Whip up this quick gluten & dairy free dessert using Leda Arrowroot Biscuits for a delicious biscuit crumb base. Top with coconut yoghurt & your favourite toppings and you’re ready to serve.

Ingredients

Crust
 1 x 205g packet Leda Arrowroot Biscuits
1/4 cup shredded coconut
1/4 cup coconut oil, melted

Filling
1 1/2 cups of your favourite coconut yogurt
1 cup of fresh blueberries

Blueberry Coulis
2 cups frozen blueberries
3 tablespoons water
1/4 Agave Syrup
2 teaspoons lemon juice

Method

In a food processor, pulse the Arrowroot biscuits with the coconut. Add the coconut oil and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of 6 individual tart pans or a 25cm tart pan. Bake for about 20 minutes at 180ºC or 160ºC fan forced, until the crust is lightly browned. Let the crust cool completely.

Meanwhile combine all the ingredients for the blueberry coulis and 1/4 cup water in a saucepan over medium heat. Bring to the boil, lower the heat, and simmer for 15 minutes or until berries are softened and mixture is slightly thickened. Allow to cool and transfer to a blender to puree. Strain mixture through fine mesh strainer then refrigerate until ready to serve.

Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt then top with coulis.

You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here

When it comes to versatile baking ingredients, our Leda Arrowroot Biscuits deserve a special mention. These gluten free and dairy free biscuits offer a perfect balance of crunch and subtle sweetness, making them an ideal base for a variety of desserts. In this recipe, we’re using them to create a delightful Hedgehog Slice that’s not only gluten and dairy free, but also vegan-friendly.

What sets this recipe apart is the homemade condensed coconut milk. By condensing your own coconut milk, you ensure a cleaner ingredient list and have more control over the sweetness level. Get ready to enjoy a wonderfully satisfying gluten free Hedgehog slice.

Ingredients

For the Condensed Coconut Milk
2 x 270mL tins of coconut milk, refrigerated
1/4 cup agave syrup

For the Slice
250g Leda Arrowroot biscuits, roughly crushed
1/2 cup desiccated coconut
1/2 cup chopped walnuts
2 tbsp cacao
150g dairy free 70 per cent dark chocolate
100g coconut oil

For the Topping
200g dairy free 70 per cent dark chocolate
2 tbsp coconut oil
Extra biscuit crumbs and chopped walnuts for garnish

Method

Place the coconut milk tins in the fridge overnight.
Next day, open tins carefully and scoop solid coconut cream into a medium-sized heavy-based saucepan. Save coconut water for another recipe.

Add agave syrup and simmer over medium–low heat for around 35–40 mins, or until thickened and reduced by half.

Remove the mixture from heat, set aside to cool.
Grease and line 18 x 28cm slice tin with baking paper, set aside.

Combine crushed biscuits, coconut, walnuts, and cacao in a mixing bowl.

Melt chocolate in bowl over saucepan of boiling water, ensuring water does not touch bowl. Stir frequently until chocolate is just melted, add coconut oil, continue to stir until combined.

Mix melted chocolate and condensed coconut milk with biscuit mixture.
Transfer mixture into prepared tin, pressing down firmly.

For topping, repeat chocolate melting process with remaining dark chocolate and coconut oil.
Pour over slice and top with extra chopped walnuts and biscuit crumbs.
Refrigerate until set, approx. 1–2 hours.
Remove from tin. Trim edges and cut into squares.

You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here

This no-bake gluten free, dairy free, wheat free, egg free biscuit log cake makes a quick, easy and great gluten free vegan dessert.

Ingredients
12 Leda Gingernut cookies
1 serve of Coconut cream (see recipe below)

Caramel Sauce
100g fresh dates, pitted
100g smooth peanut butter (Ensure vegan suitable)
1/4 cup coconut cream
1/4 cup melted coconut oil
1 tbsp maple syrup
1/4 tsp fine Himalayan rock salt

Garnish
50g dark chocolate 70% cocoa (dairy free), melted
Uncrystallized ginger pieces
Coconut shavings, toasted

Method

To make caramel
Place dates in small bowl and cover with cold water.
Allow to stand for 30 mins then drain.
Blend soaked dates with peanut butter, coconut cream, coconut oil, maple syrup and salt.

