I’ve been dying to share this recipe with you all summer, but due to a hectic freelance schedule, obligatory summer events, book work and house stuff, I didn’t get around to final testing until now. But for this, the wait was worth it.

Ice cream season isn’t over just yet even though Toronto’s weather lately might say otherwise—we somehow went from 30+ C to low 20s in a matter of a week. Go figure. It might still be hot where you live though, so ice cream for everyone, I say!

It was a visit to Sweet Ritual back in May where I experienced my first taste of lemon poppy seed ice cream. It was a scorcher of a day and Lisa and I were enjoying our last day in Texas before jetting back home. We decided to make a quick stop for ice cream, and boy am I ever glad we did.

I have not stopped thinking about that ice cream since.

The bright, refreshing flavour of lemon is most definitely a summertime favourite so turning it into ice cream made perfect sense, but I had never even considered the idea until I saw it at Sweet Ritual. Fresh lemon, lemon zest and poppy seeds are used to make this ice cream taste just like a lemon poppy seed muffin. Seriously, it was like heaven—creamy and sweet with that signature citrus tang.

Of course, as any good food blogger would do when she experiences a food epiphany, I had to recreate it as soon as I got home. For this recipe, I used a blend of full-fat coconut milk and cashew milk, some lemon extract (Simply Organic brand of lemon extract is one of my new favourite discoveries; it should be fairly easy to find at Whole Foods or online) to allow the flavour to shine through the frozen blend and, rather than dumping in heaps of sugar, I decided to give xylitol a go. And guess what? It worked out fabulously. It’s light and luscious and totally satisfying.

Now I don’t have to travel to Texas to get my lemon ice cream fix.

Enjoy!

Lemon poppy seed ice cream

Yield: about 4 cups

Ingredients:

• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup unsweetened nondairy milk (I like cashew)
• ½ cup xylitol (or use cane sugar, if desired)
• zest of 1 lemon
• 1/4 cup fresh lemon juice
• 2 tablespoons melted coconut oil
• 2 teaspoons lemon extract (I used Simply Organic brand)
• ½ teaspoon xanthan gum (optional but recommended)
• 1 tablespoon poppy seeds

Directions:

1. Using a blender, blend together the coconut milk, nondairy milk, xylitol, lemon zest, lemon juice, coconut oil and lemon extract until smooth. Add the xanthan gum and blend briefly on low speed to incorporate.
2. Transfer the liquid mixture to a shallow bowl and stir in the poppy seeds. Refrigerate until thoroughly chilled, about 2 to 3 hours.
3. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. If you’re after a soft serve treat, serve as soon as the process is finished. Otherwise, transfer the ice cream to an airtight container, place a piece of parchment paper on the surface and press down lightly (this avoids ice crystals from forming on the surface) before sealing the lid. Store in the freezer. Allow to sit out at room temp for about 10 minutes before serving.

Confession: I am crushing on Allyson Kramer and her new book, Sweet Eats for All. If you’re a home baker like me, I bet you’ll fall head over heels, too. Here, Allyson shares creative twists on classic confections that will satisfy anyone following any sort of special diet. She’s got everyone covered: all 250 recipes are free of gluten and animal products; you’ll also find recipes free of soy, nuts, and corn, as well as an entire chapter devoted to treats free of refined sugar.

Pretty impressive, right?

As a popular blogger and author of Great Gluten-Free Vegan Eats and Great Gluten-Free Vegan Eats From Around the World, Allyson knows her stuff and really does aim to please. Her first two cookbooks have become essential guidebooks for anyone adhering to a vegan and gluten-free lifestyle. This new book is an excellent companion and, well, really a dream come true for vegans, kids, bakers and dessert lovers, and is a must-have if you bake for people of different dietary persuasions.

I’ve made a number of recipes from the book, including gingerbread squares, peanut butter chocolate chia pudding, cinnamon raisin bread and this strawberries and champagne sorbet, and I still find myself thumbing through it on a regular basis. There is just so much awesomeness in this book. Need a recipe for Thanksgiving, Christmas or Easter? An easy summer treat or the perfect kid-friendly birthday cake? She’s got you covered.

If you’re new to vegan and/or gluten-free baking, no problem. Allyson shares all her expert knowledge and secrets of success in the first chapter—Stocking a Sweet Pantry covers all the essential ingredients and tools of the trade, as well as recipes for homemade basics like simple syrup, cashew cream, mascarpone and whipped coconut cream.

