Instructions CREAM * 1 1/4 cups raw cashews, soaked overnight (or at least 6 hours) then drained * 1/4 cup brown sugar (or granulated) * 1/4 cup agave nectar or maple syrup (or honey if not vegan) * 1 14-ounce can full-fat coconut milk (reserve 2 Tbsp for the cookie dough) * 2 1/2 Tbsp coconut oil, melted * 1 tsp pure vanilla extract COOKIE DOUGH * 3 Tbsp vegan butter or coconut oil * 1/2 cup crunchy or creamy salted natural peanut butter (I like Trader Joe's) * 1/2 cup brown sugar * 1 tsp pure vanilla extract * 3/4 cup unbleached all-purpose flour (you could sub a GF blend, but it will be slightly grainier in texture) * 1/4 cup dairy-free mini chocolate chips (such as Enjoy Life) * 1-2 Tbsp coconut milk or other non-dairy milk Instructions 1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender. 2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it. You want it to be completely creamy and blended. 3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight. 4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. If for some reason it doesn't thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more. 5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill. 6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in. 7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm. 8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.

Tip from @the_vibrantvegan : " coat your fries in fine polenta to make them extra crispy without having to deep fry your chips. Ingredients * 2 large sweet potatoes, sliced into fries * 3 tablespoons organic cornstarch * 1 tablespoon paprika * 1 teaspoon garlic powder * ½ teaspoon sea salt * ¼ teaspoon black pepper * ½ teaspoon cinnamon * pinch cayenne * 2 tablespoons olive or coconut oil Instructions 1. Preheat your oven to 400 degrees. 2. Whisk all of the spices and the cornstarch together in a small bowl. 3. Toss the fries in the oil and coat them lightly with the cornstarch mixture. 4. Spread out the fries in a single layer onto a baking sheet that is lined with parchment paper. You might need two trays to do this evenly. Bake for 30 minutes {or until brown and crisp} flipping halfway. Avocado Aioli Ingredients * 1 large, very ripe avocado, pitted + scooped from skin * ⅓ cup vegan mayo * 3 cloves garlic * juice from ½ lemon * heavy pinch of sea salt + pepper Instructions 1. Combine all the ingredients above into a food processor. 2. Pulse until smooth and creamy.

100% Natural Recycled Eco friendly Sustainable Reusable Bio-degradable

Coconut palm spoon(lighter) or sono spoon (darker). Perfect for smoothie bowls, nice cream, oat bowls and brekkie jars.

Ingredients * 2 frozen bananas * 2 tbsp almond milk * 1 cup frozen strawberries * 1 tsp vanilla extract * Optional: 1 scoop protein powderto make this a fitness treat! Directions: 1. Peel and chop your bananas, freeze in a Ziplock bag.
2. Add bananas to food processor and blend until smooth.
3. Add in vanilla and almond milk and blend again.
4. Add in strawberries and blend until smooth. Eat right away, or transfer to a container and freeze for an hour for an ice-cream-like texture! Toppings We Love: * mixed nuts * cacao nibs * culinary grade coconut cream * fresh mint * shredded coconut * hemp seeds * fresh fruit

Introducing... TROPICAL MANGO ZEST --- It's light + fluffy. Embraces tropical local Thai fruits. Has a hint of zesty lime. All blended with creamy coconut. Topped off with crunchy granola and @cocoparadiselife toasted coconut chips. Ingredients * butter * 5 tbsp golden syrup * 4 tbsp honey * 200 g oats * 2 tbsp caster sugar * 75g macadamia nuts * 75 g dried apricots * 50 g raisins, or sultanas * 25 g goji berries * 25 g walnuts * pistachio nuts, shelled * 25 g banana chips * 1 pineapple * 3 passion fruit * 1 mango * 200 g yogurt * 1 lime zesty do * Cranola shaved * 1tbsp of honey Melt the butter in a pan on medium heat, then add the golden syrup and honey. Once the mixture has loosened, add porridge oats and stir until browned. Add a tablespoon of caster sugar and heat for a further two minutes. 2. In a food processor, roughly chop the macadamias, dried apricots, raisins, goji berries, walnuts, pistachios, almonds and dried bananas. Add them to the mixture and mix well. Once the ingredients are fully coated in the syrup remove from heat and set aside. 3. Peel and core a whole pineapple and cut the flesh into bite sized pieces. Place into a frying pan and add the pulp from the passion fruit. Add a splash of cold water and the rest of the caster sugar. Cook over a gentle heat for 8-10 minutes. 4. In a separate bowl, add lime zest and a drizzle of honey to the yogurt and mix. 5. To serve, spoon the pineapple and passion fruit compote into a martini glass. Add some of the yoghurt mixture to the top. Layer some of the mango and add some more of the yoghurt. Spoon the granola on top before adding more yoghurt and compote on top. Garnish with a piece of mango.