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With Livity

Combine all ingredients in a blender and blend until smooth and creamy.

Spread the mixture on Livity rice cake and garnish with toppings of your choice.

In a saucepan, combine the coconut cream, coconut sugar, and vanilla. Cook over medium heat until the sugar fully dissolves, and the mixture thickens slightly. Set aside to cool.

Crumble the rice cakes finely and add them to the cooled caramel mixture.

Mix well and transfer the mixture to the bottom of a rectangular baking dish (20×10 cm) lined with parchment paper.

Freeze overnight to set completely.

The next day, melt the chocolate in a double boiler and stir in the coconut oil. Cut the bars into your desired size and coat each one with the melted chocolate.

Blend all the ingredients (except the mozzarella and cherry tomatoes) in a blender until smooth and creamy.

Arrange sliced cherry tomatoes on the rice cake.

In the center, add a spoonful of yellow pesto and top it with a slice of mozzarella or burrata.

Blend the goat cheese, milk, and cream in a blender until smooth and homogeneous.

Refrigerate the mousse to chill.

Prepare a dressing using honey, olive oil, lemon juice, salt, and sumac. Toss the cherry tomatoes, sliced lengthwise, with the dressing.​

Spread the goat cheese mousse on a Livity rice cake and top with the marinated cherry tomatoes.

In a small saucepan or frying pan, melt the butter. Add the eggs and cream, then cook the mixture while stirring continuously until it reaches a creamy consistency.

When the eggs are 70% cooked, add the truffle oil and Parmesan cheese.

Place a few spinach leaves on a Livity 12 Superseeds rice cake, then layer the eggs and finish with the mushrooms on top.

Spread each cake with a spoonful of vanilla yogurt.

Cut the strawberries into fringes and spread them over the cakes.

Melt chocolate in a water bath and then pour it over the cakes.