Strawberry Coconut Tofu Ice Cream Cake

A creamy, dairy-free ice cream cake with a secret ingredient: tofu!

A creamy plant-based, dairy-free tofu ice cream cake made from only 6 ingredients!

Strawberry Coconut Tofu Ice cream Cake

I know, I know, the words ‘tofu’ and ‘cake’ aren’t usually used together BUT don’t knock it ’til you try it! I have been experimenting with tofu in various recipes and its versatility as a sustainable, affordable plant protein is unmatched. It’s clear our environment needs a shift towards plant proteins, and the health benefits of soy continue to be shown in research. Not only does soy contain all 9 essential amino acids but it is also a good source of B vitamins, fiber, potassium, and magnesium. Contrary to popular opinion, studies indicate that soy may be protective against heart disease, memory and cognitive declines, prostate and breast cancers. Soy contains phytoestrogens that have been shown to improve the metabolic and hormonal profiles of women with PCOS, the most common reproductive condition. 

If you have been reading my blog for a while, you know I’m all about food with a purpose, so here’s a delicious twist on an old favorite of mine, a gloriously soft and creamy ice cream cake (but without the dairy and sugar!). 

Strawberry Coconut Tofu Ice Cream Cake

Ingredients:

  • 1/2 lb strawberries, fresh or frozen
  • 1 cup cashews, soaked in boiling water for 30 minutes
  • 1 package or 300 g soft tofu (optional: use Coconut Tofu Dessert for a sweetened version)
  • 20 small dates, soaked in boiling water for 30 minutes
  • 1/2 cup almonds
  • 1/2 cup shredded unsweetened coconut

Kitchen Appliances:

  • springform pan
  • food processor or high-speed blender

Strawberry Coconut Tofu Ice Cream Cake

Instructions:

  1. For the crust, combine dates, almonds and coconut in a food processor on high-speed blender until all ingredients come together. You should be able to mold it into the base of your round pan. (I greased my pan with coconut oil, or use parchment paper if you are avoiding oil).
  2. Place pan in freezer for base layer to firm up.
  3. To begin the pink layer, blend strawberries, cashews and tofu in a food processor or high-speed blender until smooth.
  4. Pour pink layer over base layer.
  5. Put cake pan in the freezer for 4 hours.
  6. Remove cake from freezer 30 minutes before serving to soften.

Check out another dairy-free cheesecake recipe I’ve made here.

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Strawberry Coconut Ice Cream Tofu Cake

Trail Mix Superfood Granola Bars (Gluten-Free)

Pack these superfood granola bars on your outdoor adventures whether you’re road tripping, hiking, or having a picnic with friends.

The season of outdoor adventures and fun in the sun is upon us! I wanted to make a nutrient-dense energy bar that’s easy to pack on hikes, road trips or picnics. If you’ve ever read the ingredients on store-bought granola or protein bars, you’ve probably noticed a list as long as your arm of words that are difficult to pronounce. Huge red flag for me! These granola bars contain only plant-based, wholesome ingredients in their purest form. Also, in the interest of convenience, they don’t require baking (asides from the quinoa which I lightly toasted for ten minutes). 

Trail Mix Granola Bars

Superfoods:

Maca
  • may reduce anxiety and depression
  • reportedly improves sexual function and increases libido
  • may enhance memory and learning
Cinnamon
  • anti-inflammatory
  • anti-fungal, anti-bacterial
  • regulates blood sugar levels
  • can improve cholesterol levels
Flax Seeds
  • source of lignans which can fight estrogen-related cancers
  • high in heart-healthy omega 3s
Hemp seeds
  • high in fiber
  • high in protein (contains all 9 essential amino acids)
  • source of magnesium, iron, zinc, and potassium
Quinoa
  • gluten-free grain
  • high in fiber
  • high in protein (contains all 9 essential amino acids)
  • source of magnesium, B vitamins, iron, potassium, calcium, phosphorus, & vitamin E

Trail Mix Granola Bars

Ingredients:

  • 1 cup uncooked quinoa, rinsed
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup almonds, finely chopped
  • 1/2 cup oats, ground
  • 1/4 cup flax seeds, ground
  • 1/4 cup hemp seeds
  • 1/2 cup dried dates, finely chopped
  • 1 tbsp Finlandia Health maca
  • 1 tsp Finlandia Health cinnamon
  • 1 cup nut butter
  • 2 tbsp maple syrup
  • 1/4 cup vegan dark chocolate

Instructions:

  1. Lightly toast quinoa in the oven at 350deg C for 10 minutes until golden (careful not to burn).
  2. Once quinoa is toasted, combine all ingredients in a large bowl and mix very well (or use a food processor if you prefer).
  3. Pack bar batter down into a parchment lined baking dish. Tip: I used the flat surface of a measuring cup (1 cup) to flatten the bars well.
  4. Melt chocolate on low heat on the stove top.
  5. Drizzle chocolate over bars and freeze until firm.
  6. Cut into squares and serve.
  7. Store in fridge.

Trail Mix Granola Bars

Thanks to Finlandia Pharmacy & Natural Health for sponsoring this post. Check out their website and extensive herbal dispensary at their storefront in Vancouver, BC.

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Trail Mix Superfood Granola Bars

Vanilla Coconut Cookie Dough Bites

These three-bite protein balls taste a little too much like cookie dough.

If you haven’t made energy bites yet then you’re missing out on one of the quickest, easiest and healthiest snacks. With a few ingredients of your choice (just 6 for this recipe) this snack can be thrown together in less than ten minutes. Any closet cookie dough fans out there? Well, I think these will be right up your alley (without the scare of salmonella!).

Adding plant-based protein powder to energy bites can help manage blood glucose levels. Not only does this maintain energy throughout the day, but also helps prevent insulin resistance in the long-term. Protein is also necessary for muscle recovery, especially if we are physically active.

I often throw in a fat source like coconut oil which contains medium-chain fatty acids (MCTs). While some studies have found that coconut oil may increase LDL cholesterol, evidence also shows that it can increase HDL cholesterol and decrease inflammation due to its high antioxidant content. MCTs are unique as they are quickly metabolized and used for energy (as opposed to long-chain fatty acids found in olive oil, nuts, avocado, fish and animal meat).

Lastly, coconut flour is a gluten-free flour alternative that conveniently lowers the overall glycemic load of baked goods (while also adding extra coconut flavor). This recipe is already relatively low in glycemic load but the coconut flour can help counteract the sugar in the dates.

Vanilla Coconut Cookie Dough Bites

Ingredients (for 16 bites):

  • 1 cup dates, pre-soaked for 15 min in water
  • 2 scoops vanilla plant-based protein powder
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened coconut
  • 1 tbsp coconut oil
  • 1 tsp vanilla
  • 1/2 cup water (or as much as needed to blend)

Instructions:

  1. Blend all ingredients together using a food processor or high speed blender.
  2. Form dough into bite-sized balls and place on a cookie sheet lined with parchment paper.
  3. Eat immediately or store in the refrigerator.

Vanilla Coconut Cookie Dough Bites

PCOS Powers:

  • plant-based protein = helps decrease high cholesterol, manage blood sugar levels, helps build lean muscle mass
  • coconut oil = while research is mixed, coconut oil has been shown to be anti-inflammatory, and may improve cholesterol profiles by increasing HDL cholesterol levels (the ‘good’ kind), may support weight management, may positively impact thyroid function
  • coconut flour = high fiber, gluten-free alternative, decreases glycemic effect when added to baked goods

Special thanks to The Holistic Gangster for collaborating with me on this recipe. Check out his one-on-one nutritional services and health podcast here.

vanilla coconut cookie dough bites