Any hint of sun is an excuse to eat ice cream amirite?! And luckily for us Londoners, the ghosts of awful summers past are cutting us some slack and giving us plenty to be grateful for this year. When I have a craving for something sweet and creamy but can’t face a bit of dairy, this is my go to make-at-home solution. Also – did I mention that it is made with an award winning date butter???
Ingredients
1 cup tinned drained chickpeas, washed and rinsed
225g D8 Made Original Date Butter
110g smooth (sweetened) peanut butter
1 teaspoon vanilla extract
400ml coconut milk
1/4 tsp salt
50g crushed pistachios to serve
100g melted white & dark chocolate to serve
100g mixed berries to serve
Method
Add chickpeas, nut butter, vanilla extract, coconut milk and 150g of D8 Made Original Date Butter to a mixer and blend for 30 seconds
In a separate bowl, mix remaining 75g date butter & salt until well mixed
Pour half of the chickpea mix into a L:255 x W:143 x H:66 loaf tin
Add half of the salted caramel mix to the chickpea mix in the loaf tin and distribute down the centre
Pour the remainder of the chickpea mix over the mix in the loaf tin
With the remaining salted caramel, distribute over the top of the ice cream mix
Place the mix in the freezer overnight
Serve in a bowl or in cones topped with melted chocolate or pistachios and fresh berries & enjoy!
Nutritional Information
Servings: 10 Amount per serving (excluding toppings)
London is basking in an absolutely glorious summer this year. Living a ten minute walk from both Hyde Park and Holland Park, I’m spoiled for choice for sprawling picnic spaces. When he and I head out for a picnic, I ALWAYS make these scones because they are the perfect picnic treat.
Black and blue scones
Ingredients
300g flour
100ml almond milk (+ 25ml to wash)
1/2 tsp cayenne pepper
75g blue cheese (both dairy and non dairy varieties work well)
70g cold butter (or margarine) diced
Pinch of salt
2 tsp baking powder
100g D8 Made Black Pepper date butter
25g mixed seeds to top
Method
Preheat the oven to 180 degrees celsius (356F or gas mark 4)
Place greaseproof paper in a L:443 x W:372 xH:23 in a baking tray
Sift the flour, salt, cayenne pepper and baking powder into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
Add the cheese to the ‘crumb’ mix and ensure even distribution.
Stir in the milk until it forms a soft dough, careful not to overwork the dough.
Turn the dough onto a cool, floured surface and roll until it is 2 – 3cm thick.
Using a 6cm diameter scone cutter, stamp out scone and place on the baking sheet. Combine and re-roll the scraps and cut out more scones.
Brush the tops of the scones with milk and top with the mixed seeds.
Place the scones in the middle of the oven and bake for 12 – 15 min until golden brown.
Remove from oven and once cooled, store in a Kilner jar for your next day out in the sun.
Nutritional Information
Servings: 12 Amount per serving Calories 215 Total Fat 10.2g Saturated Fat 6.6g Cholesterol 17mg Total Carbohydrate 26.6g Dietary Fiber 1.9g Total Sugars 5.9g Protein 5.1g
