When the sweet tooth is craving a chunky, gooey, satisfying dessert, it’s time to whip this rawsome, vegan, dairy-free Banana and Dates ice cream with zero dairy. The texture is a pure balance between a mousse meets chunky and nutty pudding with the added mixed nut butter in there. Plus you get a healthy dose of natural energy, iron, potassium, magnesium and selenium from the dates, cacao and bananas. Sinful? Not!
2 bananas – ripe
3 medjool dates (Bought from Bateel)
2 tbsp raw 100% cacao
1 teaspoon vanilla or almond essence
1 tbsp Almond/Mixed Nut Butter or Crunchy Peanut Butter (Carley’s Organic version is what I used…a delicious sugar-free fusion of raw brazil nuts, toasted almonds and toasted hazelnuts and packed with selenium, calcium and omega oils). Available at Waitrose supermarket.
Optional add-ins: Cinnamon, Cardamom, Saffron, Ginger spices.
1) Cut peeled bananas in 2 inch chunks and place in freezer bag. Seal and allow to freeze for at least 24 hours. Remove from freezer, set on counter for 30 minutes to defrost naturally.
2) Whizz the chopped bananas and pitted dates, cacao powder, nut butter and optional add-ins in your food processor.
3) Serve in a bowl and you can sweeten it further to your liking with 70% dark melted chocolate, honey or sliced cold berries on the top.