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.
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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!
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.