Crust

1C cashews

1C desiccated coconut

1/4C coconut oil

2T rice malt syrup

zest of one orange

Apricot & orange mix

2C dried apricots

1 1/2C orange juice (freshly squeezed, mix water if needed)

3T coconut oil, softened

Process all the crust ingredients in a food processor fitted with the S blade until nice and crumbly, press the mix into the bottoms of a muffin pan lined with cling film. Place in the fridge and chill till hard. Meanwhile place the apricot & orange mix ingredients in the food processor and whizz until completely combined and smooth, it may take a few minutes, give your processor a few breaks to avoid overheating.

Remove the crusts from the molds and top each one with some apricots mix, smoothing with the back of a spoon. Place back in the fridge for one hour.

Top with desiccated coconut and a fresh flower.

2 bananas sliced and frozen

1t vanilla beans

a few pecans

2T maple syrup

CARAMEL SAUCE

1C dates

1/4C cashews

1C almond milk

1t vanilla beans

1T coconut oil melted

1/2t pink himalayan salt

Starting with the caramel sauce, soak the dates and cashews in freshly boiled water for 30min. Blend these and all remaining ingredients until smooth and refrigerate.

For the ice cream, place the frozen banana slices into a food processor and blend with the S blade till you get a soft creamy consistency. Add the vanilla beans, maple syrup and pecans (some whole, some in chunks) and mix with a spoon.

Spoon some ice cream mix into jars and drizzle with some caramel sauce