Then she moves onto the good stuff with seven more chapters devoted to every sweet you can imagine:

• Killer cakes and toppings
• Captivating cookies and bars
• Luscious pies, pastries, tarts and cheesecakes
• Fabulous frozen treats
• Tempting puddings, custards, jellies and fruits
• Choice chocolates and dandy candies
• Nature’s candy: Refined sugar-free treats

Think you can’t pull off a vegan and gluten-free New York-style cheesecake, flaky homemade puff pastry, perfectly crunchy honeycomb candy, or a Devil’s Food cake complete with rolled fondant and fluffy chocolate frosting? Allyson is here to show you how you can.

This book has lots of less intimidating recipes too. If you’re looking for a simple recipe to share with your sweetie on Valentine’s Day, I highly recommend trying out Allyson’s recipe for strawberries and champagne sorbet, from page 199 of the book. It’s incredible, and only requires four ingredients!

Strawberries & champagne sorbet

Yield: 1 quart

Ingredients:

• 1 pear, peeled and cubed (about 1 cup)
• 2 cups strawberries, greens removed
• 1 cup Prosecco, Spumante, or other sparkling white wine
• ¾ cup sugar

Directions:

1. In a food processor, pulse together the pear and strawberries until well chopped. In a separate bowl, gradually mix the Prosecco with the sugar and stir gently to dissolve. Let rest for about 5 minutes and then stir gently again. Drizzle about ½ cup of the Prosecco mixture into the food processor and blend until quite smooth, for about 1 minute, scraping down the bowl as needed.
2. Add in the rest of the Prosecco mixture and blend until very well combined. Transfer to the bowl of an ice cream maker and process according to manufacturer’s instructions or by following directions on page 186.

From Sweet Eats for All by Allyson Kramer. Reprinted with permission from Da Capo Lifelong, © 2014

Cookbook giveaway:

Thanks to my friends at Da Capo, I have the opportunity to gift a copy of the book to one ADC reader! This giveaway is open to residents of the US and Canada. Enter using the Rafflecopter widget below and I’ll choose a random winner on Friday, February 20, 2015. Good luck!

a Rafflecopter giveaway

Wow, it’s ridiculous what a little site redesign does to invigorate my passion for blogging and sharing new recipes. I had so much fun—yet had to do very little—working with Lindsay over at Purr Design on giving ADC a new look. (If you’re reading this through an RSS reader or by email, click over and check out the changes!)

I wanted a fresh, streamlined look and, most importantly, a more organized and user-friendly recipe index—check it out by clicking on recipe index in the menu bar above. All recipes are now indexed visually by category and ingredient, or you can click on the archives drop-down menu in the right-hand sidebar to view all posts by date.

Another great feature is that you can save your favourite recipes to an online recipe box (also available from the menu bar above), which means you can keep track of your recipes all in one place and add ingredients to a shopping list before heading out to the grocery store. To save recipes to it, simply click the save button on the right side of any recipe and you’ll be prompted to add it to your recipe box. I teamed up with Ziplist for this feature, so if you don’t already have an account it’s super quick and free to create one. You can search and save recipes from thousands of popular food websites, including epicurious, Martha Stewart, Simply Recipes and Skinnytaste.com.

The recipe box has a ton of great features, including a meal planner that allows you to plan your meals for the week—just drag and drop recipes into a calendar and you can generate a shopping list for those recipes. Pretty cool, right? Oh, and there are also mobile apps available, so be sure to download the Apple or Android app (both are free) so you can access your lists and recipes on the go!

Aside from the recipe features, I’ve also added thumbnails to the reviews page, added a press page and updated my about page, so take a look around and let me know what you think! On the right-hand sidebar, you’ll also find a subscribe option if you want to get ADC content updates delivered to your email inbox. For RSS readers, you can add this blog to your reader by clicking on the RSS icon on the right side of the menu bar.

What does this have to do with cookie dough balls, you ask? Well, nothing. But since this blog is all about food, I wanted to welcome you to my newly designed home with a bowl full of treats. These little guys are ridiculously easy to make, and are perfect bundles of energy to pop in your mouth straight from the freezer.

This recipe was inspired by my raw cookie dough bites, which is by far the most popular recipe on the blog. This version is made nut-free by using sunflower seed butter (try using 100% natural and unsweetened, if possible) and has a soft, melt-in-your mouth texture reminiscent of real cookie dough but without the flour, butter and eggs.

