This is a very versatile recipe that can be frozen for ice cream, refrigerated for a rich pudding or fudge, or dehydrated for a chewy brownie. It's packed with superfood energy, protein and omega 3's!
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For Brownie Batter/ Ice cream:
makes approx. 2 cups
-About 1/4 cup chia seeds (soak in enough water to cover seeds completely, may add more water later for desired constancy)
-7 Dates (Soak till soft)
- 2 Tablespoons Cacao Nibs
-1 teaspoon Maca powder
-1 teaspoon Gogi berrie powder
- 2 Tablespoons Coconut Butter
- 2 Tablespoons Almond Butter
-2 Tablespoons Cacao Powder
- 1/8 teaspoon sea salt
(stevia to taste- optional)
Blend throughly to desired consistency adding more water if needed.
For brownie pudding eat as is or for brownies, spread in a pan and dehydrate for a couple hours.
For ice cream, freeze until ready to eat
For hard Chocolate candy shell or add chocolate chunks to brownie batter:
-1/2 Cup Cacao Butter (melted at very low heat)
-1/2 Cup Cacao Powder
-Stevia or other sweetener to taste
-Pinch of sea salt
For chunks to add to batter, allow to harden in freezer and finely shave or chop and add to batter
For Hard candy chocolate sauce pour over ready to serve ice cream and allow to harden.
It is my ultimate raw food dessert...I can't imagine why you would ever want to eat a non-raw pudding when you could have this!
You can find more raw recipes on my website: http://pathlesstrodden.com
To my delight, this shake is more vanilla than banana. I made this to cure a craving my husband was having. I think one of the keys is to use a less ripe frozen banana. The less ripe the less banana flavor. This recipe was the answer to my previously SAD eater husband when he told me he was REALLY craving a vanilla milkshake. It's not just delicious, it also provides great energy and usable protein! Check out other recipes at http://reneegoesraw.wordpress.com/
I am going to warn you straight off the bat before I proceed any further - this ice-cream is hard to quit eating! So if you are prepared for a few extra calories on the lips and hips, and get excited by bananas, look no further than this delectable vegan banana ice-cream, that can literally be blended up in 5 minutes. Well – half an hour if you include the time churning in the ice-cream maker. But you can walk around the house doing other things while the machine is working it’s magic! I will say that you will need a high speed blender such as a Vitamix in order to make an ice cream with a really creamy texture. A regular blender will yield a more grainy result. Everyone loves this ice cream - even the most devout cream dreamers and dairy devotees. This ice cream is so rich and creamy that it really is hard to believe that there is absolutely nothing bad in it! The secret to this ice cream’s success is to use extremely ripe bananas to capitalize on the natural sweetness. This recipe is really fool proof – literally child’s play. Actually, this would be a fantastic recipe to make with children to introduce them to natural ice-cream making. You could add 1 ripe banana, and substitute berries for berry ice cream. You could try other fruit. You could add in coconut and chocolate. The sky is the limit.
The best chocolate ice cream I've ever made! Who would want to eat processed one, after eating this?! Yum!