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Pixie's Raw Mint Chocolate Chip Cashew Ice Cream


3-4 tbsp Minvita Cacao Superfood Nibs
1 cup cashews (ideally soaked overnight but it’s not the end of the world if you don’t do this)
4 tbsp rice syrup (or other liquid sweetener)
1/2 tsp spirulina (or other green powder)
1 tsp peppermint extract
1/2 cup water

This week’s recipe is by the talented and lovely blogger, Pixie (details below). Her recipe combines our antioxidant-packed Cacao Superfood Nibs with fresh, ‘clean’ ingredients for a satisfyingly healthy treat that we can’t get enough of – over to you, Pixie!

Mint chocolate chip is an absolute classic in the ice cream world. The flavour combination just works so well, there’s no point trying to change it. However the method of making it, and the ingredients involved, can definitely be changed. This ice cream is raw, vegan, grain free, and refined sugar free. It involves only a few wholesome ingredients (no nasty green food colouring!) that can easily be found in supermarkets and health food shops. Unlike conventional ice cream this will leave you feeling nourished and full, without further sweet cravings, so it’s a perfect way to treat yourself in a healthy way! No ice cream maker is required here; just a blender or food processor and a freezer.

1. Blend the cashews and water until almost smooth. This could take a while depending on the strength of your blender, so make sure to regularly scrape down the side of the blender

2. Add the rice syrup, spirulina, and peppermint extract, and blend until completely smooth

3. Stir in the Cacao Superfood Nibs, then place in a shallow container wrapped in foil

4. Freeze, stirring every hour or so for a smoother creamier consistency

5. Take out of the freezer about 20-30 minutes before scooping

Pixie is a 22 year old student from London thriving on a plantbased, gluten free, and refined sugar free diet. Her passion lies in encouraging others to eat more healthily, and promoting the idea that healthy eating can easily be done on a budget, which she tries to achieve through her Instagram – click here – and her website Plantbased Pixie – click here.

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