For the octopus's body, remove the pepper's stem end and scoop out the white ribs and seeds. For the arms, slice a second pepper into strips. Place some dip or hummus (we used French onion dip) in a shallow bowl, and arrange the octopus as shown. Use a bit of dip and sliced black olives to give your creature eyes.
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Beautiful vegan coconut ice cream with hints of lavender and swirls of wild blueberries. Creamy, coconutty and satisfying on a summer afternoon. I'd like to try it without the almond milk so it's totally allergy free. Could you use soy milk instead?