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Golden Ice Cream Bites

Golden Ice Cream Bites
The trick is to add more healthy fats to the ice cream filling and ingredients that don’t turn icy when they freeze. Cue tahini and coconut butter. Another trick is to keep your serving sizes small or thin so you don’t end up with a piece of ice cream that’s wonderfully smooth and biteable on the outside but needs to be defrosted when you (quickly) eat your way to the middle.


1/3 Cup Nuts of your choice

2 Tablespoons Hemptons Shelled Hemp Seeds

3 Tablespoons Cacao

1/3 Cup Buckwheat

1/3 Cup Dates, soaked in water overnight



3/4 Cup Coconut Cream

3/4 Cup Cashew Nuts, soaked in water overnight

1/2 Cup Hemptons Shelled Hemp Seeds – soaked with the Cashews

1/2 Cup mashed Banana

1/8 Cup Tahini


Caramel sauce for Ice-cream

1/4 Cup Dates, soaked in water overnight

1/8 Cup Almond Butter

1/8 Cup Tahini


Cookie crumbs

3 Tablespoons mixture of Almonds and Buckwheat

1 Tablespoon Maple Syrup

1 Tablespoon Coconut Butter or Oil

Pinch of salt

Cacao or cinnamon if desired


Chocolate drizzle

1/8 cup of store-bought chocolate or

1/4 Cup coconut oil + 1 Tablespoon Cacao and  1 Tablespoon Maple Syrup


The night before: In two separate bowls, soak all of the dates and cashews and shelled hemp seeds in enough water to cover.

Line a baking tin or container with baking paper.


For the base:

Drain the dates.

In a food processor, whizz all of the ingredients until they come together.

Press the mixture into the bottom of your tin or container.


For the ice cream:

Drain the cashews.

In a high-powered blender, whizz all of the ice cream ingredients together until creamy and smooth.

Set aside.


For the caramel sauce:

Drain the dates.

In a blender, pulse the ingredients until thick and smooth.


To assemble:

Alternate dollops of the ice cream and caramel sauce mixture until they've been used up.

Dip a knife in the ice cream and gently swirl.

Put the ice cream in the freezer to set for at least 2 hours.


For the cookie crumbs:

Preheat your oven to 160 C  ̊.

In a food processor, pulse all of the ingredients until crumbly.

Spread on a baking tray and bake in oven for 10 minutes or until slightly golden.

Set aside.


For the chocolate drizzle:

If you are making your own chocolate, mix all the ingredients until combined.

Alternatively, melt your store-bought chocolate over a double boiler.

 Remove the ice cream from the freezer. Use a hot knife to cut the ice cream into bites or slices. Decorate each piece with chocolate and cookie crumbs.

 Enjoy immediately or return to the freezer to enjoy later!

Posted by Hemptons