Ice Cream


Coconut Vanilla Ice Cream

  • 2 cans of coconut milk
  • 1 3/4 cups sweetener (maple, coconut nectar, xylitol etc)
  • 2 teaspoons vanilla extract and a scraping of one pod if like it to be rather strong vanilla flavour Makes about 1 litre

What to do~

  • Chill the coconut milk. When you make ice cream, you want to start with cold ingredients. It makes the freezing process that much easier. So, if you can, chill the cans of coconut milk for at least 4 hours before making your ice cream.
  • To freeze without an ice cream maker. No ice cream maker? Doesn’t matter. You can make this without an ice cream maker, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, (or thermo) it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand.

That said, here’s what to do:

  1. Make the coconut ice cream mixture.
  2. Pour it into a large, freezer-safe bowl.
  3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric blender OR try in the thermo). Return to the freezer.
  4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.
  5. Once almost finished you can fold through course nuts, berries, cacao nibs etc or what ever you feeling like indulging in at the time..

Hazelnut Ice Cream


  1. 1 1/2 cups chilled hazelnut teeccino (sell at flannerys)
  2. 1 1/2 cups cashews
  3. 1/4 cup coconut nectar
  4. 1 tablespoon coconut sugar
  5. 1/2 teaspoon hazelnut extract
  6. 1/2 teaspoon vanilla extract
  7. 1/8 teaspoon salt
  8. 2 tablespoons melted coconut oil
  9. 1/4 – 1/3 cup chopped hazelnuts*

What to do~

  1. Blend all but the coconut oil and hazelnuts in a thermo/processor until smooth.
  2. Add the oil and blend to combine.
  3. Pour the mixture into a bowl. Chill in the fridge for at least 6 hours or until cold.
  4. Process in an ice cream maker according to the manufacturers instructions (if not, follow instructions above)
  5. After processing, fold in the chopped hazelnuts.
  6. *Ideally soaked and dehydrated. Not only for easier digestion and more nutrient absorbability but because they taste so much better and have a better crunch.

Chocolate Almond Crunch Ice Cream


  • 1 1/2 cups macadamia nuts (soaked)
  • 1/2 cup brazil nuts (soaked)
  • 2 cups almond milk
  • 1/2 cup organic maple syrup
  • 1/4 cup coconut oil
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp pure almond extract
  • 1/4 tsp sea salt
  • 1/2 cup cacao powder

What to do~

  • Blend all but the cacao powder, until smooth. Add powder and continue blending until creamy.
  • Follow the instructions above for processing.

Coconut & Vanilla Popsicles

Kiddies may like these (or mum) for summer!


  • 200 ml organic coconut cream
  • 1 large ripe avo juice of 1 lime
  • 3 TBS coconut water
  • 1 TBS maple or coconut syrup
  • 1 tspn white chia seeds
  • 1 tspn vanilla extract and/or a vanilla pod scraping
    pinch of sea salt

What to do~

  1. Blend all ingredients together to a creamy consistency. Pur into Popsicle moulds and insert some pop sticks. Freeze until ready.
  2. *This recipe can be altered to taste also- add cacao, peppermint stevia or essential oil and cacao nibs for pep choc mint; add berries, medjool dates or even a swirl of coconut nectar at end to give a caramelly ribbon…

Chia seed jam



  • 1 cup strawberries (fresh or frozen and thawed, can swap fruits)
  • 1 tablespoon water (or less, depending on how “juicy” your berries are)
  • 1 tablespoon chia seedsliquid sweetener to taste – honey, maple syrup, stevia, etc. (optional)

Mash strawberries using either a fork, potato masher, blender or food processor until desired consistency.Add water, chia seeds, and sweetener, if using, and mix very well until everything is incorporated.Transfer jam to a glass jar, cover, and place in fridge for at least 1 hour to set up.
Enjoy as you would regular jam.

Jam should last about 1 week in the fridge.

Chewy choc slice


What you need~


  • 1 cup almond meal
  • 1/2 cup des coconut
  • 1/2 cup coconut oil
  • Pinch salt.
  • Mix together, press into tin, set in freezer


  • 1.5 cups soaked dried fruit (I used half medjool dates & half dried figs)
  • 1 TBS almond butter
  • 1 TBS coconut butter
  • 1 tsp mesquite, vanilla, maca
  • Blend all together & add to base, set in freezer.


