I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.
250g frozen mixed berries
150g coconut yoghurt
100g coconut water
Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds
Enjoy immediately or pour into a reusable glass container & pop in the freezer
I was excited about making these pops, more about the aesthetics than the taste but when I tasted them it was like an ice-cream with a hard chocolate shell yet the “ice-cream” & “chocolate” is completely raw vegan.
4 bananas, peeled then stick a paddle pop stick in, then freeze in glad wrap / cling film for 24 hours
1/2 cup cacao
1/2 cup coconut oil
Rice malt syrup (allow for maximum 1/4 cup but it is a personal taste)
OPTIONAL ADDITIONS TO DECORATE
METHOD I like to take things at a leisurely pace in the kitchen but for this recipe you need to work fast bc of the raw vegan chocolate going solid.
Fill a bowl 3/4 full w boiling water.
Place the bowl you are making the chocolate in, over the bowl of boiling water to ensure it stays warm.
1. Mix 1/2 cup cacao & 1/2 cup coconut oil together in a bowl
2. add rice malt syrup & continually mix & taste to get to your desired sweetness, keeping in mind that the banana it is going on is already sweet so doesn’t need too much (you can use an alternate sweetener such as Maple Syrup)
3. Once you are ready, simply dip the banana in the melted chocolate sauce. The biggest issue I encountered was by dipping the banana to the bottom of the bowl, the top of the banana kind of melted (rookie error, I know).
4. Repeat – one layer is not enough & doesn’t look thick enough.
5. If you’re going to decorate – now is your chance to roll quickly in coconut / goji berries / chopped almonds.
These taste so good – be sure to give to your friends who don’t think vegans can enjoy good treats!
I kept these in the freezer in a sealed plastic container for about a week.
I am not a raw-vegan & it is highly unlikely I will ever be one. In saying that, I have found it a fascinating experience preparing many a recipe that is raw vegan, especially in the last 6 months. I have honestly found myself at times having to think about whether an ingredient is raw or not.
The first test to see if someone you know is raw vegan is to open their freezer: if you’re confronted by bags of frozen bananas, the likelihood is they are a raw vegan.
I fell in love immediately with the raw vegan ‘smoothie’ aka ‘nice-cream’.
Quite simply it is bananas, peeled then frozen at least for 12 hours, then thrown in a food processor – with a bit of water, coconut water or really anything at all – cacao, LSA, berries, greens (including the currently trending kale) & other fruits to name a few.
If you’re dubious about trying this version of ice-cream, do yourself a favour & try it. It will more than likely be cheaper than ice-cream, is easy to make, there are infinite flavour combinations & it is delicious.