'What's your flavor?'
Coconut, mulberries & lemon (Serves 3)
- 400ml coconut milk
- 2 tbsp coconut cream/mousse
- 1 ½ cup mulberries (or any kind of berries)
- ½ lemon
- 4 tbsp maple syrup/ raw honey (or your favorite sweetener)
- 3 tbsp dried cranberries
- 1 tsp vanilla powder
Squeeze the lemon to make juice. Add the coconut milk, coconut cream or mousse, lemon juice, vanilla powder and maple syrup into a blender and mix until combine all the ingredients. Drop the creamy coconut-lemon cream into a jar and keep aside. Clean the blender and now mix the berries to make them into a purée. Chop the cranberries into small pieces. In small metallic containers (or any container that works for freezing) drop first some berry purée, then some coconut-lemon cream, now add some pieces of dried cranberries and start again the process by dropping some berry purée and so on until you fill up your forms. Place them in the freezer and cool down for approx. 2-3 hours. I like them creamy so i remove them from the freezer 15 minutes before eating them.
Banana, carrot & caramelized hazelnuts (Serves 3)
- 5 -6 bananas
- 1 carrot
- 6 tbsp coconut milk
- 1 tsp cinnamon powder
- A pinch of cardamom
Chop the bananas, peel and grind the carrot (keep it aside). Add the bananas, coconut milk and spices into your blender and mix in high speed until smooth. Place the mix into small freezer containers and add some carrot shreds and caramelized hazelnuts, combine with a small spoon.
Put and keep in the freezer for approx. 2-3 hours.
- 1 cup hazelnuts
- 6 fresh dates (soaked previously)
- 2-3 tbsp natural water
- A pinch of salt
Preheat the oven to 200°C. Add the dates in a mixing bowl, the water and a pinch of salt. MIx with a blender or food processor until you get a creamy texture. Cover a baking tray with parchment paper and place the hazelnuts on the top. Spread the dates pureé on the top and combine massaging with your hands. Roast the nuts for approx. 15-20 minutes, stir a couple of times. Remove and let them cool.