3 vegan dessert delights to treat yourself to this week
3 vegan dessert delights to treat yourself to this week
Celebrate the last of the warm weather with these vegan desserts – ice-cream cake, popsicles and parfait made with Leda Nutrition Choculence biscuits. Yum!
Servings
Prep time
Cook time
Recipe
Ingredients
- Base
- 1½ Packet Leda Choculence Biscuits
- 2 tbsp coconut oil
- Filling
- ½ cup coconut oil, melted
- 1 cup fresh raspberries
- 300g fresh or frozen coconut pieces
- 2 x 400mL tins coconut milk, refrigerated overnight — use the solid cream only
- ¼ cup pure agave
- 2 tsp vanilla extract
- 2 tbsp berry superfood powder, for colour & added goodness (optional)
Method
- To make the base, pulse Choculence Biscuits and coconut oil in a food processor until sticky crumbs form. Press into a 21cm springform pan lined with baking paper. Refrigerate until firm.
- To make the filling, add coconut to food processor and blend for about 5 mins until smooth, scraping down the sides as needed.
- Add half the raspberries and remaining filling ingredients and blend for another 2 minutes.
- Pour filling over base.
- Add remaining raspberries and push below the surface.
- Store in the freezer until frozen (at least 4 hrs).
- To serve, thaw on the counter for around 20 mins. Garnish when ready to serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
