Strawberry-Swirled Tahini Ice Cream

I’ll tell you now: you’ll certainly want a double (triple) scoop of this one. A sweet strawberry jam is swirled inside a tahini and brown sugar ice cream base with just the right balance of each flavor in every bite. If the bitter undertone of tahini isn’t your speed, swap it for classic peanut butter instead. Use good quality strawberry jam, such as local Greaves.

Strawberry-Swirled Tahini Ice Cream

  • Servings: 1 1/2 quarts
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1 1/2 cups (360mL) unsweetened coconut milk beverage (not canned), divided
3/4 cup (180mL) dark brown sugar (not packed)
1 (14oz) can full-fat coconut milk
1/2 teaspoon (3mL) fine sea or Himalayan salt
2 tablespoons tapioca flour
3/4 cup roasted tahini paste
1 teaspoon (5mL) vanilla extract
3/4 cup (180mL) pure strawberry jam

Put 1 1/4 cups of the coconut milk beverage and the brown sugar, coconut milk, and salt in a heavy-bottom saucepan over medium heat. Cook until the sugar is dissolved and the mixture is bubbling, about 4 minutes. In the meantime, put the remaining coconut milk beverage in a small bowl. Add the tapioca flour. Whisk until smooth, then pour the mixture into the saucepan, whisking constantly. Cook on medium heat for 3 minutes, until thickened and the mixture coats the back of a spoon. Remove from heat. Stir in the tahini paste and vanilla extract, whisking until smooth. Scrape the mixture into a bowl, then refrigerate until completely cold.

When ready to make the ice cream, freeze the mixture according to the manufacturer’s instructions. In the container that you’ll be storing your ice cream, spoon a layer of the strawberry jam, then top with a layer of the ice cream. Continue to alternate the layers until all of it is used. Press a layer of plastic wrap on top of the ice cream, then transfer to the freezer for about 4 hours until completely firm.

Triple Chocolate (Truffle) Cherry Pie

You might know I have an affinity for all things chocolate. And, really… Who doesn’t? Luckily, this pie features over a pound of it, used three ways in the filling, just perfectly complementing those sweet juicy cherries and that sunflower seed crust.

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And it’s no-bake. And it’s just six ingredients. And it takes, oh, about 30 minutes maximum prep time. And, whether this is for Valentine’s Day or any day, anyone and everyone will love you for it.

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This is featured in Allergic Living’s latest newsletter (and on their website), and I couldn’t wait to share it with you. While you’re at it, check out these Triple Chocolate Brownie Cones and Red Wine Fudge Pudding Cake recipes I developed for Allergic Living’s Valentine’s newsletters of yore.

Triple Chocolate Cherry Pie

Olive oil or nondairy buttery spread for the dish

For the crust:
1 1/2 cups raisins, soaked in warm water for 5 minutes
2 1/2 cups raw sunflower seeds
Pinch salt

For the filling and topping:
20 ounces/567 g semi-sweet chocolate, divided
1 1/2 cups canned full-fat coconut milk
Pinch salt
1 cup pitted and halved sweet cherries

You can snag the full recipe on their website here: Triple Chocolate Cherry Pie.

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SunButter-Coconut-Raisin Cookies

You can’t really go wrong with any kind of cookies, but when you’re mixing up SunButter with coconut and raisins, well, you have a winner that’ll be a fast favourite in no time. Dense, moist, and crunchy, these cookies are quick to put together and easily adaptable. In the mood for chocolate? Swap out those raisins for chocolate chips, or add a handful as you go. Want a little more crunch? A few spoonfuls of sunflower or pumpkin seeds will do the trick.

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The recipe makes large cookies, but you can scale down the size – drop by tablespoonfuls for a two-bite treat and bake 6 to 8 minutes, instead.

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You can head on over to the SunButter website for the full recipe here: SunButter Coconut-Raisin Cookies and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly recipes, too.

But first, don’t forget to check out the others we’ve done in the past. Between the ooey, gooey SunButter Butter Tarts

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and that warming SunButter Lentil Stew

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and the “I dare you just to eat a handful” Chocolate-Covered SunButter-Pumpkin Truffles

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and those Double SunButter Hi-Hat Blondies (it makes leftover frosting. Very important)…

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and, my favourite, the SunButter Caramel Cookie Strawberry Pie

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I think you won’t be disappointed.

So… what are you waiting for? SunButter Coconut-Raisin Cookies, folks!

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)