Baking made easy. Celebrate the last of the warm weather with ice-cream cake, popsicles and parfait. Leda’s biscuit range is gluten-, dairy-, egg- and soy-free, making these products a versatile, low-allergy and vegan treat the whole family can enjoy. Find Leda Choculence Biscuits in select Coles supermarkets.
Choc Berry-Cream Parfait
Recipe / Leda
Serves: 4
GF, VG
=R3=
Raspberry Coconut Ice-cream Cake
Recipe / Leda
Serves: 8
GF, VG
=R1=
Double Choc Top Berry Yoghurt Pops
Recipe / Leda
Serves: 6
GF, VG
=R2=
For more information visit ledanutrition.com
Servings
Prep time
Cook time
Recipe
Ingredients
- Base
- 1½ Packet Leda Choculence Biscuits
- 2 tbsp coconut oil
- Filling
- ½ cup coconut oil, melted
- 1 cup fresh raspberries
- 300g fresh or frozen coconut pieces
- 2 x 400mL tins coconut milk, refrigerated overnight — use the solid cream only
- ¼ cup pure agave
- 2 tsp vanilla extract
- 2 tbsp berry superfood powder, for colour & added goodness (optional)
Method
- To make the base, pulse Choculence Biscuits and coconut oil in a food processor until sticky crumbs form. Press into a 21cm springform pan lined with baking paper. Refrigerate until firm.
- To make the filling, add coconut to food processor and blend for about 5 mins until smooth, scraping down the sides as needed.
- Add half the raspberries and remaining filling ingredients and blend for another 2 minutes.
- Pour filling over base.
- Add remaining raspberries and push below the surface.
- Store in the freezer until frozen (at least 4 hrs).
- To serve, thaw on the counter for around 20 mins. Garnish when ready to serve.
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