RAW iced desserts are my absolute favorite. I recently made a "Mango Orange Sherbot", which is probably my favorite RAW treat, but this one is a close second. Bananas are great for making raw ice"cream" because they are naturally creamy, and sweet. There is also an easy to make, 2 ingredient dark chocolate scattered throughout that makes a tastebud pleasing crunch with every bite. This is best made in an icecream maker, but if you don't have one you can also just do the 'freeze and stir' method (just placing the ingredients in a freezable container, and periodically stirring while it freezes in order to keep it smooth). Either way, this is a figure friendly treat!
Ingredients (serves 4):
4 ripe bananas
1/4 cup raw agave nectar (you may find you can use less)
1/4 tsp cinnamon
1 tsp vanilla extract (you can also use banana extract)
2 tbsp coconut oil
1 heaping tsp of cocoa powder
1) Blend all of the ingredients together in a blender until completely smooth (except for the coconut oil and cocoa powder). Place in an icecream maker according to the directions.
2) Blend the coconut oil and cocoa powder in a small bowl together with a whisk. Once the dessert is just about frozen, pour the chocolate into the icecream maker. It will begin to make 'chips' throughout. Serve and enjoy!
4 ripe bananas
1/4 cup raw agave nectar (you may find you can use less)
1/4 tsp cinnamon
1 tsp vanilla extract (you can also use banana extract)
2 tbsp coconut oil
1 heaping tsp of cocoa powder
1) Blend all of the ingredients together in a blender until completely smooth (except for the coconut oil and cocoa powder). Place in an icecream maker according to the directions.
2) Blend the coconut oil and cocoa powder in a small bowl together with a whisk. Once the dessert is just about frozen, pour the chocolate into the icecream maker. It will begin to make 'chips' throughout. Serve and enjoy!
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