For the base:
1 table spoon of unsweetened cacao
approx 100g of walnuts
6 large dried figs
1 tea spoon of vanilla extract
For the strawberry cream:
1 glass (200mls) of frozen strawberries
1 table spoon of maple syrup
1 table spoon of desiccated coconut
100g of cashews (soaked in water for min 1 hour)
splash of rice milk (unsweetened) – approx 100mls, if the mix is too thick, add more
Process the nuts in fast speed blender, place them in a bowl together with cacao and vanilla. Next process the figs until they are paste like consistency. Mix figs, nuts, vanilla and cacao together. Place the mix on a baking parchment, cover it with another sheet of baking parchment and press until the mix is spread evenly and is approx 5mm thick. Cut 3cm/3cm squares and place them in the freezer for minimum of 1 hour. Make sure to separate each square using the baking parchment, as they will be quite sticky.
Drain the cashews and place all of the strawberry cream ingredients in a high speed blender and blend until they are ice cream like consistency, add more milk or more strawberries if the consistency is too thick (milk)/ or not thick enough (strawberries).
Using a small spoon apply the strawberry mix on the base squares
Serve immediately. If you have any of the strawberry cream left, you can freeze it and enjoy it as ice cream later 🙂