GOLDEN GAYTIME RECIPES: FIT FOR RADHE AND KRISHNA

An Andrea cake made especially for a 17 year old's birthday party : imagine! Could you eat a work of art like this? Well yes I suppose...

GAYTIME ICE CREAM SLICE (VEGAN)

Andrea's cakes look like they would happily sit on the Emperor's table in Shivalaya : dairy free, cruelty free...let's go !
               Hello dear friends...well, here it is as promised. Oh well not quite. 'Andrea' runs an astonishing vegan cake, and other extraordinary cruelty-free foods, business in Canberra.  
      The cake, referenced at++GOLDEN AGE:DENISE! and pictured amaaaaazingly at the top was made for a special party and is quite difficult to make, says Andrea, and so she prefers to  keep the recipe private: fair enough. However, and probably rather better, she has guided us to an earlier simpler recipe pictured at right, which Andrea assures us is just as tasty!. And we will bring you more Golden Age recipes as time goes by : specially for the new postmodern, compassionate, vegan, souls of the world!
 
              So for all of you Golden Gaytime lovers, who would prefer the vegan and no chemicals version, this is for you. You can visit Andrea's astonishingly delicious and beautifully photograhed page, where much of the food is raw vegan at : www.rainbownourishments.com You will find all you need for your next Golden Age party...just don't give the maids and servants the day off...
 
GAYTIME ICE CREAM  SLICE (VEGAN)Cool
Serves: 8 finger-sized slices
 
INGREDIENTS
Base
  • ½ cup oats
  • ⅓ cup dates, soaked in water overnight
Icecream
  • ½ cup coconut cream
  • ½ cup mashed banana
  • ½ cup cashews, soaked in water overnight
Caramel sauce for icecream
  • ¼ cup dates, soaked in water overnight
  • 1 tbs Mayver's Almond Butter
  • 1 tbs Mayver's Tahini
Cookie crumbs
  • 5 tbs Mayver's Almond Coconut and Cacao Spread (or 3 tbs ground nuts + 2 tbs coconut butter + pinch of cinnamon or cacao if desired)
  • 2 tbs oat flour
  • ⅛ cup dates, soaked in water overnight
  • Pinch of salt
  • Cacao or cinnamon if desired
Chocolate drizzle
  • ¼ cup coconut butter or oil
  • 1 tbs cacao
  • 1 tbs coconut sugar or other sweetener
 
INSTRUCTIONS
  1. The night before: In two separate bowls, soak all of the dates and cashews in enough water to cover.
  2. Line a baking tin or desired container with baking paper.
  3. Separate all of the dates from the water. Set aside the water.
  4. For the base: In a food processor, whizz all of the base ingredients until they come together. Press mixture into the bottom of your tin or container.
  5. For the ice cream: Drain the cashews. In a food processor, whizz all of the ice cream ingredients until very creamy and smooth. Set aside in a bowl.
  6. For the caramel sauce: In a food processor, whizz all of the caramel ingredients until thick and smooth. Add a splash of the reserved soaking water from the dates if the mixture is lumpy or not combining.
  7. To assemble: Pour ⅓ of the ice cream into your tin/container. Pour ⅓ of the caramel sauce on top of the ice cream. Gently dip a knife into the mixture to create a swirl. Repeat for the rest of the ice cream and the caramel sauce.
  8. Put the slice in freezer to set for at least 2 hours.
  9. Meanwhile, for the cookie crumbs: In a food processor, quickly whizz all of the ingredients until crumbly. You can have the crumbs raw or bake in oven at 180C for about 10 minutes. If the 'crumbs' stick together, separate them with your fingertips. Set aside.
  10. For the chocolate drizzle: Mix all the ingredients until combined. If your chocolate is lumpy, add a dash of water or some of the reserved soaking liquid from the dates. Set aside.
  11. Remove the slice from the freezer. Cut into bars/squares. Drizzle the chocolate sauce on the slice and sprinkle on the cookie crumbs.
  12. Enjoy immediately or return to the freezer to allow it to set further!

NOTE: Don't be too stressed about getting the brand right ( Mayver's): and experiment with substitutions, or make yourown..the almond, coconut and cacao spread,for instance. {#smileys123.tonqueout}

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Finbar | Reply 15.11.2016 22.13

What a wondrous creation! What a fabulous site! Thankyou.

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