[2]
I found this recipe at http://therawtable.com/recipecoll/neopie.htm [3], and I thought this is a must try recipe! The modifications I made are: no salt used, agave nectar (no honey), fresh dates (not dried and then soaked) and, as extra, maca powder. I also used vanilla power on the banana and strawberry ice cream. I used pecan nuts in the crust, no almonds. I did not use the fresh pealed black plums in the strawberry ice cream. My recipe also yields half of the amount than the orginal recipe. It does take time to get it ready.
Crust
1¾ cup unsoaked pecan nuts
1½ tablespoon raw cocoa powder
½ tablespoon raw maca powder
2 teaspoon raw
vanilla powder
¼ cup raw agave nectar
Chocolate Ice Cream Layer
2 Very hard frozen bananas
3 tablespoon raw cocoa
powder
½ tablespoon raw maca powder
1 teaspoon raw vanilla powder
2 tablespoon raw agave nectar
Banana Ice Cream
Layer
2½ Very hard frozen bananas
1 tablespoon raw agave nectar
¼ teaspoon cinamon
½ teaspoon raw vanilla
powder
Strawberry Ice Cream Layer
1½ cup Strawberries
½ cup Raspberries
¼ cup dried black
plums
1 Very hard frozen banana
1 tablespoon raw agave nectar
1 teaspoon vanilla powder
Crust:
1) Place all ingredients, behalve the agave nectar, in a food processor with a S-blade attached to it, and blend.
2) While food processor is running, add the agave nectar.
3) Let it run until the mixture balls up. If it does not balls up after a while, add 1/2 tablespoon distilled water. Do not add more than this amount because it mixture will turn out to be wet. It is suppossed to be smooth, very smooth, but not wet at all.
4) Remove mixture from food processor and press on a spring form, a medium one, which bottom has been covered with baking paper first.
5) Place spring form in freezer for 30-40 mintues. When ready, then proceed to next step, preparing the Chocolate Ice Cream Layer.
Chocolate Ice Cream Layer:
1) Place all ingredients in a food processor with a S-Blade attached to it and blend until completely smooth.
2) Remove spring form with crust from freezer and pour the choco ice cream mixture on the crust.
3) Return the spring form back to the freezer for 30-40 minutes. When ready, then proceed to next step, peparing the Banana Ice Cream Layer.
Banana Ice Cream Layer:
1) Place all ingredients in a food processor with a S-Blade attached to it and blend until completely smooth.
2) Remove spring form from freezer and pour the banana ice cream mixture on top of the choco layer.
3) Return the spring form back to the freezer for 30-40 minutes. When ready, then proceed to next step, peparing the Strawberry Ice Cream Layer.
Strawberry Ice Cream Layer:
1) Place all ingredients in a food processor with a S-Blade attached to it and blend until completely smooth.
Note: Because my strawberries and raspberries where a bit frozen, I blended then first in the food processor together with dried and soaked black plums (I did not have fresh at hand). This worked perfectly. Otherwise, they won’t blend into the banana and you will end with banana soft ice with chunks of strawberries, raspberrys and plums. I then addded the frozen chopped banana and blended until very smooth.
2) Remove spring form from freezer and pour the strawberry ice cream mixture on top of the banana layer.
3) Return the spring form back to the freezer for 6-8 hours or overnight.
Serving:
Remove spring form pan sides. Lift off with the wax paper and place on serving tray. Let stand at room temperature for about 5 minutes prior to serving.You will need a sharp knife to cut through the berry layer. Return to freezer when you are finished serving as this dish will melt quickly.
