We’re welcoming the warmer weather here in Sweden with this somewhat healthier spin on an old-fashioned British treat. If you’re not from the UK or familiar with the term Knickerbocker Glory, you’ll no doubt be curious as to what kind of concoction it is. Supposedly invented somewhere down by the English seashore in the 1930s, this layered ice-cream dessert is still popular with modern-day Brits. Traditionally made with fruit, vanilla ice-cream, whipped cream and a fruit sauce, the dessert is almost always topped with a cherry.

Give this one a go if you’re in the mood for something on the lighter side of indulgent. And by all means, share with someone you love. We actually shared this one as a family. Yes, all five of us!

It was my graduation day celebration treat (I had to go out on a fancy note!).

Happy weekend, all!

❤ Marisa xx




with vegan nicecream, nectarines & a sesame wafer

Makes: 1 large sundae

One nectarine, chopped in a dice fashion
A handful of fresh raspberries
2-3 scoops of chocolate nicecream (recipe below)
Melted dark chocolate
Whipped coconut cream
1 cherry
1 sesame wafer (recipe below)


  1. In a tall sundae/milkshake glass add chopped nectarine.
  2. Pop raspberries on top.
  3. Melted chocolate can be drizzled either around the inside or outside rim of the glass.
  4. Top the raspberries with three scoops of chocolate nicecream.
  5. More melted chocolate can be drizzled over, if you like.
  6. Top the nicecream with whipped coconut cream. Place a cherry on top and add the sesame wafer.
  7. Serve immediately with a long ice cream spoon.



125 ml birch sugar
1 tsp vanilla extract
2 tbsp coconut oil
3 tbsp rice malt syrup
100 ml sesame seeds
125 ml organic flour (gluten-free or plain)
A tiny pinch of salt


  1. Preheat the oven to 180 degrees. Line baking trays with baking parchment paper.
  2. In a small saucepan, combine sugar/birch sugar, coconut oil, rice malt syrup & vanilla. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
  3. Remove pan from heat, and add dry ingredients, stirring to combine.
  4. Now there are a couple of ways to form your crisps now; either roll out the still-warm mix between 2 sheets of baking paper on a tray and baking it as a “slab” to cut up while warm from the oven or break up into shards when cool… OR cut into shapes of choice prior to baking and arrange on a baking parchment lined tray with at least 3 cm separating each piece before baking (they will spread slightly).
  5. Bake until crisp and golden, 5 to 10 minutes, depending on size, thickness and desired level of goldenness.



1 large banana (or 2 medium-small ones), chopped and frozen
2 tbsp cacao powder
3 tbsp coconut cream
A pinch of vanilla powder


Blitz all ingredients in a high-powered blender or food processor until smooth and creamy.

5 thoughts on “CHOCOLATE KNICKERBOCKER GLORY WITH NECTARINES & A SESAME WAFER a new plant-based spin on an old tradition

    • Oh, thank you so much, Laura! I can’t actually remember eating one as a child in London (but I am sure I must have come across one somewhere, as I’ve always known what they were!). Hope you had a lovely weekend! xx

  1. Wow, this looks like a work of art! I always love creating elaborate treats for special occasions as well. I might top mine with pieces of a vegan chocolate cake or cookie crumbles!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s