Holidays are about sharing great company, and great food. Desserts are especially fun to indulge in to celebrate. I love ice cream, but the body does not love dairy. So, my absolute favorite ice cream alternative is my homemade raw ice creams. I use nuts, or coconut meat, or bananas for my base. The flavors and texture are amazing! Today’s recipe is for a banana based ice cream, served with a fresh berry sauce. It’s a great treat. Enjoy!
Raw Chocolate Banana Ice Cream.
Ingredients:
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
Preparation:
Place in food processor and blend well. Freeze for 1-2 hours. Remix in food processor, place back into container and freeze.
Raspberry Sauce.
Ingredients:
1 cup fresh raspberries
1/2 cup frozen raspberries
1/4 cup soaked dates
2 squirts of Agave nectar
Preparation:
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.
Assembly:
Place generous scoops of the chocolate banana ice cream in a bowl. Drizzle the sauce over top, and garnish with your favorite nut cream.
Serving suggestions:
Include a scoop of your favorite raw vanilla ice cream or other flavor. Garnish with cacao nibs, goji berries, or chopped nuts.
Vega-Riffic Recipes 