If you don’t end up keeping these all to yourself, they would also be great dipped in chocolate and served on a party platter. Enjoy!

Nut-free cookie dough balls

Yield: one dozen

Ingredients:

• 1/2 cup sunflower seed butter
• 3 tbsp agave nectar or pure maple syrup
• 1/4 tsp pure vanilla extract
• 1/3 cup oat flour (use certified gluten-free, if necessary)
• 2 tbsp flax meal
• 1/8 tsp ground cinnamon
• pinch of sea salt
• 2 to 3 tbsp mini chocolate chips

Directions:

1. In a medium bowl, stir together the sunflower seed butter, agave nectar and vanilla extract.

2. Add the oat flour, flax meal, cinnamon and salt and stir to combine. Fold in the chocolate chips.

3. Scoop out the dough (I use a tablespoon measure) and roll into balls. Place on a small cookie sheet lined with parchment paper. Place them in the freezer to firm up. Transfer the balls to an air-tight container and store in the freezer. These can be eaten directly from the freezer.

You guessed it: this book is all about vegan ice cream. Those who are turning to a lifestyle free of animal products won’t be disappointed by this fabulous collection of inventive, inspired flavour combinations, infinite ice cream base variations, and delightful toppings and accompaniments.

But first, Hannah sets the stage for her recipe categories with a glossary of ingredients, recommendations for kitchen tools and toys, as well as a very helpful section on essential techniques (psst—you can make ice cream without a machine!) and troubleshooting to help us master the perfect ice cream at home. Here, Hannah proves her expertise—”Since the process of creating ice creams is so simple, attention to detail is key,” she says—but it’s in the creation of more than 100 recipes where she really shines. Trust me, there are no compromises on brilliant flavours here; they will lure you to taste a whole new world of possibilities.

Since I love a combination of flavours and textures in my ice cream, I first gravitated toward Peanut Butter Bombshell, a rich frozen delight that is loaded with creamy peanut butter, chopped peanuts and peanut-butter filled cookies. Clearly, this is meant for peanut butter lovers only, but if you really can’t stand the sticky paste, Hannah suggests any other nut butter, along with standard vanilla creme-filled cookies, would make fine replacements. I personally couldn’t get enough of it.

Equally high on my list of favourite flavours, mango and raspberry gelato is always on my must-have list when visiting an ice cream shop. Similar in flavour, this Peach Melba ice cream really rocked my world. Made with fresh peaches and coconut milk and with a swirl of seedless raspberry jam throughout, I was in heaven upon first bite.

Despite Hannah’s reputation for creative risk-taking in the recipe department, she did include a few basics for the less adventurous (like my hubby, who requested this particular treat). It turns out, after centuries of ice cream consumption, Vanilla is still firmly situated at the top of the list, outselling chocolate two to one. Hannah’s take on this classic is pretty simple—high-quality vanilla beans and custard powder—but the results are pretty incredible.

Finally, the German Chocolate won over a crowd of dairy lovers at a recent family gathering. This intense, decadent concoction is a marbled beauty of chocolate ice cream base that is swirled through and through with sweet coconut flakes and pecans, much like the filling found in German chocolate cake. Who knew you could make ice cream out of a cake flavour? In this case, I’d much rather have the ice cream.

Because this final flavour swooned so many of my testers, I got permission from Skyhorse Publishing to share the recipe with you. If you enjoy it as much as we did, buy the book! I promise you won’t be disappointed.

German chocolate ice cream

Hannah says: "Go ahead and really layer the coconut in for this ice cream—it's hard to imagine ending up with 'too much,' even if it looks like a lot compared to the ice cream base."

