10 small popsicles

 

 Ingredients:

• 1 ripe mango
• 1 cup coco nut milk (thick part from a can refrigerated overnight)
• 5 tablespoons chia seeds
• 1 tablespoon pistachio or almond butter
• any plant syrup optional (I did not add)

 

 

 

 

Place chia seeds in a bowl and pour coconut milk over. Set to rest for 2-3 hours. Peel mango and blend in a blender until puree. Pour mango puree into popsicles’ moulds to the half of capacity. Mix pistachio butter in coconut-chia mixture. Pour this mixture into moulds over mango puree. Stick the sticks and place moulds in the freezer for overnight.

 

 

 

1 tart ø 10 inch

 

Ingredients for the base:

• ½  cup softened butter
• 5 tablespoons icing sugar
• 1 egg
• 1 ½ cups + 1 tablespoon flour

Filling:

• 300 g condensed milk (sweetened)
• 250 g mascarpone cheese
• ½ cup coconut milk (thick part only)
• ¾ cup whipping cream
• 1 teaspoon coconut extract
• ¾ cup shredded coconut

Ganache:

• 100 g dark chocolate
• 100 ml whipping cream
• 150 g blackberries

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat the oven to 350°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and scatter ceramic balls, raw bean or peas. Bake the base for 15 minutes then remove the paper and weight and bake for further 12 minutes until golden beige. Cool after baking.

Make ganache: heat the cream until almost boiling. Remove from the stove and add the chocolate broken into pieces. Let it stand for 3 minutes then mix until combined. Cool slightly. Pour the ganache over the cooled pastry base. Arrange blackberries on the ganache putting them only around the circumference. Place the tart to the freezer for 10 minutes.

Make filling: in a bowl of electric mixer beat mascarpone cheese, condensed milk and coconut milk until fluffy (about 3 minutes). In a separated bowl beat whipping cream with coconut extract until stiff peaks. Gradually stir whipped cream in mascarpone mixture still beating. Fold in shredded coconut and mix with rubber spatula. Place the mascarpone cream over the chocolate ganache and form a knoll. Place to the freezer for at least 4 hours or overnight. Remove from the freezer 15-20 before serving. Sprinkle with roasted shredded coconut.

 

about 1 l

 

 Ingredients:

• 3 small/medium bananas cut In pieces and frozen
• 1 cup coconut milk (thick part from a can refrigerated overnight)
• ½ cup almond milk
• ½ tablespoon coconut syrup
• 1 ½ tablespoons freeze-dried beet root (powdered)
• 1 teaspoon pure rose extract

 

 

 

 

Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls.

 

 

 

about 1 l

 

 Ingredients:

• 1 ½ cup coconut milk (the whole can)
• 4 tablespoons cocoa powder (I used very dark alkalized cocoa – recommended)
• 5 tablespoons agave syrup
• 2 tablespoons coconut syrup
• 4 tablespoons almond butter
• 1 teaspoon arrow root powder
• 5 pitted dates

 

 

 

 

Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls. Sprinkle with raw cocoa nibs.