Recipe

Coconut and chocolate nut frozen terrine

If you're looking for healthy ways to satisfy your sweet tooth, this deliciously creamy frozen terrine from The Australian Women's Weekly's 'Eat Clean with Superfoods' cookbook is for you. With all the flavours of chocolate and coconut ice-cream, this is vegan and sugar-free.

  • Serves 8
  • 30 mins preparation
  • 6 hrs marinating

Ingredients

Coconut and chocolate nut frozen terrine
  • 2 1/2 cup (375g) raw cashews
  • 1 cup (80g) desiccated coconut
  • 1/2 cup (120g) coconut oil, at room temperature
  • 1 tablespoon finely grated lemon rind
  • 1/2 cup (125ml) lemon juice
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (120g) pecans
  • 1/3 cup (35g) ground hazelnuts
  • 1/4 cup (60g) coconut oil, extra
  • 50 gram vegan dark chocolate, chopped coarsely
  • 2 tablespoon pure maple syrup, extra
  • 125 gram blueberries
  • 1/2 cup (25g) flaked coconut, toasted

Method

Coconut and chocolate nut frozen terrine
  • 1
    Soak cashews in cold water for 3 hours. Drain.
  • 2
    Grease and line the base and sides of a 9cm x 19.5cm loaf pan with baking paper, extending the paper 5cm above the edge.
  • 3
    Process drained cashews with desiccated coconut, coconut oil, rind, juice and maple syrup until smooth. Spoon cashew mixture into pan, pushing the mixture into the corners; smooth the surface. Freeze for 2 hours or until set.
  • 4
    Place pecans, ground hazelnuts, extra coconut oil, chocolate and half the extra maple syrup in the food processor; process until mixture is finely chopped.
  • 5
    Spread pecan mixture on cashew mixture to completely cover. Return to freezer for 1 hour or until firm.
  • 6
    Remove from freezer; stand at room temperature for 10 minutes before inverting onto a serving plate. Serve topped with blueberries and flaked coconut, drizzled with remaining extra maple syrup.

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