Assembling the logs
To assemble individual logs use 4 cookies per log.
Put a small dollop of coconut cream on a plate to stand the biscuits in. Take the first biscuit and dip one side in the caramel sauce, spread with coconut cream and place it standing upright on the plate.
Take the second biscuit, dip one side in the caramel sauce, then spread with coconut cream and place it up against the first biscuit and sandwich together. Repeat with 2 more biscuits.
Cover top and sides with coconut cream.

Repeat this process for each individual log.
Cover loosely with cling wrap and refrigerate overnight to set.
When ready to serve, garnish drizzled with melted dark chocolate, ginger pieces and coconut.

Makes: 4 Serves

Coconut Cream 
Makes Approx 3 cups 
400g Desiccated Coconut 950ml Water
2 tbsp Monkfruit Sweetener 
1 tsp cornflour

Using a blender or food processer, combine the Monkfruit sweetener and cornflour and process until the mixture resembles fine confectioners sugar.
Place coconut into blender
Add water and blend until smooth. 
Strain into a large jar or jug using a muslin cloth and squeeze to extract the milk from the coconut pulp.
Refrigerate for at least 4 hours or overnight to separate any remaining liquid.
Scoop the solid coconut milk into a blender or electric mixer.
Add the finely ground sweetener and whip until mixture is thick enough to form peaks.

We can’t think of a better way to spend a chilly afternoon than cozying up with a warm, delicious and moist, freshly baked golden crumble topped apple, served with a big scoop of your favourite coconut ice cream.

Ingredients

1 tbsp lemon juice
2 tsp vanilla extract
2 tbsp coconut sugar
1 tsp mixed spice
8 Leda ANZAC Biscuits, crushed
Coconut ice cream, to serve

Method

Preheat oven to 180°C.
Cut tops off 4 apples, remove cores and scoop flesh out, leaving sides and bases intact. Reserve as much flesh as possible and discard the cores.
Peel, core and dice last apple and add to reserved apple.
Combine reserved apple, vanilla extract, coconut sugar, spice and 1 tbsp of biscuit crumb.
Spoon apple mixture into center of each apple then top with remaining biscuit crumb.
Cover with foil. Bake for 15 mins.
Remove foil. Bake for a further 10–15 mins or until apples are tender.
Serve topped with coconut ice cream.

Makes: 4 Baked Apples

Bake it easy with Leda’s gluten and dairy free biscuit range, the perfect accompaniment when preparing your favourite dessert – these gluten and dairy free sandwich biscuits are packed full of flavour and guaranteed to please.

Ingredients
500g strawberries (fresh or frozen)
1 tbsp Monkfruit Sweetener
1 tbsp balsamic vinegar
1 tub coconut ice cream (see recipe below)
Arrowroot biscuits, 1 packet

Method
Preheat the oven to 180°C.
Hull the strawberries and chop them into halves, or quarters if they are large.
Combine the strawberries with the Monkfruit sweetener and balsamic vinegar and allow to sit for 5 minutes.
Scatter in 1 layer on a baking tray lined with baking paper and roast for about 15-20 minutes, stirring once during the baking time.
The strawberries are done when they have softened and the juices are thick and bubbly.
Allow to cool then refrigerate.
Remove the ice-cream from the freezer and allow to soften for 5 minutes.
Add strawberries and juices and stir until combined.
To assemble the sandwiches, working quickly place a scoop of ice cream in between two Arrowroot biscuits and return to the freezer until ready to serve.

To make the Coconut Ice Cream

Ingredients
1 × 400mL tin coconut cream
1 cup desiccated coconut
½ cup rice-malt syrup
2 tsp vanilla extract

Pour coconut cream into shallow dish or ice tray, reserving ½ cup, and freeze overnight.
In blender or food processor, place rinsed cashews, desiccated coconut, rice-malt syrup, vanilla extract and reserved coconut cream. Process until smooth.
Add frozen coconut ice cubes and process again until smooth and fluffy. Pour into freezer-safe container

You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here

Bake it easy with Leda’s gluten and dairy free biscuit range, the perfect accompaniment when preparing your favourite dessert – this gluten free vegan cheesecake recipe will most definitely please your gluten free or vegan foodie friends.

