Stripey Sundae now has vegan options! Coconut based vegan ice creams – Banana, Mango, Chocolate and Cookies & Cream.
Suggested by Natasha Bourke
It’s really easy.
1 tub tofutti cream cheese
1/2 cup cashew butter
1/2 cup coffee (I use 3 shots of espresso)
1/3 cup sugar
Vegan chocolate biscuits
Dissolve the sugar in the hot coffee and cool in fridge.
Blend cooled coffee mix with cream cheese, vanilla and cashew butter until very smooth.
Layer in glasses or ramikins with the biscuits. I just use the biscuits whole. No more than 3 per serve.
Set in fridge overnight. I was lazy and decorated with choc chips.
Makes 6 small ones.
Suggested by Rowena
These 100% raw organic vegan puddings are delicious! Flavours can be found here: http://botanicalcuisine.com/dessert/
My favourite is the sumptuous Sticky Date Pudding. Ingredients: cashew, coconut nectar, dark chocolate (10%), dates (5%), coconut oil, vanilla bean, cacao butter, olive oil, vanilla salt, rum, emulsifier (soy lecithin) orange, ginger, coffee extract.
Added by Rowena
A sumptuous dessert, snack or breakfast. Taro paste in sticky-rice wrapped in banana leaf.
Microwave for 1 to 1.5 mins, unwrap and eat with a spoon with rice milk :).
Ingredients: Glutinous rice 30%, Taro 28%, Coconut milk 20%, Sugar 20%, Salt 2%.