Method:

1. Peel off the bananas and cut into chunks. Place them in a container and freeze overnight.
2. Soak the cashew nuts with hot water for at least 2 hours. Drain and set aside.
3. Mix all ingredients in a food processor until smooth.
4. Pour mixture into a container and freeze for at least 2 hours for firmer texture.

Method:

1. Soak the cashew nuts with hot water for at least 2 hours. Drain and set aside.
2. Heat the almond milk and vanilla creamer in a medium saucepan until steam comes up (but not boils). Remove from heat and add lavender. Stir to combine and set aside for 10 minutes.
3. Cut open the dates and remove the pits.
4. Sieve out the lavender from the milk mixture and pour the sieved mixture into a blender. Add blueberries, pitted dates, and cashew nuts. Blend at high speed until all ingredients are mixed thoroughly.
5. Pour mixture into ice cube trays and freeze for at least 6 hours.
6. Place ⅓ of the cubes into a food processor and blend to a dough-like texture. Transfer ice cream mixture to a freezer container and repeat this step for the remaining cubes.
7. Place the container in a freezer for 2 hours for firmer texture before serving.

Method:

1. In a blender/ food processor, add the oat milk, raspberries, syrup and rose water. Blend until smooth.
2. In a large bowl, mix the raspberry mixture and chia seeds.
3. Divide and pour the mixture into your prepared bowls or jars. Refrigerate overnight.

Method:

1. Add berries, coconut flour, coconut oil, salt and water in a food processor and mix until they are well combined.
2. In a large bowl, add the quinoa flakes and the berry mixture. Mix them well to obtain a sticky dough. If too dry, add a few more drops of water.
3. Shape the balls with your hands or using a small ice cream scoop.
4. To decorate the bliss balls: 1) coarsely grind the dried coconut chips and coat the balls with the ground chips or 2) coat the balls directly with cocoa powder.
5. Put the balls in the fridge to allow them set before serving. The bliss balls can be stored in an airtight container in the fridge for a few days.

Method

To make the crust：

1. Cut open the dates and remove the pits.
2. Blend and mix the coconut flour, quinoa flakes and dates until it looks like bread crumbs.
3. Add the vanilla creamer and mix. (You should get a wet breadcrumb-like mixture which holds together when you press it between your fingers)
4. Press the crust into tart moulds.
5. Preheat the oven to 190 ℃.

To make the filling：

1. Drain the liquid from the tofu.
2. Blend all the “filling ingredients” in a blender or food processor until smooth and creamy.

Remaining steps :

1. Pour the filling on top of the crust.
2. Bake in the oven at 170℃ for about 15 minutes (or until the edges appear slightly dry) and cool.
3. Put tarts into the fridge for a couple of hours to allow them to set the shape.