inSpiral recipe: Mulberry butterscotch with pecan frozen dessert
140g raw hand-cracked cashew nuts (soaked for 4-6 hours)
1 vanilla bean
15g Mesquite powder
5g Lucuma powder
3g raw carob powder
pinch of Camu camu powder
60g medjool dates – soak for 6 hours in 400ml purified water
40g organic dried white mulberries - put to soak with the dates
300ml soak water from dates and mulberries

As part of our ongoing collaborations with inSpiral, we have come together to bring you this wonderful recipe so you can recreate their award nominated desserts in the comfort of your own home. Enjoy!

This was a favorite at inSpiral Lounge, but we had to pull it off the menu due to a fantastically short shelf life. However it’s perfect for the home connoisseur. Best eaten fresh.

Serves 12 (1 large scoop each)

Combine all the ingredients in a blender and process until smooth. Pour into your ice cream maker and follow the manufacturer’s instructions. This will take approx 20-30 mins.

Alternatively, blend and then pour into an 800ml dish and freeze for 2-3 hours or until ready, removing and stirring occasionally to avoid large ice crystals forming.

Serve in a small bowl and drizzle with maple syrup, decorating with pecan nut pieces.

The inSpiral Lounge provide a vast range of raw, vegan desserts in their 'Visionary Raw' range. You can learn more about them, and Bella their creator, here:

The range has been nominated for the Best Raw Product Award at Vegfest and if you like what you taste then please do head over and vote for them here: