Saintly sweet treats

Nākd Mini Bakewell Tarts

• 150g plain gluten-free flour
• 75g dairy-free soya spread
• 2 tsp agave nectar or maple syrup
• 75ml cold water

• 30g dairy-free soya spread
• 3 tbsp agave nectar or maple syrup
• 25g plain gluten-free flour
• 50g ground almonds
• 3  Nākd Bakewell Tart Bars
• Flaked almonds, for decorating

1. Heat the oven to 170c and lightly grease a mini muffin tin.

2. Make the pastry by sifting the flour into the bowl of a food processor and adding the soya spread. Blend until the mixture resembles breadcrumbs. Alternatively, mix together in a bowl using your fingertips. Transfer the mixture to a separate bowl and stir in the agave nectar/maple syrup and a small amount of water at a time until a smooth dough comes together. Wrap it in cling film and leave in the fridge for 15 minutes, whilst you prepare the filling.

3. Make an almond Frangipane by creaming the dairy-free spread and agave nectar/maple syrup together, then adding the gluten-free flour and ground almonds, mixing until well combined.

4. Once the dough has chilled, roll it out between two sheets of cling film to about 1/4cm thickness. Use a cookie cutter or upside down glass to cut out pastry shells to fit into the mini muffin tin.

5. Start filling the shells with bits of the Nākd Bakewell Tart bars, by rolling them into small discs to fill the bottom of the shell, coming up a third of the way.

6. Spoon the Frangipane mixture on top and flatten with your finger to create a smooth top. Decorate with the flaked almonds and brush the tops with a little dairy-free milk.

7. Bake for 15 minutes, turning half way to ensure an even bake. Leave to cool and enjoy!

Nākd Cashew Cookie Dough Ice Cream

• 720ml / 3 cups coconut milk
• 2 tbsp arrowroot powder
• 120ml / ½ cup maple syrup
• 1 tbsp vanilla extract
• 2 Nākd Cashew Cookie Bars, cut into 1cm chunks
• 2 Nākd Cocoa Delight Bars, cut into small chips

1. Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.

2. Pour the rest of the coconut milk and maple syrup into a large saucepan and bring to a boil. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla and alcohol.

3. Chill the mixture in the fridge until cold and churn. During the last few minutes of churning, add in the cashew cookie chunks and cocoa delight chips.

4. Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.

Nākd Mini Strawberry Cheesecakes

• 4 Nākd Strawberry Crunch Bars
• 65g cashew nuts, soaked overnight in water and drained
• Juice of 2 lemons
• 60ml agave nectar or maple syrup
• 60ml coconut oil, melted
• 1 tsp vanilla extract
• 3 pitted dates
• 6 large strawberries

1. Grease or line a muffin tin or preferably use a silicon muffin tray to make the cheesecakes easier to remove.

2. Chop the Nākd bars in a food processor or high powered blender into small bits and divide them into 6 sections. Press firmly into the bottom of the muffin tins or silicon trays to make 6 cheesecake bases.

3. Blend together the cashew nuts, agave nectar/maple syrup, coconut oil and vanilla until it makes a smooth silky mixture. Pour the the mixture onto each of the cheesecake bases until it fills the top.

4. Make the strawberry swirl by blending together the dates and strawberries then dropping a few dots of the mixture onto the top of the cheesecakes. Use a skewer to gently swirl the strawberry mixture around.

5. Place the cheesecakes in the freezer overnight or for at least 4 hours to set.

6. Sit at room temperature before serving and enjoy!