Recipes — Dairy-free

These babes freeze like a dream in a lunch box, ready for any mid week chocolate cravings, or midday, or mid weekend. You catch my drift?IngredientsMakes 12 mini bars200g Dessicated Coconut1 can Coconut Milk (full fat, solids only, water drained off)3 Tbsp Honey (or Maple Syrup if Vegan)250g Dark Chocolate 70%, melted (or vegan Chocolate/Cacao & Coconut Oil glaze)Blitz the coconut meal in a food processor for about a minute to release the oils and make it a bit finer in texture, then add the milk solids and sweetener and blitz until combined into a dough. Press into an 8...

I made a small version in a 5 inch springform tin, but you can easily double this for a bigger cake tin. This recipe is for a 5 inch cake tin. It makes it easier to get out of the tin if you grease with a little coconut oil before you start. For the base: 50g Dates - soaked*50g Chopped Hazelnuts25g Ground Almonds20g Coconut Oil2tsp Cacao Powder1/2tsp Vanilla Essence For the filling: 75g Raw Cashews - soaked*60g Frozen BananaHalf a can of Coconut Milk (preferably solids) 30g Honey2tbsp Cacao Powder1tsp Vanilla Essence Melt the coconut oil gently over a low heat...

  BASE140g Dates, soaked in 80ml warm water for 10 minutes150g Ground Almonds25g Cacao PowderVANILLA/BERRY LAYERS360g Raw Cashews, soaked overnight in water100ml Lemon Juice (probably from 2 lemons)160g Coconut Oil, melted300ml Coconut Milk, from a can 240ml Agave Nectar/Maple Syrup (Honey if you're not a vegan)1 tbsp Vanilla Extract200g Fresh/Frozen BerriesFor the base, add all of the ingredients to a food processor and pulse until combined into a ball. If it's too wet, add another tablespoon of Ground Almonds, if it's too dry, add a tablespoon of warm water, until the consistency is dough-like.Grease a 9 inch loose bottom tin with...

After searching far and wide for snazzy ice pop moulds in Galway, I found this "ice shot-glass mould" in Mr. Price. It's perfect, I just removed the inserts. They sell the lolly sticks too and giant elastic bands, two of which around the long end holds the sticks in place for freezing (see pic above). All in all, it cost about a fiver to fashion this little set up, and it makes 12 at a time. Ingredients: 3 ripe, frozen bananas 2 passion fruit A handful of frozen berries (I used strawberries) 3 tbsp Greek Yogurt (or coconut yogurt, if you...