This is my interpretation of the Peanut Butter Cookie Ice Cream Cake Hans from SAFE shared with us in our interview with him. We devoured every slice so I hope you enjoy too! I used a batch of my Vanilla Bean Ice Cream as a base along with frozen bananas. My version is not overly sweet at all, so feel free to add one or two tablespoons of coconut nectar or date paste (1 cup dates blended with 1 cup hot water) to the filling sweeten. You can keep any spare date paste in a sealed jar in the fridge for up to three weeks.
All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart.
Always use certified organic ingredients where possible
* If you don't have our Loving Earth caramelised buckinis, you can use soaked & dehydrated plain buckwheat, or just raw buckwheat. If you do this, be sure to add 2-3 Tbsp of coconut nectar for sweetness!
A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!
A healthy version of your favourite Easter egg – with no dairy, refined sugar, or unrecognisable numbers. Super fun to make and eat, Tony's proclaimed them "the best thing you’ve made in weeks”. You be the judge!
You will be blown away by the incredible flavour of this quick and easy no-bake crumble. Think juicy sweet apple, a dotting of sour blackberries, all encased in a buttery, walnut-y crumb. Add a dollop of coconut yoghurt or ice cream, and afternoon tea/dessert is served!