This recipe for raspberry ice-cream is as always vegan, gluten-free and without refined sugar. And this time it is also free from cashews or coconut! The secret ingredient is blanched almonds.

I recommend to use an ice-cream maker for this recipe, but you could also make it in a high-speed blender or simply freeze it and stir every now and then. For instructions on how to make it in a high-speed blender please look here.

Makes approx. 1.5 liter:

3/4 cup (105g) blanched almonds, soak for at least 8 hours in water then rinse and drain
1 1/4 cup (180g) dates, pitted and diced
4 cups (1000ml) water
200g raspberries

a handful of raspberries for garnish

Preparation:

1. Place all ingredients but the raspberries in a high-speed blender and blend until smooth.

2. If you wish to add a few almond cream swirls into the ice-cream, take aside about 1/2 cup of the almond cream.

3. Add raspberries and blend until smooth.

4. Transfer to ice-cream maker and let churn until it is firm enough.

5. Place one layer of raspberry ice-cream into a glass container. Then drizzle with almond cream and extra raspberries. Continue until ice-cream, almond cream and raspberries are finished.

6. Place in freezer to firm up a little more. If you let it in the freezer for longer, allow it to defrost for half an hour or so before serving.

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.

I called this cake a Double Chocolate Cake. It actually is more of a triple chocolate cake though. I have to warn you that this will require a lot of cocoa or cacao powder too… If you live in New Zealand, I can highly recommend the FAIR-TRADE cocoa powder from trade aid. You can buy it in bulk and save a little money while doing so. It will also last a good while

…and by the way, you only need 5 ingredients for this recipe

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No Bake Double Chocolate Cake (Raw, Vegan, Gluten-free, Nut-free, Fruit Sweetened)

I called this raw, vegan and gluten-free cake a Double Chocolate Cake. It actually is more of a triple chocolate cake though. I have to warn you that this will require a lot of cocoa or cacao powder too…

Course Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, dairy-free, fruit-sweetened, no bake, Nut-Milk Pulp, raw, soy-free

Servings 1 cake (18 cm)

Equipment

• high-speed blender
• 7inch (18cm) spring form

Ingredients

For the crust:

• 150 g sunflower seeds
• 140 g dates pitted and diced
• 25 g FAIR-TRADE cocoa or cacao powder
• 1/4 cup filtered water

For the first chocolate layer:

• 1 cup pumpkin seeds soak in filtered water for at least 8 hours, then rinse and drain
• 140 g dates pitted
• 50 g FAIR-TRADE cocoa or cacao powder
• 1 1/4 cup filtered water

For the top chocolate layer:

• 70 g sunflower seeds, soak in filtered water for at least 8 hours, then rinse and drain
• 140 g dates pitted
• 75 g FAIR-TRADE cocoa or cacao powder
• 1 cup filtered water

Instructions

• For the crust, in a high-speed blender or food processor, pulse the sunflower seeds to fine crumbles and transfer to a medium sized bowl. Pulse dates to fine crumbles and add to bowl.
• Sift in cacao or cocoa powder, add water and mix well.
• Line cake spring-form with baking paper. Scoop dough for the crust into spring-form and spread it evenly, pressing it gently smooth.
• For the first chocolate layer, blend all ingredients until smooth. I find it helps to start with a few pulses until the mixture starts moving. Start with 1 1/4 cup water and add more only if needed.
• Pour the mixture into the cake tin. Spread evenly. Place in freezer while preparing the next layer.
• For the top chocolate layer, blend all ingredients until smooth. Take cake tin out of freezer and pour the mixture on top, spread evenly.
• Add garnish of your choice (I used freeze-dried raspberries and shredded coconut).
• Place in freezer until set (approx. 6 hours). Cut slices when it is just soft enough, this way you’ll get nice and clean edges. For best results, let defrost in fridge to achieve a consistent smooth and silky texture.

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.

But that does not repel me from working on rather cold recipe creations. Like this vegan, gluten-free, nut-free and coconut free chocolate ice cream recipe, that I have been working on for a while now.

After a few variations I can say that it is quite crucial to add some kind of seed or nut in order to achieve a deliciously creamy texture. I opted for sunflower seeds because they are my personal favourite. You could also use pumpkin seeds or nuts, if you are OK with them. Make sure you soak them though.

As always, this recipe works with and without and ice cream maker. Please see instructions for both options below

Please note: I cook the sweet potato without peeling it, in a pot topped with water. Then let it cool down a little before peeling. This way it won’t soak up so much water. You can also bake it in the oven until tender.