Yield: Makes about 1 quart

Ingredients:

• 1 1/2 cups dutch-processed cocoa powder
• 1 cup granulated sugar
• 1 tbsp arrowroot powder
• 1 tsp instant coffee powder
• 1/4 tsp salt
• 1/8 tsp ground cinnamon
• 2 cups plain, nondairy milk
• 1 tsp vanilla extract
• 1 12-ounce package extra-firm silken tofu
• 3 ounces semi-sweet chocolate, melted

Coconut swirl:

• 1/4 cup plain, nondairy milk
• 1 1/2 tsp arrowroot powder
• 1/4 cup granulated sugar
• 1/2 tbsp margarine
• 1/2 tsp vanilla extract
• 3/4 cup unsweetened coconut flakes
• 1/4 cup finely chopped pecans

Directions:

1. To make the chocolate ice cream, begin by combining the cocoa, sugar, arrowroot powder, coffee powder, salt, and cinnamon in a medium saucepan. While whisking continuously, slowly pour in the nondairy milk, and beat vigorously until there are no more lumps. Turn on the heat to medium and bring the mixture just to a boil, stirring gently the whole time to prevent the solids from settling on the bottom of the pot and burning. Remove from the heat and let cool for a few minutes.
2. Place the vanilla and tofu in your blender or food processor and thoroughly puree, scraping down the sides of the bowl as necessary. Once smooth, add in the melted chocolate, followed by the cooked chocolate custard, and pulse until the mixture is well blended and homogeneous. Chill thoroughly in the refrigerator.
3. For the coconut swirl, combine the nondairy milk, arrowroot powder, and sugar together in a small saucepan over medium heat, making sure to get out all the lumps. Cook just until bubbles begin to break on the surface; then turn off the heat. Quickly stir in the margarine so that it melts, followed by the vanilla, coconut, and pecans. Let cool while you begin to churn the ice cream in your ice cream maker according to the manufacturer's instructions.
4. Transfer the soft ice cream into an airtight container, layering scoops of ice cream with spoonfuls of the coconut swirl. Let it rest in the freezer for at least three hours before serving, until solid enough to scoop.

Republished with permission from Skyhorse Publishing.

It all started with a request to bring dessert to my father-in-law’s birthday celebration at the family cottage last weekend. When I know I’m going to be with people who make it worth a four-hour car ride north of the city, I feel inspired to fill a cake pan with something very special.

Without a doubt, raw vegan cheesecake is the ultimate dessert for milestone celebrations. Of course, I love cashew-based cheesecakes as much as the next person. Cashews hold a wonderful balance of sweet and savoury flavours, as well as being creamy and white in colour, making a perfect imitation of a creamy white cheese. But since my hubby is allergic to that reliable off-white nut, I knew I had to revise my plan of attack.

Early last year, you might remember my experiments to create a raw cheesecake sans cashews and coconut, which resulted in my cute, single-serving strawberry dreamcakes. That recipe made use of macadamia nuts, which are no doubt pricey but are like the Rolls-Royce of nuts in the world of raw desserts (taste one spoonful of my easy macadamia caramel and you’ll see).

Using a similar macnut base, my new family-approved raspberry lemon dreamcake is a real winner—the cream (cheese) of the crop, if you will. The crust, made up of ground almonds, coconut and date paste, adds a satisfying crunch. The “cheese,” comprised of fresh lemon juice, macadamia nuts, agave nectar and coconut oil, lends the creamiest, smoothest texture. And the topping, a simple swirl of raspberries and agave combined with the remaining 1/2 cup of filling, takes the presentation of this beloved dessert to a professional level.

The fact that this so-called cheesecake is made almost entirely of nuts will completely fade from memory upon first bite, which literally melts in your mouth. Your friends and family will be utterly baffled, and when you mention it is made with raw, whole foods instead of artery-clogging cream cheese, you will become a healthy-cake magician.

Start spreading the word that vegans can make magic happen.

Also, did I mention how easy it is to make? Just put everything in a blender, pour it into a springform pan and then chill. I wish I had a better photo to show you of the swirl design on top. I’ve included directions on how to master the swirl in the recipe below, but also check out this video for a live demo.

Enjoy!

Raw raspberry lemon dreamcake

Yield: one 8-inch cake

Ingredients:

For the crust:

• 2 cups raw almonds
• 2 tbsp unsweetened coconut flakes
• 1/4 cup date paste
• 1/4 tsp pure vanilla extract
• 1/4 tsp sea salt

For the lemon filling:

• 3 cups raw macadamia nuts
• 1 cup homemade almond milk
• 1 cup fresh lemon juice
• 3/4 cup raw agave nectar
• 1 tsp vanilla powder (or vanilla extract)
• 3/4 cup coconut oil, melted

For the raspberry swirl:

• 1 cup raspberries
• 2 tbsp fresh lemon juice

Directions:

For the crust:

1. Using a food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined.
2. Press the dough evenly into the bottom of an 8-inch springform pan. Set aside.

