Vegan Ice Cream Sandwich

Vegan Ice Cream Sandwich

Does anything scream summer like an ice-cream sandwich? We think not! Think creamy coconut-based ice-cream nestled in-between two soft, chewy, plant-based chocolate chip cookies. This delight is plant-based, vegan, gluten free, oil free, and refined sugar free.

Makes: 3 generous ice-cream sandwiches

Prep time: 25 minutes

Cook time: 12 minutes



  • 1 ¼ cups almond flour
  • 1/2 cup rolled oats
  • 1/4 brown rice flour
  • 2 tsp baking powder
  • 1 tsp bicarb soda
  • 1 tbsp LSA blend
  • 4 Medjool dates
  • 1/2 cup coconut sugar
  • 1 tbsp vanilla
  • 1/3 cup almond butter, softened
  • 1/3 cup unsweetened applesauce
  • 1 tbsp molasses
  • 1/2 tsp sea salt
  • 1 cup vegan dark chocolate chips
  • 1 tub of vegan ice-cream (we have used Coco Tribe chocolate ice-cream and Coco Tribe salted macadamia ice-cream)


1. Preheat the oven to 180°C and line two baking trays with baking paper. Place your oven racks in the middle of the oven.

2. Place the oats in a food processor and blitz for about 15 seconds to break up the oats. Once blitzed, place into a medium sized bowl.

3. Add all the other dry ingredients to the bowl and whisk to combine (almond flour, rice flour, sea salt, bicarb soda, baking powder, LSA blend, coconut sugar)

4. Place the Medjool dates, almond butter, molasses and vanilla in a blender and process until well combined. Then add it into the dry ingredients. Using your hands, incorporate the wet mixture through the dry ingredients (it will look very dry – that is okay)

5. Add the applesauce to the dry ingredients, stir well to combine.

6. Add the chocolate chips, stir to mix in.

7. Roll the dough into big balls and press into thick disks in the size of your ice-cream tub diameter. You should have 6 cookies.

8. Place into the oven and bake for 15-20 minutes or until a deep golden brown.

9. Allow the cookies to cool and firm up. You can place them in the fridge to speed up this process.

10. When ready to serve, slice your ice-cream into thick pucks using a serrated knife to slice straight through the cardboard tub. Peel the cardboard off the ice-cream and place in-between 2 cookies.

11. Serve immediately or wrap in grease-proof paper and keep in the freezer.

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Back to School Essentials

Back to School Essentials

With the new school year fast approaching, it’s time to get organised! At WholeLife, we take pride in taking care of not only your health but also your children’s health. That’s why we have come up with a list of our favourite back-to-school essentials to ensure your child’s health and wellbeing is at its best – right in time for their first day back!


Children’s Immune Care

Children’s Immune Care contains a blend of herbs, vitamins and minerals to support immune system health in children. This delicious strawberry-vanilla flavoured chewable tablet features Echinacea to support children’s immune systems to fight common ailments.

Children’s Magnesium Care

Magnesium is an important mineral for both adults and children alike. Children’s Magnesium Care contains a blend of two organic forms of magnesium to support healthy muscles and nervous systems in children.

Children’s Calm Care

Children’s Calm Care, formulated with Chamomile, magnesium and the milk protein Lactium®, is available in a delicious blackcurrant flavoured chewable tablet. Chamomile has a long history of traditional use in Western herbal medicine to reduce excess nervous energy and relieve irritability in children.

*Always read the label. Follow the directions for use. If symptoms persist, talk to your health professional. Vitamin and mineral supplements should not replace a balanced diet.


Healthy snacks are essential in enhancing your child’s health and wellbeing. By substituting unhealthy snacks with nutritious and yummy wholesome snacks, this can support lifelong healthier eating habits and prevent the potential risks of obesity, heart disease and other chronic conditions. At WholeLife, we have an abundance of healthy snack alternatives that will be perfect in your children’s lunchbox.


Another simple and easy way to become eco-friendly with back-to-school essentials are sustainable lunch boxes. These lunchboxes are the perfect solution to storing all of your children’s favourite snacks whilst also helping out the environment.


Scratch plastic – it’s time to invest in a reusable water bottle! Reusable water bottles are not only a back to school essential that can encourage your children to stay well hydrated throughout the day, but they also help out the environment as well. By switching from plastic to reusable water bottles, you are shrinking the burden that plastic has on landfills and oceans – how great is that!


Every child needs protection from the sun and as lunch playtime is slowly creeping around the corner, a back to school essential is of course sunscreen! UV damage is accumulated during childhood and adolescence, and prolonged sun exposure can increase the risk of skin cancer later in life. It’s important to be preventative now, so applying sunscreen on your children before school is essential!


Plastic cling wrap is out, and beeswax wraps are in! There is an abundance of benefits to switching from plastic to beeswax. These wraps are long lasting, reducing the amount of waste used and money spent repurchasing plastic cling wrap that isn’t biodegradable. Beeswax wraps are a fun and sustainable way to brighten up your children’s lunchbox without having to do a thing!

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Chocolate Peanut Butter Caramel Bars

Chocolate Peanut Butter Caramel Bars

The perfect little sweet treat to go with your afternoon tea or as an after-school snack/homework bribery treat for the kids. These moreish bars are no-bake, vegan and gluten free. You can also substitute the peanut butter in the caramel with your favourite nut butter.



