{Recipe} Chocolate, Coconut and Pecan ‘Ice Cream’ Cake


Yes, more chocolate. :) I make no apologies for that.

Today’s recipe is a nearly raw, gluten-free, no-bake, ice cream cake-style dessert. It is perfectly suited for an Aussie Christmas.

This recipe is inspired by a raw chocolate ‘gelato’ recipe that was distributed at a raw food preparation course I attended in Brisbane about 6 years ago.

This recipe consists of water and flesh from a young coconut. I live in a rural area, but I have no trouble sourcing young coconuts at the supermarket, in the fruit and vegetable section. They may also be labelled as drinking coconuts or Thai coconuts.


The thought of cracking open a young coconut (or an ‘old’ one for that matter!), may seem a little intimidating at first.  Just take your time, and focus on the task. Do not assign this job to a child. And if they want to watch – and they will– make sure they stand clear.

You actually only need to remove a tiny amount of the husk – just enough to release the water and accommodate a spoon. I pour the water into a jug, then I use a spoon to scoop out the flesh.

Click here to watch an interesting instructional video on how to open a young coconut easily and safely (it will only take a couple of minutes of your time). If you haven’t opened a young coconut before – and want to make this recipe – I suggest that you view the video.

The opening of the coconut is the only [slightly] complicated part of this recipe. The rest is easy! The coconut flesh is delicious. I usually eat (and share) the leftover flesh as I prepare the recipe. It is very moreish.



(requires overnight freezing; Serves: 12-14 slices)

1.5 cups raw macadamia nuts, soaked in water for 4 hours

1/2 cup raw cacao powder (ie. raw chocolate powder)

1/3 cup plus 1 Tbsp extra virgin coconut oil

generous 1/4 cup of coconut flesh

1 cup coconut water

1/2 cup plus 2 Tbsp maple syrup (or agave syrup, if you want a raw ‘cake’.)

1 – 2 Tbsp cacao nibs (or choc chips)

2-3 Tbsp chopped pecans

1/2 of a vanilla bean or 1/2 tsp vanilla extract


1. Drain and rinse the macadamia nuts in a colander. Set aside.

2. Safely open your coconut. Pour the water into a metric jug until you have 1 cup. Store the remaining water in a separate container in the fridge (for a smoothie) or drink it now. Scoop the flesh out, measuring out a generous 1/4 cup. Store the remainder in the fridge for a smoothie, or eat it now. :) If your young coconut has less than one cup of water (unlikely, but possible), make up the remainder with filtered water.

3. Line a loaf tin with baking paper. Ensure that the paper hangs over the sides of the tin – this will assist you to remove the dessert from the tin once it is frozen. The folds of the paper may leave imprints on your dessert (as you can see in my photos) so if this concerns you, make an effort to smooth the paper.

3. To a [high-speed] blender, add the coconut water, coconut oil, maple syrup, macadamia nuts, coconut flesh, and cacao powder. Cut your vanilla bean in half, then cut open one of the halves, lengthwise. Scrape the seeds into the blender.

4. Blend until smooth. [On my Blendtec, I use the XL smoothie setting.] Once the mixture is smooth, pour the cacao nibs and pecans into the blender – do not blend! Use a spatula to fold the nibs and pecans into the mixture.

5. Once the cacao nibs and pecans are incorporated, pour the chocolate mix into the loaf tin. Smooth the top with the spatula. Cover the tin, and place it in the freezer overnight (or until frozen).

6. Once frozen, remove the cake from the tin. If the paper sticks to the tin, run a knife along the edge of the tin to separate the paper from the edge. Invert the cake onto a serving plate (so that the base now becomes the top), and decorate with pecan halves and additional cacao nibs (or choc chips).

7. If the cake is too hard to slice immediately, allow it to soften a little. Slice, then serve immediately.

Store leftovers in the freezer.


The tiny vegans’ verdicts

7-year-old tiny vegan informed me that he prefers my ‘banana ice cream'(the one that involves whizzing frozen banana in a food processor). I can’t complain about that. :) He commented that he didn’t like the chocolate that I had used. The flavour of the cacao powder was too strong for him. Perhaps cocoa powder would be more suitable in this recipe for some children’s palates.

My daughter ate half of her slice and commented that it was delicious but very rich. Obviously, smaller slices are the way to go for kids. Some kids…

4-year-old tiny vegan was happy to eat his slice, and his sister’s leftover half-slice. He was the most enthusiastic fan of this recipe – apart from me, that is. I adore it!

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family – I hope your family enjoys it too!

Ally  :)

{Recipe; Vegan MoFo} Macadamia Goji Chocolate Block

In the MoFo universe it’s Freaky Friday.

And, it’s Friday the 13th.


I’m having a Fudgy Friday!

