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)
If you’re anything like me, you love a hot bowl of oats to start your day, especially in winter but that can get very boring and samey very quickly. Baked protein oats are easy to make, full of goodness and a delicious way to start the day, not to mention a great variation of a breakfast staple. If you love apple and cinnamon, all the better.
Dry Ingredients
200g oats (substitute for gluten free oats if needed)
20g roughly chopped nuts (optional – I used pistachios)
85g dried apricots (or any dried fruit)
1 teaspoon baking powder
pinch of salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
50g vegan protein powder (I used pea protein)
Wet Ingredients
150g chopped cooking apples
Juice of 1/2 a lemon
1/2 teaspoon vanilla extract
15g coconut oil
1/4 teaspoon cinnamon
120g D8 Made cinnamon date butter
1 egg (to make this recipe 100% plant based, use 1 mashed banana instead)
50ml almond milk
Method
Preheat the oven to 180 degrees celsius (356F or gas mark 4)
Mix the dry ingredients in a large mixing bowl & add melted coconut oil
Coat the chopped apples in 1/4 teaspoon of cinnamon & lemon juice in a separate mixing bowl
Lightly beat the egg or banana with almond milk, vanilla extract & date butter
Add the milk mix to the dry ingredients
Add the apple mix to the dry ingredients
Spread the mixture into a flan dish & decorate the top with thin slices of apple
Bake in the middle of the oven for 25 mins or until the edges are brown and crispy
Allow to cool for 5 mins
Serve with an extra spoonful of date butter and top with yoghurt and fruit or milk & nuts
Nutritional Information
Servings: 8 Amount per serving Calories 245 Total Fat 6.6g Saturated Fat 3.1g Cholesterol 33mg Total Carbohydrate 38.9g Dietary Fiber 4.4g Total Sugars 15.3g Protein 9.4g