For the filling:

1. Using a high-speed blender, blend the macadamia nuts, almond milk, lemon juice, agave nectar and vanilla powder until smooth and creamy, about 3 to 5 minutes. Add the coconut oil and blend to combine.
2. Reserve 3/4 cup of the filling and pour the rest into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles.

For the swirl:

1. Using a blender, briefly blend 1/2 cup of the reserved filling with the raspberries and lemon juice until smooth. (The remaining 1/4 cup of lemon filling can be used for touchups after swirling. You should also reserve a small portion of the raspberry mixture for touchups, too.)
2. Starting in the middle of the cheesecake, pour the raspberry mixture in circles, moving outwards to evenly distribute around the top of the cheesecake.
3. Now you are ready to swirl. A chopstick (or something similar) is the best tool for this purpose. Insert the chopstick just below the surface of the raspberry colour near the outer portion of the cake, and begin moving it around, swirling the fillings into each other. I usually make a figure eight motion to integrate the colours. It's important to know when to stop, as too much swirling will blend everything together and you will lose the contrast of colours. Use the reserved filling and raspberry mixture to touch up areas that have too much of one colour. Just pour a small drop of the mixture in that area and swirl lightly.
4. Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with fresh raspberries before serving, if desired.

Recipe inspired by Sweet Gratitude.

At the demo, I remember mentioning a certain kitchen gadget that has been invented specifically for banana soft serve, but nobody had any idea what I was talking about.

Well, here it is, folks: the Yonanas. Have you heard of this before?

While I’m not so sure I would spend $60 on something that can easily be made in my blender, I won’t stop making new versions of the delicious frozen treat. My latest creation involves combining the raw cookie dough blizzard with the raw Oreo cookie blizzard from our demo recipes to make chocolate chip sundae sandwiches!

For these pretty babies, I made a version of the raw chocolate cookie portion of Oreo cookies and dehydrated it overnight, then combined raw cookie dough balls with banana soft serve for the filling. I put it all together using my new ice cream sandwich molds I picked up on my trip to San Francisco and, voilà! Pretty frozen treats perfect for summertime reminiscing.

Chocolate chip sundae sandwiches

Yield: 4 sandwich cookies

Ingredients:

For the cookies:

• 1/2 cup raw almonds
• 1/2 cup raw oat flakes (use certified gluten-free, if necessary)
• 1/4 cup cacao powder
• pinch of salt
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract

For the chocolate chip filling:

• 1/4 cup raw almonds
• 1/4 cup raw oat flakes (use certified gluten-free, if necessary)
• 1/4 tsp vanilla bean powder
• 1/4 tsp ground cinnamon
• pinch of salt
• 2 tbsp pure maple syrup
• 2 tbsp raw chocolate chips (or dark chocolate chips)
• 2 large frozen and peeled bananas

Directions:

For the cookies:

1. In a blender or food processor, grind the almonds into flour, pour into a bowl and set aside.
2. Grind the oats into flour and add to the bowl with the almond flour.
3. Add the cacao powder and salt and whisk to combine. Add the vanilla and maple syrup and stir until the mixture becomes a thick, moist dough.
4. Roll out the dough on a dehydrator teflex sheet so that it is about 1/4- to 1/2-inch thick. If using an ice cream mold, use it to score the dough. Alternatively, use a large cookie cutter to score the dough. Dehydrate at 110F overnight or until desired texture is achieved.

For the chocolate chip filling:

1. In a blender or food processor, process the almonds into flour. Pour into a medium bowl.
2. Next, process the oats into flour and add to the bowl with the almond flour.
3. Add the vanilla bean powder, cinnamon, salt maple syrup and chocolate chips. Stir to combine.
4. In a blender or food processor, blend the frozen bananas until a creamy soft serve consistency is achieved. Add the cookie dough filling and pulse to combine.

To assemble:

1. Follow instructions on your ice cream cookie mold, or spread a thick layer of the chocolate chip filling on a cookie and place another cookie on top, pressing down gently. Refreeze for one hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.

This particular festival has had a special place in my heart since moving to Toronto in 1998. Known as the largest event of its kind in North America, it is a place where like-minded individuals gather to celebrate cruelty-free food, health and advocacy, discover delicious new products and ideas, and enjoy a variety of inspiring presentations and cooking demos.