This fudgy chocolate block consists of goji berries, macadamia nuts, chocolate, white chocolate, coconut butter, and peppermint oil.

Cut the block into rough pieces or bars and serve with the white chocolate and goji berries on top – or as the base.



(Inspired by Brandi’s 3 ingredient fudge recipe)


a heaped 1/4 cup of halved raw macadamia nuts

1/2 Tbsp dried goji berries (or dried cranberries)

1/2 cup coconut butter (not coconut oil)

1 cup semi-sweet chocolate chips

1 cup chopped (non-dairy) white chocolate

2 drops peppermint oil (or 1/2 tsp vanilla extract)


1. Line a square-shaped dish or container (14cm x 14cm / 5.5 inch x 5.5 in) with foil or baking paper.

2. Heat a small quantity of water in a large saucepan. Place a large glass bowl over the saucepan. Ensure that the water does not touch the base of the bowl.

3. Pour the chocolate chips into the bowl, and heat until melted. Then add the coconut butter, stirring with a spatula. Once the mixture is smooth pour it into the lined container. Distribute macadamia nuts across the surface of the chocolate, and gently push them to partly submerge them. Place the container in the freezer for a minimum of 30 minutes, until the chocolate has set.

3. Melt the white chocolate using the same procedure as outlined for the chocolate chips. Then remove the container from the freezer. Pour the white chocolate over the set chocolate (you don’t need to wait for the white chocolate to cool first). Scatter the goji berries across the surface of the white chocolate. Gently press the goji berries to partly submerge them. Place container in the freezer for a minimum of 60 minutes, until the chocolate has set.

4. Once the chocolate has set, remove the entire chocolate block from the container by lifting the edges of the foil (or baking paper) out of the container. Remove the foil (or baking paper), and place the block on a chopping board. Use a sharp knife to cut the block. I cut it into 15 rough pieces.

5. Serve immediately. Sprinkle a small amount of sea salt over the chocolate if serving with the white chocolate as the base (optional).

Store leftovers in the fridge.


The Tiny Vegans’ Verdict (minus Little Baker, who is too little for chocolate)

I took the chocolates to my parents’ house, for dessert. There were no complaints from the tiny vegans when dessert was served. Soon after, there were a couple of chocolatey faces :)

These chocolates are quite rich, so you only need one (OK, two!).


I will see you back here on Sunday, with some gluten-free baked goods. Tomorrow is my MoFo-free day.

Have a glorious weekend, friends. :)


{Recipe} Pistachio and Craisin Chocolate Bark| e-book winners announced!

Pistachio and Craisin Chocolate Bark

chocolate bark2

This is a scrumptious, indulgent treat that features only one redeeming health quality – pistachios (the craisins contain sugar). If you are feeling the desire to indulge in an irresistibly chocolaty, sugar-laden treat, then this is the one to go for!

This bark featured as one of our Christmas day desserts. I have been promising Sookisu and Susykat that I would post the recipe. Here it is Soo and Su!

This recipe was sourced from a Coles Supermarket Christmas magazine, and was called Christmas Chocolate Bark. This is the veganized version, with a new, fancy name!

You will need:

85g pistachios, shelled

400g non-dairy dark cooking chocolate

200g non-dairy white chocolate (we use Sweet William)

1/3 cup dried cranberries (craisins), roughly chopped


1. Pre-heat oven to 180 deg C (350F). Spread pistachios on a baking tray and cook for 3-4 minutes, or until just lightly toasted. Set pistachios aside to cool completely.

2. Place each chocolate into separate heat-proof bowls. Place one bowl over a saucepan of barely simmering water, without letting the base of the bowl touch the water. Do not allow any water to come into contact with the chocolate. Leave the bowl until the chocolate softens. Remove bowl from the saucepan and stir chocolate with a metal spoon until smooth. Set aside. Repeat with the other chocolate.

3. Line a 25cm x 38cm baking tray (about 1.5cm deep) with foil. Spread dark chocolate onto the tray. Drizzle white chocolate over the dark and swirl with a knife to create a marbled effect. Sprinkle with pistachios and craisins.

4. Place tray in fridge for at least 15 minutes to allow the chocolate to set. Then break into shards.

5. Serve with tea or coffee.

6. Store left-over shards in the fridge.


Image used with kind permission of Becky Striepe

Image used with kind permission of Becky Striepe

e-book Giveaway

Thank you to everyone who entered the 40 Days of Green Smoothies e-book giveaway.

The Little Firemen drew the winners from a fire helmet yesterday, with the help of the Fire Chief, their sister.

ebook draw

And the winners are….





e-book copies of 40 Days of Green Smoothies are on their way to Arohanui Vegan Love and Appetite Affliction. May you both enjoy the green smoothie delights that await you!

Each Monday, I feature a delicious vegan recipe that is enjoyed by my family. I hope your family enjoys it too.



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