  • 1/3 cup sweetener (I used #lovingearth coconut nectar)
  • 2 TBS cacao powder
  • 1/4 cup cacao butter (or coco oil if you don’t have)
  • 1/4 cup coconut butter
  • Pinch salt & splash of vanilla
  • Melt & pour over. Set in freezer. It doesn’t need the additional choc layer but I wanted a chocolately slice. I did one batch with no choc and added chopped macadamias & walnuts to filling. Yumo!!

Raw Fudgey Goodness


What you need~

  • 1 cup of nut butter of choice (I used 1/2 tahini 1/2 almond)
  • 1/3 cup coconut butter or oil
  • 1/4 cup maple or sweetener of choice
  • 1/2 tspn sea salt
  • 1 teaspoon vanilla powder or essence

How its done~

  • Melt on low heat over water and pop in freezer to set, I popped cacao nibs & crushed nuts on one batch & gojis & coconut on the other. Adjust sweetness to your liking & can add superfoods like maca & mesquite or cacao.. Soo good!!

Raw Salted Caramel & Apple Dip


Makes 2 cups

What you need~

  • 2 cups pitted Medjool dates
  • 1 cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower)
  • 4 tsp. fresh lemon juice
  • 1/2 tspn sea salt (or more to taste)
  • 1 vanilla bean, seeds scraped
  • soaking water as needed

How its done~

  • Soak dates for at least 4 hours in water.
  • Drain dates, reserving the soak water.
  • Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water).
  • Store in glass container in the fridge for up to a week.



What you need

  • 1/2 onion chopped
  • 1 can of chopped tomatoes (organic when possible, make sure there is no added sugar if you buy from the supermarket)
  • 1 cup of chopped fresh tomatoes
  • 2-3 teaspoons of xylitol (taste as you go to select desired sweetnes, can use 2 teaspoons of natvia or stevia granules)
  • 80ml apple cider vinegar
  • 1 garlic clove
  • 1 teaspoon cinnamon (cassia type)
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • a good grind of sea salt and black pepper to taste

*can add a splash of wine if you desire (and the kiddies don’t mind :)
*a tspn of cayenne pepper is great, not too hot just a little kick (and metabolism booster).

How its done~

  • Bring all the ingredients to the boil, reduce the heat and then simmer for about an hour, stirring regularly.
  • Once the sauce has reduced by about half and is quite thick, blend with a bamix or in the blender, if it is still runny return to heat for a little longer.
  • Store in a glass, sterilised jar in the fridge or freeze. Also use as the base in the BBQ sauce.


What you need~

  • 250ml of the tomato sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon of smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup molasses

*Stir through and blend if needed, store in glass jar in fridge for up to one month

Raw Chocolate Pie


Serves 6-8

What you need~


  • 1 cup of nuts
  • 1/2 cup raw cacao
  • 2 TBS extra virgin coconut oil, melted
  • 1 large pinch sea salt


  • 1 cup raw cacao
  • 2 1/2 cups medjool dates, chopped
  • 3 TBS extra virgin coconut oil, melted
  • 1/2 cup maple syrup, raw honey or coconut nectar
  • 2 tspns vanilla extract
  • 1/2 tspn sea salt

How its done~

  • Grind the nuts in food processor until fine.
  • Stir in cacao, coconut oil and salt
  • Spread the base thinly in a dish lined with grease proof paper and pop in fridge whilst preparing the filling
  • Mix all the ingredients in food processor until creamy and pour onto base.
  • Can set in the fridge or freezer.
  • I serve mine with fresh raspberries

*this is a huge winner on every occasion

Kale Pesto


You need~

  • 1 bunch of kale, stems removed
  • 1 handful fresh basil
  • 2 large green schallots
  • 2 cloves garlic
  • 1 cup soaked walnuts or cashews
  • 3 TBS oil (olive or macadamia)
  • 1 TBS savoury yeast flakes
  • juice of a lemon
  • salt and pep

How its done~

  • Lightly steam the kale for a few minutes
  • Pop all the remaining ingredients in a food processor and blend until smooth.

*I make a large batch and pop some oil on top and freeze