel lately. Now I’m pretty happy with it and decided to combine it with something. So what about raw vanilla  slices, topped with this? These also make a great cold treat in summer when you have them semi-frozen. I won’t try and convince you to make this treat with many more words.

Course Baked Sweet, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword Caramel, No Refined Sugars, oil-free, Salted, Slices

Servings 1 27 x 18cm tray

Equipment

• 27 x 18cm tray

Ingredients

For the crust:

• 150 g almonds (or other nuts), soaked in filtered water for at least 8 hours, then drained
• 105 g dates pitted and diced
• 50 g desiccated coconut

For the vanilla filling:

• 210 g cashews soaked in filtered water for at least 3 hours, then drained
• 105 g dates
• 100 g desiccated coconut
• 3/4 cup water
• 1/4 teaspoon salt
• 1-2 teaspoon vanilla paste or essence

For the salted caramel:

• 2 dried figs diced
• 1/4 cup dates pitted and diced
• 1/4 cup raisins
• 1/2 cup water more, if too thick
• 3/4 teaspoon salt
• For garnish I have used some chopped walnuts.

Instructions

• Pulse the almonds to fine crumbles and transfer to a medium sized bowl. Pulse the dates and add to the bowl. Pour in the desiccated coconut and mix well.
• Line the cake tin with baking paper. Pour the dough for the crust onto the tray and spread it evenly and firmly. Place in the freezer while preparing the filling.
• For the vanilla filling, blend all ingredients to a fine cream. I like to start with the dates and water and then add the rest.
• Take the cake tin out of the freezer and pour the filling into it. Spread it evenly.
• Then make the ‘salted caramel’ by blending all ingredients to a creamy paste. Place a few dollops of the ‘salted caramel’ on top of the vanilla layer and then use a teaspoon to make swirls. Gently shake it to make it set evenly again.
• Place in the freezer until set. Let defrost a little before cutting.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

After I already made a no-bake cake that works without nuts, soy or oil, I decided to try a fig tart with the same features. The filling has a mild vanilla flavour so as not to overpower the fig flavour. I’ve added the figs just before serving and it was delicious figalicious!

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No-Bake Vanilla Fig Tart (Vegan, Gluten-free, Nut-Free)

After I already made a no-bake cake that works without nuts, soy or oil, I decided to try a fig tart with the same features. The filling has a mild vanilla flavour so as not to overpower the fig flavour.

Course Baked Sweet, Cake

Cuisine Croatian

Diet Gluten Free, Vegan

Keyword cake, Fig, no bake, nut-free, Tart, Vanilla

Servings 1 Cake

Equipment

• Cake tin 22 cm

Ingredients

For the crust:

• 140 g buckwheat groats (soaked in filtered water for at least 6 hours, then drained)
• 75 g desiccated coconut
• 105 g dates

For the filling:

• 1 can coconut milk
• 110 h desiccated coconut
• 70 g dates
• 1-2 teaspoon vanilla paste
• 1 pinch salt

For the topping:

• 7 (approx) fresh figs depending on size

Instructions

• For the crust, if you have a food processor, chuck the ingredients for the crust into it and process until well combined.
• If you have a good blender, first pulse the buckwheat groats and transfer to a medium sized bowl. Pulse the dates to fine crumbles and add to the bowl together with desiccated coconut. Mix well.
• Line the cake tin with baking paper. Pour the dough into the tin and press it evenly and also pull it up the sides of the tin for about 1 inch. Place the cake tin in the freezer while preparing the filling.
• For the filling, blend all ingredients to a fine cream, adding the vanilla paste towards the end. If your blender isn’t very strong, let the dates soak in the coconut milk. Take the cake tin out of the freezer and pour the filling into it. Place in the fridge or freezer until set (it does take longer in the fridge though).
• Once the filling has set, take the cake out of the freezer about an hour before serving. Remove the spring form. Cut the figs in thin slices and layer them nicely on top of the cake.
• Cut the cake while it is still firm. This way you have nice and clean cuts.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.