Ingredients Vegan & GF ice cream CAKE 100 g almonds ⎮ for the base 50 g oat flakes ⎮ for the base 2 tbsp cocoa powder ⎮ for the base 200 g cashew nuts – soaked in water for 8 hours preferably overnight ⎮ for the filling 175 g oat milk ⎮ for the filling 150 g coconut yogurt or oat yogurt – vegan ⎮for the filling 100 g maple syrup ⎮for the filling 1 pinch of vanilla ⎮for the filling 3 tbsp coconut oil melted ⎮ for the chocolate topping 3 tbsp cocoa powder ⎮ for the chocolate topping 3 tbsp maple syrup ⎮ for the chocolate topping Fruit of your choice for decoration Instructions 1. Line the bottom of a round baking pan Ø 20 cm / 8 inch with parchment paper.
 2. Put all the ingredients for the base in the mixer and mix until you have a dough-like mixture. If necessary, add 1-2 tablespoons of water. 3. Spread the mixture in the baking pan and press down evenly. 4. Wash the blender. Drain the cashew nuts. 5. Now put all the ingredients for the filling in the mixer and mix until you have a smooth mixture. 6. Put the filling on the bottom and put the cake in the freezer for at least 6 hours. Preferably overnight. 7. Take out 1-2 hours before serving.
 8. In a small saucepan, slowly melt the coconut oil. Then add maple syrup and cocoa powder and stir. Pour over the cake while it is still in shape. Wait briefly until everything has hardened and then remove the cake from the mold. Garnish with fresh fruit and serve. 9. Once frozen, the cake can be kept in the freezer for up to 6 months.

Ingredients vegan & GF chocolate popsicles 200 ml coconut cream 100 ml almond milk 1 tsp vanilla powder – can be sustituted with 1/2 tsp vanilla extract 6 tbsp maple syrup 1 tbsp almond butter 2 tbsp coconut oil 200 g dark chocolate Instructions Instructions 1. In a pot gently melt coconut oil. 
 2. Then add almond butter, maple syrup, vanilla powder, almond milk and coconut cream. Gently combine at medium heat.
 3. Prepare 6 popsicle molds and fill in mixture. Let cool. then freeze over night.
 4. Melt the chcocolate by placing it in a bowl or cup and letting that sit for several minutes in a hot water bath.
 5. Take one popsicle at a time and cover with chocolate. Place on a parchment paper to harden up.
 6. Pour the rest of the chocolate into a piping bag with a tiny tip. Or in a plastic bag and cut a tiny tip off.
 7. Then cover the chocolate coverd pops with more chocolate "lines".
 8. Let harden and enjoy right away or freeze until serving

Gluten-free AND refined sugar free inhale - exhale. Yep. ____ No-bake all Vegan Latte Macchiato Cheesecake Ingredients 400 g soaked Cashews ⎪for the filling 160 g oat milk ⎪for the filling 160 g maple syrup ⎪for the filling 1 tbsp cacao powder ⎪for the filling 2 shots espresso ⎪for the filling 200 g almonds ⎪for the crust 30 g shredded coconut ⎪for the crust 6 dates, pittet ⎪for the crust 150 g dates, pitted ⎪for the bliss balls 100 g pecan nuts ⎪for the bliss balls 2 tbsp cacao powder ⎪for the bliss balls 1/2 tsp vanilla powder ⎪for the bliss balls Instructions 1. Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
 2. Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture. 
 3. Add the dates and mix again.
 4. Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
 5. Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
 6. Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. 
 7. Put all the ingredients for the biss balls into your food processor. Mix well at high speed until the texture is “dough like”.
 8. Use your hands to shape the balls and place them in the fridge until your cake is ready.
 9. Remove the cake from the freezer about 1,5 hours prior to eating. Decorate with the bliss balls. And enjoy!
 10. This cake holds up to 6 months once its frozen.