#allergyfriendlydessert

Indulge in this rich, creamy, and dairy-free chocolate caramel ice cream that is also vegan-friendly. It's great for people who are allergic to dairy or who want a tasty plant-based dessert.

Ingredients: 2 cans full-fat coconut milk. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup dairy-free caramel sauce. 1 teaspoon vanilla extract. Pinch of salt. 1/2 cup dairy-free chocolate chips optional.

Instructions: Put coconut milk, cocoa powder, maple syrup, caramel sauce, vanilla extract, and salt in a blender. Blend until the mixture is smooth. Put the mixture in a container that can go in the freezer. You can add dairy-free chocolate chips if you want to. Put it in the freezer for at least 6 hours, or until it gets firm. Set the ice cream out at room temperature for a few minutes to soften it up before you serve it.

Prep Time: 10 minutes

Cook Time: 0 minutes

These gluten-free blackberry hazelnut crumble bars are a tasty treat that has the sweet taste of blackberries and the salty taste of hazelnuts. For people who are sensitive to gluten, they are a great dessert or snack.

Ingredients: 1 1/2 cups gluten-free rolled oats. 1 cup almond flour. 1/2 cup hazelnuts, chopped. 1/2 cup coconut sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter or dairy-free alternative, melted. 2 cups fresh blackberries. 1/4 cup maple syrup. 1 tablespoon cornstarch.

Instructions: Preheat your oven to 350F 175C and line an 8x8 inch 20x20 cm baking pan with parchment paper. In a large mixing bowl, combine the rolled oats, almond flour, chopped hazelnuts, coconut sugar, baking powder, and salt. Pour the melted butter into the dry mixture and stir until it forms a crumbly texture. Press two-thirds of the crumb mixture into the bottom of the prepared baking pan to create a crust. In a separate bowl, toss the fresh blackberries with maple syrup and cornstarch until they are well coated. Spread the blackberry mixture evenly over the crust in the baking pan. Sprinkle the remaining crumb mixture over the blackberries as a crumble topping. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the blackberry filling is bubbling. Remove from the oven and let it cool completely in the pan. Once cooled, refrigerate for a few hours or until the bars are set. Cut into squares or bars, and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes