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Cookies and Cream

chocolate tart
My Daughter is five. It is her first year of primary school. ‘Best Friends’ has become a term I frequently here. Sometimes, I am her very best friend, other times, I am her best friend no more. I tell her that unfortunately we are best friends for life, she cannot get rid of me quite so easily.
My adult ‘best friends’ bare the same consequence. I do not make close friends recklessly; I have been hurt, I have moved around, I spend a deal of time in my own company. However, the amazing ladies that have won my heart are stuck with me, this is a one way street.
When I had my baby girl we lived in the middle of no-where. In extreme heat; in the middle of no where. Miles and miles from our family and friends; in the middle of no where. Here I was, mid twenties, tiny little bundle crying on my chest, a husband working and working and working, and not an old familiar face to be found. But then I made a friend.
It was Nicola who responded to my 2am text messages when my baby would not sleep. It was Nicola who told me time and again that I was a wonderful Mother when I felt overwhelmed with doubt and inadequacy. It was Nicola who gave me nappies on Sundays when the shop was closed. It was Nicola who I saw every. single. day. Who I whinged to when my husband had to work ridiculously long swings; when I missed my family and longed for ‘home’. It was Nicola who squealed with delight when my baby took her first steps, whose face shone with pure joy when my little girl recited the alphabet. It was Nicola who comforted me when I injected myself, and boarded countless flights to doctors, month, after month, after month, in an attempt to conceive our second baby. It  was Nicola who wiped the tears I shed as pregnant bellies surrounded me. It was Nicola who left a tear in my heart, when, after almost three years of being together daily, we had to say goodbye.
Our friendship is the simple kind. We go together like cookies and cream; we were meant to be and it always works perfectly. Nicola sends me cards just to make me smile, I on the other hand do not always remember her children’s birthdays! Nicola doesn’t blink an eye. Her heart is pure and kind. It has been years since we saw each other, and truth be known our paths may never cross again; but my life is undoubtedly richer, and I am better person for the time that we have shared.

Happy Birthday Nic!!

The quantities below will make two individual sized tart tins, you could also use ramekins and eat it straight from the ramekin – delicious, or double the recipe and use a 20cm spring form cake tin. However you choose to serve it, your Cookies and Cream will be divine!

Cookies and Cream


1 cup desiccated coconut

6 medjool dates

Blend until combined. Press the mixture into two individual tart tart tins or if doubling the recipe a spring form cake tin. Refrigerate.


1 ripe avocado

1 ripe banana

4 medjool dates

1 tablespoon cacao/cocoa/carob

1 heaped tablespoon coconut cream – optional but as I use it in the topping I tend to pop a bit in. (I always keep tins of coconut cream and coconut milk in my fridge, a solid cream will form on the top of the cans, I use the solid cream in this recipe and keep the liquid for smoothies. As the solid cream sets on the top of the can I tip the tins upside down, open the bottom of the tin with a can opener and drain off the liquid, leaving only the cream)

1/2 teaspoon vanilla

pinch of salt

Blend at high speed until smooth and well combined, spreed evenly over your base and return the refrigerator.


300 grams solid coconut cream (as explained above)

2 teaspoons vanilla

1 -2 tablespoons honey

Blend until smooth and well combined, gentle spread over the filling and return to the refrigerator. I generally prepare this dessert a few hours before we want to serve it. However it can be stored in the fridge for forty eight hours or kept in the freezer and removed ten minutes or so prior to eating, it is perfect either way. Enjoy! 

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