And it is the first place where I felt I truly belonged. Growing up in a small town, I had never met other vegans or vegetarians who shared the same passion for animal rights and cruelty-free living. Shortly after my first festival experience, I bought a membership for the Toronto Vegetarian Association and eventually became a volunteer, helping to promote the lifestyle as an outreach leader, photographing the festival, handing out vegetarian restaurant directories, and proofreading the website.

This year’s event provided the opportunity to do something I always dreamed of—presenting a dessert demo in front of festival attendees with my partner in kitchen crime, Lisa.

Our demo was titled The Raw Ice Cream of your Dreams. Have you ever dreamed of an ice cream shop that served up sensational sweets free of dairy, eggs and sugar? Well, if you’ve ever imagined tasting a big scoop of cookie dough, mint Oreo or strawberry cheesecake ice cream delights without any harmful impact on your health or that of your fellow animals, then you would have loved this demo. We served up an enticing menu of frozen confections that are vegan, gluten-free and unbelievably decadent.

Lisa and I saw a number of familiar faces in the packed room (close to 200 attended!), but for someone who isn’t used to speaking in front of a crowd, it was certainly nerve-racking for me but also so much fun. Thank you to everyone who came out to support us!

For those who weren’t able to be there and taste the samples we shared, I’d like to give you our delicious recipe for strawberries shortcake blizzards. They’re quite easy to prepare—the base of the ice cream sundae involves whipping frozen bananas into soft serve. If you’ve never tried it, I encourage you to put your blender or food processor to work right now.

Strawberry cheesecake blizzards

Yield: 4 servings

Ingredients:

Strawberry swirl:

• 1 cup strawberries, hulled
• 1 tsp lemon zest
• 2 large medjool dates, pitted
• 2 tsp coconut oil

Crust:

• 1/4 cup raw almonds
• 1/4 cup raw pecans
• pinch of sea salt
• 4 large medjool dates, pitted

Banana soft serve:

• 2 bananas, peeled and frozen
• 1 tsp fresh lemon juice

Directions:

Strawberry swirl:

1. In a food processor, combine the strawberries, zest and dates. Process until smooth.
2. Add the coconut oil and process until well combined.
3. Chill in the refrigerator for 20 minutes.

Crust:

1. In a food processor, pulse the almonds, pecan and sea salt into a fine meal.
2. Add the dates and pulse until well combined.

Banana soft serve:

1. In a blender or food processor, blend the bananas until a creamy, ice cream consistency is achieved. Add the lemon juice and pulse to incorporate.

To assemble:

1. Divide the soft serve between four bowls. Add 1/4 cup of strawberry swirl and 2 tbsp of crust. Swirl the mixture gently with a spoon.

I was first inspired to create such a decadent cake after seeing the gorgeous photos of the raw peanut butter cup ice cream cake on Sweetly Raw. However, since I don’t currently own an ice cream maker or Heathy’s ice cream cake e-book, I knew I’d have to rely on my own knowledge and experience to get the job done.

I know the recipe instructions below look like they could fill a 100-page handbook, but trust me when I tell you it’s not that bad…and it’s totally worth it. Just think about how proud you’ll be when you can pull off a healthy, whole-foods-based ice cream cake that looks like it came from Dairy Queen. Those dairy- and sugar-loaded DQ cakes were once a childhood favourite of mine, but the thought of eating one now just turns my stomach. Lucky for us, this cake is made with natural, raw and vegan ingredients, like cashews, cacao and coconut, which is much more appealing.

Are you ready for the ride? Here we go…
Layer 1—dense, chocolatey, brownie cake base
Layer 2—smooth, light vanilla soft serve
Layer 3—creamy macadamia nut caramel
Layer 4—almond and chocolate cookie crumbs
Layer 5—more vanilla soft serve, but with thick brownie chunks
Layer 6—topped with a smooth chocolate ganache and more brownie chunks

Brownie blizzard ice cream cake

Yield: one layered 6-inch cake

Ingredients:

For the base and brownies:

• 1 cup almonds
• 1 cup walnuts
• 1 1/2 cups chopped dates (approx. 5 oz)
• 1/2 cup cacao powder
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla extract

For the brownie frosting:

• 1/4 cup coconut butter, softened
• 2 tbsp agave nectar
• 1 tbsp cacao powder
• pinch of sea salt

For the vanilla soft serve:

• 2 cups cashews, soaked at least 2 hours or overnight
• 1 cup almond milk
• 6 tbsp agave nectar
• 2 tbsp pure vanilla extract
• 1/2 cup coconut oil, melted

For the cookie crumbs:

• 1/2 cup almonds, ground
• 1/4 cup cacao powder
• 2 tbsp pure maple syrup
• 1/4 tsp pure vanilla extract
• pinch of sea salt

For the caramel:

• 1/2 cup macadamia nuts
• 3 tbsp pure maple syrup
• 3 tbsp agave nectar
• 1/2 tsp pure vanilla extract
• 1/8 tsp sea salt

For the chococlate ganache:

• 1/4 cup coconut oil, melted
• 1/4 cup agave nectar or maple syrup
• 2 tbsp cacao powder, sifted

Directions:

For the base and brownies:

1. In a food processor, process the almonds and walnuts to a coarse meal.
2. Add the dates, cacao, maple syrup and vanilla and continue to process until well combined. The mixture should be thick and sticky.
3. Press about half of the mixture onto the bottom of a 6-inch springform pan to make a 1/4- to 1/2-inch base (this will be the base for the cake) and the remaining mixture into a 9 x 5-inch loaf pan (this will be the brownies). Set aside both pans.

For the brownie frosting:

1. In a small bowl, whisk together all ingredients until smooth.
2. Using an offset spatula or the back of a spoon, spread the frosting on the top of the brownies in the loaf pan. Place the pan in the freezer to set, about 30 minutes. When ready, cut the brownies into small, 1/2-inch chunks and store them in the freezer until ready to use.

For the vanilla soft serve:

1. In a high-speed blender, puree the cashews, almond milk, agave nectar and vanilla until smooth.
2. Add the coconut oil and blend until well combined and smooth.
3. Pour half of the mixture on top of the cake base in the 6-inch springform pan. Place in the freezer to set. Pour the remaining mixture into a bowl and refrigerate until ready to use (this will be used on the top half of the cake).

For the cookie crumbs:

1. In a small bowl, mix together all ingredients until small crumbs are formed.
2. Spread the crumbs on a dehydrator tray and dehydrate at 105 degrees for about one hour, or until the crumbs are dry to the touch. Store the crumbs in a sealed container in the freezer until ready to use.

For the caramel:

1. In a high-speed blender, blend all ingredients until smooth. Pour the mixture into a small bowl with a lid and set aside until ready to use.

To assemble:

1. So far you should have the base topped with a layer of vanilla soft serve. Next, pour the caramel over top of the vanilla soft serve and smooth it out using an offset spatula or the back of a spoon. Crumble the cookie crumbs evenly on top of the caramel. Next, pour the remaining half of the vanilla soft serve on top of the cookie crumbs and add the brownie chunks, carefully pressing them down into the vanilla soft serve. You will likely not need all the brownie chunks, so you can use the leftovers to decorate the top of the cake. Smooth out the top as much as you can and place in the freezer for at least an hour to set. When ready, frost with chocolate ganache (recipe below).

For the chocolate ganache:

1. In a small bowl, whisk together all ingredients until smooth.
2. Remove the cake from the freezer and let sit for about 10 minutes (if you don't, your frosting will harden as soon as it touches the cake). Using an offset spatula, frost the top and sides of the cake and place the remaining brownie chunks (if you have any) on top of the cake, as desired. Place the cake back in the freezer for about 10 minutes to allow the ganache to set. Serve with a smile and dig in!

My debut featured a recipe for a decadent chocolate torte: a thick layer of chocolate cake makes up the base, and the rest is the creamiest, richest and perhaps most intense little slice of pure chocolate sweetness I’ve ever created. Enjoy!

Creamy chocolate torte

Yield: one 6-inch cake

Ingredients:

Cake:

• 1/2 cup spelt flour
• 3 tbsp cocoa powder, sifted
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup
• 2 tbsp nondairy milk
• 1 tsp pure vanilla extract

Mousse filling:

• 1/4 cup nondairy milk
• 1 tbsp agar flakes
• 1 cup coconut cream (see note)
  
• 3 oz dark chocolate, chopped (or 1/2 cup dark chocolate chips)
• 2 tbsp cocoa powder, sifted
• 1/4 cup agave nectar
• 1 1/2 tbsp natural smooth peanut butter
• 1/2 tsp pure vanilla extract

Directions:

For the cake:

1. In a small saucepan, combine the coconut oil, maple syrup, nondairy milk and vanilla and heat over low heat, stirring occasionally, until the coconut oil melts.
2. Pour the liquid mixture into the dry mixture and stir just to combine. It will be a very thin batter.
3. Pour the batter into a lightly oiled 6-inch springform pan and tap the bottom of the pan on your counter to loosen any air bubbles.
4. Bake at 350 degrees for about 12 minutes, or until a toothpick inserted in the center of the crust comes out clean.
5. Allow to completely cool in the pan.