For approx. 1.5 liter you’ll need:

1/2 cup (140g) cooked kūmara (sweet potato)
1/2 cup (75g) sunflower seeds,  soak them in filtered water for at least 8 hours, then rinse and drain
3/4 cup (75g) FAIR-TRADE cocoa or cacao powder
1 cup (140g) dates, pitted and diced (or more if you like it sweeter)
3 cups (750ml) water

some extra cacao nibs if you like to add some more chocolate flavour and crunch (optional)

Preparation with ice-cream maker

1. In a high-speed blender, blend all ingredients but the cacao nibs until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer mixture to the ice cream maker and churn until it is almost finished.

3. Pour in the cacao nibs and let churn for another 2 or 3 minutes.

4. Scoop the ice ‘dream’ into a freezer safe container and pop in freezer for an hour or so to let firm up properly.

Preparation without high-speed blender:

1. In a high-speed blender, blend all ingredients but the cacao nibs until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer the mixture into freezer safe containers, filling the container not higher than the thickness of your finger. Place in freezer until solid.

3. Pop frozen ice dream slabs onto work bench and cut into cubes.

4. Place ice cubes in high speed blender and using the tamper, push them at medium speed into the blades until it is ice-creamy.

5. Scoop a layer of the  ice ‘cream’ into a freezer safe container, sprinkle with cacao nibs. Then add another layer and sprinkle with cacao nibs again. Repeat until finished. Place in freezer until it is more firm.

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.

The other day I made these vegan & gluten-free chocolate cookies. And I thought, how would they be in a cookies & cream ice-cream recipe? Turns out, they are delicious!

While I have made the ice dream recipe with cashews, you can also use a plant-based milk alternative instead of cashews and water for a nut-free option.

As always, this recipe works with or without an ice cream maker. You can find the instructions for both options below.

For approx. 1.5 liter you’ll need:

3 cups (750ml) filtered water
1 1/2 cup (210g) dates, pitted
3/4 cup (100g) cashews, preferably soaked in filtered water for at least 4 hours
1 teaspoon vanilla paste or vanilla essence

1 cup (approx. 100g) chopped or crumbles cookies (I used this recipe)

Preparation with ice-cream maker

1. In a high-speed blender, blend all ingredients but the cookies until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer mixture to the ice cream maker and churn until it is almost finished.

3. Pour in the cup of chopped/crumbled cookies and let churn for another 2 or 3 minutes.

4. Scoop the ice ‘dream’ into a freezer safe container and pop in freezer for an hour or so to let firm up properly.

Preparation without high-speed blender

1. In a high-speed blender, blend all ingredients but the cookies until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

2. Transfer the mixture into freezer safe containers, filling the container not higher than the thickness of your finger. Place in freezer until solid.

3. Pop frozen ice dream slabs onto work bench and cut into cubes.

4. Place ice cubes in high speed blender and using the tamper, push them at medium speed into the blades until it is ice-creamy.

5. Scoop a layer of the  ice ‘cream’ into a freezer safe container, sprinkle with chopped/crumbled cookies. Then  add another layer and sprinkle with cookies again. Repeat until finished. Place in freezer until it is more firm.

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.

I had this kind of extravagant chocolate mochachino ice pop recipe creation planned for quite a while. I just loved the idea to take this traditional treat to the next level by smothering it in chocolate sauce and sprinkling it with chopped nuts and cacao nibs… And boy, it is delicious. Nobody would think that this is also gluten-free, dairy-free and without refined sugar!

And the best thing is that you can try all sorts of variations. Use vanilla instead of coffee to create a vanilla-chocolate version. Use cocoa or cacao instead of coffee and you have a luxurious double chocolate ice pop etc.

While this recipe calls for cashews, you can create a completely nut-free version by using dairy-free milk instead of cashews and water (eg soy milk, rice milk, oat milk etc.) and skip the chopped nuts for garnish).

For 10 ice-pops you’ll need:

For the ice-pops:
3/4 cup (100g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
1/2 cup (70g) dates, pitted
1-2 tablespoon coffee beans
2 1/8 cup water

For the chocolate dip:
1/2 cup (70g) dates, pitted
3/4 cup water
40g cacao butter, melted

Preparation:

1. For the ice-pops, blend all ingredients until smooth. If your blender isn’t very powerful, let the dates soak for a while before blending.

2. Pour into ice-pop molds, cover with lid and insert popsicle sticks. Place in freezer until set.

3. Remove ice-pops from mold and place in freezer while preparing the chocolate dip.

4. For the chocolate dip, blend all ingredients until smooth. Also prepare garnish of choice.

5. I used a small bowl to pour the blended chocolate sauce into. This way it is easy to dip the ice-pops in the sauce. Then sprinkle with garnish and place on a sheet of baking paper.

6. Enjoy right away or place in freezer until set (then transfer to an air-tight container for storage).

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.