Ingredients
Mango Jelly
300g diced mango, fresh or frozen
1 tbsp Lemon Juice
2 tsp agar-agar Powder
½ cup Monk fruit sweetener
1 cup water

Filling
 1 cup cashews, soaked in water overnight
3 x 270mL tins coconut milk
3 tbsp rice malt syrup
Juice of 2 lemons
2 tsp vanilla extract
½ cup coconut oil, melted

Crust
 1 x 205g packet Leda Arrowroot Biscuits
½ cup coconut oil, melted

Method
This recipe takes time for preparation, be sure to read through the directions to allow for timing.
Refrigerate the cans of coconut milk overnight this will allow the milk to separate with the creamy layer on the top. 
Cover the cashews with water in a small bowl and place in the refrigerator overnight.

Lightly grease a 20cm spring-form pan.
Process the Arrowroot Biscuits in a food processor until fine then while the processor is going, pour in the melted coconut oil, checking for consistency as you go – you may not need to use the whole amount of oil.
Press the mixture into an even layer in the prepared pan.

Drain the cashews and place in the food processor.
The cans of coconut milk will have separated, scoop out just the cream and add it to the food processor.
Add the rice malt syrup, lemon juice and vanilla extract, and process until smooth.
With the processor running, slowly add the melted coconut oil until thoroughly combined.
Pour the mixture over the crust and allow to freeze.

Mango jelly layer 
Boil 1 cup of water in a small saucepan then reduce to a light simmer. Add the monkfruit sweetener and the agar-agar powder stirring continuously until both ingredients have dissolved. Add the mango  and lemon juice, and remove from heat, stir to combine and allow to cool slightly.

Remove cheesecake from freezer and pour the jelly mixture over the cake. Set in the fridge until ready to serve.  

You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here

Leda’s Arrowroot, Gingernut and Golden Crunch Biscuits are the essential accompaniment for your gluten and dairy free desserts.

Ingredients
500g Raspberries
500g Strawberries, hulled and chopped
2 tbsp Monkfruit sweetener
1 tsp vanilla extract
2 tubs Coconut ice-cream
1/2 cup pistachios, toasted and roughly chopped
12 Leda Arrowroot biscuits, roughly crumbed

Method
Add raspberries, strawberries, Monkfruit sweetener, and vanilla extract to medium saucepan over medium heat and allow berry mixture to cook until berries begin to breakdown and syrup develops and thickens. 
Turn off heat and cool to room temperature and store until the ice cream is prepared. 
To create ripples, alternate scoops of softened coconut ice cream into a freezer safe container with berry syrup and use knife to swirl through ice cream. 
Top with final layer of berry syrup, and combined pistachios and Arrowroot biscuit crumb.
Store in freezer until ready to serve..

You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here

With layers of chocolate coated creme filled biscuits and velvety coconut cream, this luscious gluten and dairy free, vegan take on a French parfait will be your favourite festive go to dessert this year!

Ingredients

1 400ml Can full fat coconut milk, chilled in the fridge overnight
1 Tbsp coconut sugar
1 Tsp vanilla extract
1 Pomegranate, deseeded
1 Packet Leda Choculence Biscuits
¾ cup Cherries, deseeded and chopped
4 tsp Berry Superfood powder, plus extra for garnish.

Method

Remove the hardened coconut cream from the can and add the solid cream to a bench mixer fitted with a whisk attachment. Save the liquid for another recipe.
Beat on high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl.
Add coconut sugar and vanilla extract then continue beating for another 2 minutes.
In a small mixing bowl combine the pomegranate, cherries and superfood powder.
Place Leda Choculence biscuits in a bag and crush using a rolling pin or similar.
In a jar or other clear glass dessert dish, layer Choculence crumbs, cherry mix, and whipped coconut cream ending with coconut cream on top.
Garnish with pomegranate seeds and dust with superfood powder.

Makes: 4 Serves

Leda’s Gluten Free Choc Chip Cookies are perfect for this super tasty dessert. 

Ingredients   

1 packet Leda Nutrition Choc-chip cookies, roughly crushed
4 bananas, cut into 1cm slices

Caramel Sauce
100g fresh dates, pitted
100g smooth peanut butter  (Ensure vegan suitable)
1/4 cup coconut cream
1/4 cup melted coconut oil
1 tbsp maple syrup
1/4 tsp fine Himalayan rock salt

Approx 1 cup Coconut cream (see recipe below)

Method
To make caramel, place dates in small bowl and cover with cold water.
Allow to stand for 30 mins then drain.
Blend soaked dates with peanut butter, coconut cream, coconut oil, maple syrup and salt.

To assemble start with a layer of the crushed Choc-chip cookies, then add a layer of banana pieces and then drizzle with caramel sauce. Top with a dollop of freshly whipped coconut cream.

