Raw Chocolate Banana Ice Cream:
3 frozen peeled bananas
2 scoops (about 3-4 T) raw cacao powder
2 T Agave nectar
2 tsp. vanilla
3-4 drops chocolate flavored SweetLeaf liquid Stevia
Place in food processor and blend well. Freeze for 1-2 hours. Remix in food processor, place back into container and freeze.
Raspberry Sauce:
1 cup fresh raspberries
1/2 cup frozen raspberries
1/4 cup soaked dates
2 squirts of Agave nectar
Place in food processor and blend well. Store in a squeeze bottle container in the fridge. Drizzle sauce over ice cream, salad, or your favorite fruit. Great flavor!
The image shows this recipe with an additional scoop of my favorite raw Vanilla Ice Cream that I found through Raw Food Right Now.
Vega-Riffic Recipes 