Ingredients for the Pudding:
1 cup of ground hazelnuts
1 cup of ground walnuts
6 medjool dates
3 dried figs
1/2 cup of dried cranberries
1/2 cup of carob
2 Tbs of orange zest
1/2 tsp of mixed spice
A squeeze of lemon juice
A little water if necessary to help bind the mixture

Method:
Place all of the ingredients in the processor and blend until the mixture becomes sticky. Place cling film in the pudding moulds and add the mixture. Place in the fridge so that they can firm up.

Ingredients for the Frosting:
1 cup of macadamias
2 Tbs of melted coconut butter
2 Tbs of agave syrup
2 Tbs of lemon juice
Zest of one lemon

Method:
Add of all the ingredients to a blender and blend until smooth

Recipe by Veggie Vision.

Ingredients:
2 avocados, peeled
1 ripe banana, peeled
1/4 cup raw honey
3 Tbs coconut oil in liquid form or filtered water
1/3 cup raw cocoa powder
1 tsp vanilla extract
1/4 tsp sea salt

Method:
Combine ingredients in a high speed blender / food processor and puree until everything is combined. Store in an airtight container in the refrigerator for at least 30 minutes just to chill it.

Recipe by Cohesion Gym.

Ingredients:
1 ripe avocado
1 medium banana (previously frozen in chunks)
1 tsp vanilla extract
1/2 cup nut milk 
1/4-1/2 cup agave syrup, to taste

Method:
Blend everything in a high-powered blender until smooth. If the mixture is extremely thick, add more nut milk / splash of water until blending is easier and blend on High. Don’t be afraid of High. Better to do this on High for shorter duration than lower speed / longer duration.

Store in container in the freezer.  Mixture will freeze solid in the freezer and if so, let thaw for 5 minutes on countertop until you can scoop it out.

Recipe by Averie Cooks.

Ingredients:
1/4 cup raw cacao powder
1/4 cup agave nectar
1 tsp vanilla extract
2 Tbs coconut oil

Method: 
Beat together by hand or in blender and serve with fresh fruit or ice cream.

Recipe by Diana Stobo.

Ingredients:
3 bananas, sliced and frozen
3 kiwis, sliced and frozen
A splash of water

Method:
Pulse in a food processor to get it going (or in blender). Blend until smooth and fluffy. Transfer to a flat container and freeze. Stir every 15 minutes until desired consistency.

Try adding other fruits for different flavours. 

Ingredients:
20 pitted dates, roughly chopped
2 Tbs raw honey
2 Tbs extra virgin coconut oil
1 tsp vanilla extract
1/8 tsp ground cinnamon
4 cups sliced very ripe bananas
1/2 cup raw pecans (or peanuts), coarsely chopped
2 Tbs cacao nibs

Method:
Put dates into a medium bowl, cover with lukewarm water and set aside to let soak for 10 minutes. Drain dates and reserve soaking liquid. In a food processor, purée dates with 3 to 4 tablespoons of the soaking liquid, honey, oil, vanilla and cinnamon until smooth. (Discard remaining soaking liquid.) Add bananas and purée again until almost smooth. Transfer to a stainless steel bowl and stir in nuts and cacao nibs. Cover and freeze, stirring occasionally, until almost solid, 4 to 6 hours. Let ice cream soften a bit at room temperature before serving.

Recipe by Wholefoods Market.

Ingredients:
1 cup frozen strawberries
3 ripe frozen bananas
2 Tbs nut milk

Method:
In a food processor fitted with an S-kife, blend the frozen strawberries with the nut milk until a sorbet like texture. Add the frozen bananas and blend until it’s all mixed up, creamy and fluffy. The bananas should be very ripe, cut up in small chunks and frozen for at least 24 hours prior to blending. After taking from the freezer, leave to thaw on kitchen counter for few minutes before adding to the food processor. Serve right away or store in single scoops in a muffin tray in the freezer.

Recipe by Nature Insider.

Ingredients:
1 avocado (pitted and peeled)
3 heaped Tbs raw cacao powder
1/3 cup raw agave nectar
1/2 tsp sea salt
2 tsp vanilla extract (or the scrapings from a vanilla bean pod)
1/2 cup water

Method:
Simply blend til creamy smooth and serve with berries. Or try freezing the avocado before blending for a creamy ice cream.

Recipe by Beautiful Vegan.

Ingredients:
1 avocado (peeled and pitted)
1/4 cup freshly squeezed lime juice
1 kiwi (peeled)
1/2 cup water
1 tsp vanilla
2 or 3 Tbs to taste raw sugar or raw agave
1/8 tsp fine sea salt

Method: 
Process all the ingredients in a blender until it’s smooth and creamy. Substitute kiwi with any other fruit as desired. Try freezing the avocado and kiwi before blending to make a beautiful, rich sorbet.

Recipe by Beautiful Vegan.

Ingredients:
4 Tbs Raw Cacao powder
16 Medjool dates
600 ml Purified water
4 cups Cashews OR 4 Tbs raw cashew butter

Method:
Soak and then blend the cashews (or cashew butter, no need to soak) with the water to create cashew milk. Add in remaining ingredients and blend well. Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze. 

Recipe by Karen Knowler.