Even though it is winter, I still need my frozen fruit meals. This reminds me of my childhood.
For the base:
Blend 1 cup of frozen blackberries
1 ripe banana
200 mls of filtered water
For the top:
Blend 1 ripe banana
1-2 frozen bananas
1 vanilla pod
1 tablespoon of cacao nibs
Pour blackberry jam into a suitable vessel and place a huge dollop of banana cream on top. Stick your spoon in and push your ice cream top down into your jam. Revisit your childhood 😀
Ice-cream for breakfast? You can eat it all day long on a high raw, plant based diet
For the base blend: 3 frozen and 1 fresh banana with 1 tablespoon of almond butter and a heaped teaspoon of cacao powder
On the top blend 2 frozen bananas, 3 soft dates and 1 vanilla pod.
And for an extra health kick, drizzle some black strap molasses.
Black strap molasses will give you b vitamins, iron, calcium, magnesium, and great hair 🙂
Eat it guilt free 🙂
Note: Always make sure you use really ripe bananas (spotty skins) to ensure sweetness and optimal digestion.
I’ve made a variation of this before which you can find here http://rawkiwi.org/2014/02/28/caramel-chocolate-bites/
For the chocolate section I used 1/2 teaspoon of alcohol free peppermint essence instead of vanilla. For a different effect I used a tooth pick to mix small spoonfuls of caramel through the chocolate base. The caramel is seriously good. Full of fat but really good.
If you are looking to add even more sweetness to your day, this should hit the spot.
1 ripe pineapple.
3 celery sticks.
1/2 cup coconut butter (Different to coconut oil and often used in raw treats).
1/2 cup raw cacao powder
1/4 cup of coconut nectar
1 tsp vanilla
1/4 cup coconut butter
1/4 cup raw almond butter
1/4 cup coconut nectar
1 tsp vanilla
Line a 8 1/2 x 4 1/2 loaf pan with baking paper. Allow for excess baking paper to hang over the edge.
In a food processor blend together all the ingredients for the chocolate fudge until it is fully blended and has a thick consistency. Pour into the prepared pan, smooth out and set aside.
In a clean food processor blend together the ingredients for the almond fudge until well blended. Spread smoothly over the chocolate base.
Place fudge the freezer to set up. Once solid, remove from pan by lifting up the baking paper. Peel off paper and cut into equal pieces.
Store in the refrigerator or freezer.
One of the best things about eating this way is being able to eat dessert for breakfast (lunch and dinner) and knowing it’s good for you.
To make this delicious chocolate sauce you will need:
5-6 medjool dates
1 vanilla pod
1 heaped tablespoon of cacao powder (or carob)
1 teaspoon of Acai berry powder
1/2 cup of filtered water.
Blend until smooth
In a mason jar, spoon in your banana ice-cream (made from 1 banana and 4 frozen bananas) and layer it with sauce.
Simply delicious 🙂
If you are struggling to curb your sugar cravings then eat more dates – the semi dried, gooey, organic medjool kind. I love them in a smoothie especially with frozen bananas. I made this for my husband the other night as part of his dinner and as usual half of it got robbed off him.
You will need your own homemade almond milk of
1 cup of almonds
4 cups of filtered water
2 tablespoons of organic coconut oil
1 teaspoon of organic vanilla essence (or pod)
1 teaspoon of non-GMO Lecithin Powder
Using around 300 mls of this milk, blend it with 4 frozen bananas; 4-5 medjool dates and a small handful of cacao nibs.
It’s thick, creamy and super sweet – absolutely no need to reach for the junk food 🙂
This is so addictive – you have been warned 🙂
For the crust
1 cup almonds
1 cup dates
Pinch of salt
½ cup cashew butter
½ cup coconut oil
1 cup dates
1/3 cup coconut oil
2-3 tablespoons cacao powder
¼ cup maple syrup
To make the crust: process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate.
To make both the caramel and chocolate layers: just blend the ingredients in each list until smooth. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.