Makes approx. 10 bars

For the bars:
200g walnuts, soak them in water for a few hours, rinse and drain
140g hemp hearts
140g dates, pitted and diced
2 tablespoons flax seeds, freshly ground
3 tablespoons FAIR-TRADE cocoa powder
For the chocolate coating:
100 to 200g chocolate drops or roughly chopped chocolate

Instructions:

1. After soaking the walnuts, rinse and drain them. Transfer to a high-speed blender, add hemp seeds and dates and pulse until it is quite crumbly.
2. Scoop the mixture into a bowl, add ground flax seeds and cocoa powder. Stir to combine.
3. Line a 20 x 20cm baking tray with baking paper and spread the mixture evenly. Place in freezer until it is quite firm (approx. 3 hours).
4. For the chocolate coating, melt the chocolate in a bowl, using the double boiler method. Cut the cake slab into bar sized portions. Using a fork, pick up one bar at a time and dip it into the melted chocolate. Garnish to your liking (I use hemp seeds and lavender flowers).
Store chilled in an air-tight container. 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.

That sounded strange and beautiful at the same time. I had to give it a try!

And, oh boy, lavender and blueberries indeed make an amazing pair! The sweet and flowery aromas of lavender infuse deliciously with the blueberries. And it has a refreshing taste to it.

So if you have both lavender and blueberries at hand, I can only recommend to try this recipe for this delicious blueberry lavender ice-dream, that is also vegan, gluten-free and free from refined sugars.

Update: you can make this ice cream recipe with an ice cream maker as well with a high-speed blender. You will find both options below.

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Blueberry Lavender Ice-Dream (Vegan, Gluten-free, Refined Sugar Free, No-Churn Option)

If you have both lavender and blueberries at hand, I can only recommend to try this recipe for this delicious blueberry lavender ice-dream, that is also vegan, gluten-free and free from refined sugars.

Course Ice Cream

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword Blueberry, fruit-sweetened, Ice-Dream, Lavender, purple, Refined Sugar Free

Servings 1 liter

Equipment

• high-speed blender
• ice cream maker

Ingredients

• 70 g cashews soak them in filtered water for at least 3 hours, then rinse and drain
• 70 g dates pitted
• 1 1/2 cups water
• 1 tablespoon lavender flowers approx. 1-2 flower ‘heads’
• 1-2 pinches salt
• 400 g approx. blueberries

Instructions

Preparation with ice-cream maker:

• Blend cashews, dates, salt and water until smooth.
• Add blueberries and pulse a few times.
• Pour into ice-cream maker and churn until it has reached the desired firmness. If it is too soft, pop it into a container and into the freezer for a while.

Preparation with high-speed blender:

• Blend all ingredients except the blueberries and lavender until smooth.
• Pour into freezer safe containers until approx. finger thick high. Sprinkle with blueberries and lavender flowers, scattering them evenly over the surface.
• Place in freezer until solid.
• Once frozen, pop the slab(s) onto a chopping board and cut into smaller chunks.
• 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.

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.