For the mousse filling:

1. Pour the nondairy milk in a medium saucepan, sprinkle the agar flakes on top and swirl the pan lightly. Let sit for at least 20 minutes to allow the agar flakes to soften.
2. Add the coconut cream and chocolate to the pan and heat over medium-low heat, stirring occasionally, until the cream and chocolate are melted.
3. Pour the mixture into a blender and add the remaining ingredients. Blend for 2 or 3 minutes until smooth and bubbly.
4. Pour the mixture onto the top of the crust in the springform pan and tap the pan on your counter to loosen any air bubbles.
5. Put the pan in the freezer to set, about 2 hours. Garnish with peanut butter and chopped peanuts, if desired.
6. If storing overnight, wrap the pan tightly with plastic wrap and tin foil. To serve, remove from the freezer, unwrap and let sit at room temperature for about 20 minutes before cutting and serving.

Coconut cream is merely the cream from the top of a can of full-fat coconut milk (look for brands with at least 20% fat content). You should get about 1 cup of cream from one can. The remaining water at the bottom can be reserved for other uses.

For my contribution, I created a recipe for raw ice cream sandwich cookies.

I made two delicious flavours, both using fresh avocado as the “ice cream” base. The chocolate avocado version is definitely my favourite, but if you’re up for trying a new, very colourful flavour combo, the avocado mint flavour is for you!

I was pleasantly surprised when I discovered the avocado keeps its beautiful green hue when frozen. So, my only advice is to make sure you keep the filling frozen rather than refrigerated, or else it will turn a very unappealing brown. The rest of the process is surprisingly easy. This recipe makes four large sandwich cookies. Enjoy!

Raw ice cream sandwich cookies

Ingredients:

Chocolate cookies:

• 3/4 cup almond meal
• 1/4 cup raw buckwheat groats, ground (or more almond meal)
• 1/2 cup raw cacao powder
• 1/2 cup chopped dates, soaked until soft
• 2 tbsp raw agave nectar
• 1 tsp vanilla extract
• pinch of sea salt

Filling option #1: Avocado mint

• 2 ripe avocados, skin and pit removed
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup raw agave nectar
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp pure mint extract
• 1/4 cup coconut oil, melted

Filling option #2: Chocolate avocado

• 2 avocados, skin and pit removed
• 1/2 cup raw agave nectar
• 3 tbsp natural almond butter
• 1 tbsp pure vanilla extract
• 1/2 cup raw cacao powder
• 2 tbsp coconut oil, melted

Directions:

Chocolate cookies:

1. In a food processor, pulse the almond meal, buckwheat and cacao powder just to combine.
2. Add the chopped dates, agave, vanilla and salt and process until a soft dough ball forms. If it doesn't, add water 1 teaspoon at a time until a ball forms.
3. Using a rolling pin, roll out the dough in between 2 pieces of parchment paper into a thin, even layer. Remove the top sheet of parchment paper and use a cookie cutter to cut out round shapes. Carefully transfer them to a cookie sheet covered with parchment paper. Place the sheet of cookies in the freezer for at least an hour to firm up.
4. To assemble, spread a thick layer of the chocolate or mint filling (recipes below) on a cookie and place another cookie on top, pressing down gently. Roll the sides of the ice cream sandwich in cacao nibs or nuts to coat. Repeat with remaining cookies. Refreeze for at least an hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.

Filling option #1: Avocado mint

1. Blend together all ingredients, except the coconut oil, in a high-powered blender until smooth. You may need to stop occasionally and scrap down the sides.
2. Add the coconut oil and blend again until combined and smooth.

Filling option #2: Chocolate avocado

1. Blend together the avocado, agave nectar, almond butter and vanilla until smooth.
2. Add the cacao powder and coconut oil and blend until combined and smooth.