Growing up in Australia, the weather was hot and we played in the street straight after school until our parents called us in for dinner.

We used to be so creative in putting together our own outdoor games. We made home to just about every area of the street and yard possible. From holding running races up and and down mounds of sand my Dad was using (or hoping to use) for renovations, to filling our tiny row boat with water and pretending it was an olympic size swimming pool, to climbing high and sliding down the sap filled branches down branches of our big old pine tree in the front yard.

We held picnics on the grass. Myself, my best friend Mishy and our lovely neighbours. We ate fairy bread and salted prunes (a salt and sour Caribbean treat shared with us by my beautiful Island raised parents).

At birthday time, if I wasn’t gifted with some amazing delicate hand-made cake from my talented sister or creative Aunt, I would beg my mum for a store-bought preservative ridden ice-cream cake! You know the triple layer creamy cakes, laced with food colouring that would kill a colony of ants and heavy cream that would melt in the sun if the short version of the happy birthday song moved into the extended “For she’s a jolly good fellow……..” ?

Those were the days though… Sun. Sand. Salt and ICE-CREAM cake!

Well not a lot has changed in terms of my happiness. I still love sun, sand, salt and Ice-cream cake. Only they have morphed and changed into island life and yummy healthy treats

Sunset over one of my favourite beaches

 

Our island home in the Caribbean

 

And of course the ultimate treat ….. 

Raw Chocolate Ice-cream Cake

For the base:

3/4 cup flaked almonds

3/4 cup dates

  • Pulse in Nutri bullet or blender until crumbly and combined. Use your hands to press mixture into the bottom of a medium sized glass dish.

For the ice-cream filling:

1 cup full fat coconut milk

2 tbsp almond butter

1 tbsp chia seeds

1 tbs coconut butter

1 1/2 tbsp raw cacao, powder

2 tbsp maple syrup

  • Blend all ingredients in a Nutri bullet or high speed blender and pour mixture over the top of your base.

  • Cover dish with lid or alternate covering.

  • Freeze for a minimum of 1 hour.

  • Take cake out of freezer 5-10 minutes prior to serving.

But don’t take my word for it, try it out for yourself!

Oh so much healthy love and nourishment,

Maris

xo