NUT ICE CREAM NUGGETS

Sebbag makes this dessert as a homemade ice-cream pie that she cuts into nuggets. The crust is made of nuts, dates and coconut oil. The ice-cream topping is made of soaked cashews and is sweetened with maple syrup. Remember to allow 12 hours to soak the cashews.

Sebbag makes the filling in two layers. The bottom layer is flavored with cocoa and the top with vanilla; to make things simpler, you can mix all the ingredients together and make a single layer. Sebbag told me that she likes to vary this dessert, and instead of cocoa she sometimes adds a layer of mango slices, berries or other seasonal fruit.

Makes a 26-cm. pie, about 30 small portions Base:

½ cup coconut oil

3 cups assorted nuts (macadamia, Brazil, walnuts, pecans, almonds)

20 dates, pitted

Ice-cream filling:

juice and zest of 1 lemon

2 cups cashews, soaked in water for 12 hours and drained

3 Tbsp. maple syrup

1 cup water

1 tsp. vanilla extract

1 Tbsp. cocoa powder

Chopped nuts or shredded coconut (optional, for garnish)

For the base:

If the coconut oil has solidified, heat it gently until melted. In a food processor, combine the ingredients and process until coarsely ground. Press the mixture into the bottom of the pie dish in an even layer. The base should be about 1 cm high.

Ice -cream filling:

In a blender, combine the lemon juice and zest, the soaked cashews, the maple syrup, water, and vanilla and blend until smooth.

Spoon the cocoa into a bowl and gradually stir in 5 tablespoons of the cashew mixture until smooth. Spoon the cocoa mixture onto the base. Then gently spoon the remaining cashew cream over the top to cover the cocoa layer. Cover if you like (to prevent the dessert from absorbing odors) and freeze for 3 hours.

If you like, sprinkle the dessert with chopped nuts or shredded coconut for garnish. To serve, cut the pie into small nuggets.