Garnish with more choc-chip cookie crumb and caramel sauce and serve immediately.

Makes 4 Serves

You can find Leda Choc Chip Biscuits in selected independent grocers and health food shops.

Coconut Cream
400g Desiccated Coconut
950ml Water
2 tbsp Monkfruit Sweetener 
1 tsp cornflour
Method
Using a blender or food processor, combine the Monkfruit sweetener and cornflour and process until the mixture resembles fine confectioners sugar.
Place coconut into blender.
Add water and blend until smooth.
Strain into a large jar or jug using a muslin cloth and squeeze to extract the milk from the coconut pulp.
Refrigerate for at least 4 hours or overnight to separate any remaining liquid.
Scoop the solid coconut milk into a blender or electric mixer. Add the finely ground
sweetener mix and whip until mixture is thick enough to form peaks.
Makes Approx 3 cups

Ice cream sandwiches are an unbeatable way to cool down this summer. Make ahead of time and keep in the freezer for an undeniably tasty treat. Using Leda Choc chip biscuits and your favorite dairy free ice cream you have a vegan friendly summer delight that will be a hit with the whole family.

Ingredients

12 x Leda Choc Chip Cookies
200g dark chocolate (dairy free 70%)
1 tbsp coconut oil
300ml coconut or your favorite dairy free ice-cream.

Method

Melt chocolate in a bowl over a pot of boiling water.
Add coconut oil and stir to combine.
Carefully dip the underside of each biscuit into the chocolate and place on a wire rack chocolate side facing up.
Refrigerate to set.

Using a 6 cup muffin tray, line the sides of each cup with parchment paper and assemble the ice-cream sandwich starting at the base with a choc dipped biscuit chocolate side up.
Add your chosen dairy free ice cream and top with a second biscuit keeping the chocolate to the inside.
Return to the freezer until ready to serve.

Makes: 6 Sandwiches

These Leda Arrowroot Bliss Balls are an absolutely delicious gluten and dairy free treat, great to get the kids involved, they’ll have a.. ball (ha)! When buying dries fruits such as dried cranberries, we recommend checking with the manufacturer to ensure they haven’t used any kind of gluten flours in the dusting process.

Ingredients

9 Medjool dates, pitted
1 cup Leda Arrowroot biscuits, crushed
1/3 cup coconut oil, melted
1/3 cup cacao powder
1/3 cup dried cranberries (ensure gluten-free)
1 tbsp chia seeds
1 cup desiccated coconut, for coating
1/2 cup cacao powder, for coating

Method

Place dates in medium-sized bowl; cover with water and allow to stand for 15 mins.
Place dates, biscuits, coconut oil, cacao powder, dried cranberries and chia seeds in food processor and process until mixture comes together.
Transfer to bowl and stand for 20 mins for chia seeds to soften.
Place coconut and remaining cacao powder in 2 shallow dishes.
Roll tablespoons of mixture into balls.
Roll half the balls in coconut to coat and the other half in cacao.
Refrigerate until ready to serve.

Makes: 10 bliss balls

This Leda Coconut bar gluten free snack recipe also has no dairy making it a great vegan snack too, sure to please your family and friends.

Ingredients

1 packet Leda Arrowroot Biscuits
1/2 cup Coconut oil, melted
200g  shredded coconut
2 tablespoons coconut oil, melted
½ cup (125ml) coconut cream
¼ teaspoon fine sea salt
¼ cup (90g) rice malt syrup
Dark Chocolate (dairy free 70%)
1 tbspn coconut oil

Method

Brush a 12cm x 21cm slice tray with Coconut oil to lightly grease.
Place the Arrowroot biscuits in the bowl of a food processor and process until finely chopped. Add the coconut oil and pulse again until combined.
Firmly press the biscuit crumb into the tin to cover the base.
Process shredded coconut, coconut oil, coconut cream, salt and rice malt syrup until just combined. Firmly and evenly press mixture into loaf pan; freeze for 30 minutes or until firm.
Melt the chocolate in a bowl over simmering water and add 1 tbsp of coconut oil and stir until combined, remove from heat.
Remove the coconut base and filling from the freezer and remove from pan, Slice into even sized bars.
Using small tongs or 2 forks, dip the bars into the chocolate and place on a lined tray.
Refrigerate until set.

Makes 16 Bars.