– 3/4 cup Lotus certified organic rolled oats

– 1/4 cup WholeLife Healthfoods organic pitted dates (soaked in hot water)

– 1/4 cup WholeLife Healthfoods shredded coconut

– 2 tbsp melted Jimalie organic virgin coconut oil

– 1 tbsp Lakanto maple flavoured syrup

– Pinch of salt

Caramel Peanut Butter:

– 1 cup WholeLife Healthfoods organic pitted dates (soaked in hot water)

– 1/4 cup 99th Monkey natural peanut butter

– 2 tbsp Bonsoy soy milk

– 2 tbsp melted Jimalie organic virgin coconut oil

– Pinch of sea salt


– 1/4 cup melted Jimalie organic virgin coconut oil

– 2 tbsp cocoa

– 2 tbsp Lakanto maple flavoured syrup

Makes: 12
Prep time: 20 mins
Setting time: 1 hour
Let’s Begin:

1. Line a 23cm x 13cm pan with grease-proof paper.

2. To prepare the base, pulse the oats in a blender or food processor until flour is formed. Add all other base ingredients and pulse until a mostly smooth texture is formed. Scoop the mixture out and press it into the bottom of the pan. Place in the fridge to chill for 15 minutes.

3. To prepare the caramel peanut butter layer, blend all ingredients until smooth. Spread the mixture over the crust layer. Place in the fridge to chill for 15 minutes.

4. To prepare the chocolate layer, in a small cup, stir all ingredients together until smooth. Pour over the caramel layer. Sprinkle with a little extra sea salt.

5. Place the pan in the refrigerator to set for at least 1 hour or until top is firm. Remove from pan by lifting out grease-proof paper. Use a warm knife to slice.

If you make this we would love to see! Tag us on Instagram @wholelifepharmacyandhealthfood

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The World’s Healthiest Chocolate Cake

The World’s Healthiest Chocolate Cake

Luke Hines has collaborated with Lakanto to create the world’s healthiest chocolate cake!

So, who exactly is Lakanto? Lakanto is a company creating responsibly sweet products that are innovative, delicious, natural and nutritious – all without adding sugar.

They’re best known for their Monkfruit Sweetener – a low calorie, zero glycaemic sweetener that tastes just like sugar.

If there’s one thing nutritional scientists can agree on these days, it’s that eating too much sugar isn’t doing wonders for your health. The sweet stuff is sneaky, finding its way into sooo much of what we eat. Cutting down can feel pretty intimidating, especially if you’re fond of baking, a 3pm treat, or something sweet after dinner. Healthy chef Luke Hines has created this healthy chocolate cake recipe that you can feel good about indulging in!


Our World’s Healthiest Chocolate Cake is:

  • Diabetic Friendly (160g serve)
  • Low Carb
  • Gluten Free
  • Dairy Free
  • Refined Sugar Free
  • 100% Plant based

 All that’s left to do is make it for yourself, your family, and your friends. 


For cake mixture –

  • 300g (3 cups) almond meal
  • 125g (1 cup) arrowroot or tapioca flour 
  • 3 tablespoons coconut flour
  • 2 cups Lakanto Baking Blend
  • 185g (1 1/2 cups) cacao powder
  • 2 teaspoons gluten-free baking powder 
  • 1 teaspoon sea salt
  • 4 Flax Eggs 
  • 125ml (1⁄2 cup) melted coconut oil, cooled, plus extra for greasing
  • 375ml (1 1/2 cups) coconut milk
  • 250ml (1 cup) filtered water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla bean paste or powder


For chocolate frosting –

  • 4 cups Lakanto Icing Powder 
  • 125g (1 cup) cacao powder
  • 250ml (1 cup) coconut oil
  • 250ml (1 cup) tinned coconut milk
  • 1 teaspoon vanilla bean paste or powder


To decorate (optional) –

  • Fresh raspberries
  • Freeze-dried raspberries
  • Shards of Low-Carb Keto chocolate


  1. Preheat the oven to 180°C. Grease the bases and sides of three 20cm springform cake tins with coconut oil and line the bottoms with baking paper.
  2. Add the dry ingredients to a large bowl and mix well to combine. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and whisk well for 1–2 minutes to create your lovely cake batter.
  3. Using a spoon, evenly distribute the batter among the three prepared tins. Transfer to the oven and bake for 30-35 minutes, or until a skewer inserted in the centre of each sponge comes out clean. Remove from the oven and leave to cool slightly in the tins before turning out onto wire racks to cool completely.
  4. For the chocolate frosting, add all ingredients to a stand mixer and mix together on low speed for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and mix for a further 1 minute. Check your consistency at this point and tweak as desired, adding a little more coconut milk to thin it out slightly or a little more Lakanto icing powder if you would prefer it a little thicker.
  5. Once the cakes have completely cooled, assemble the cake by stacking the sponges one on top of the other, adding a quarter of the chocolate frosting between each layer. Slather the remaining frosting over the top of the cake and decorate with fresh and freeze-dried raspberries and shards of chocolate, if desired.

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Our 5 Favourite Vegan Recipes

Our 5 Favourite Vegan Recipes

Happy Veganuary everyone! To celebrate Veganuary this month, we have put together our absolute favourite WholeLife vegan recipes ­– and oh boy was it hard to narrow them down!

We have all bases covered here: sweet and savoury; breakfast, lunch, dinner and dessert! Whether you’re 100% plant based all the time, or just trying it out for our month long Veganuary celebration, there’s something for everyone in our top five favourite vegan recipes.  Which one is your favourite?

For the full recipe – click here.

For the full recipe – click here.

For the full recipe – click here.

For the full recipe – click here.

For the full recipe – click here.

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