This is more of an idea than a recipe as it changes everytime I make it according to the size of the bananas, how chocolately I want it, if i have berries etc. So feel free to play around with it!
NB The picture is terrible but it tasted soooooo....good! It was a little softer than normal as I fluffed about taking a photo.
serves 6 (cause there's 6 in my family)
VARIATION 2- this is more a totally different idea but straight frozen mango blended up makes a magnificent nice-cream. You can add a dollop or 2 of kefir or yoghurt for a creamier texture.
Lots of topping variations- berries, nuts, seeds cacao nbs...go wild!
chuck the lot (not the toppings) in to a food processor and blend. You may need to hold it down if it starts jumping around. Getting the frozen fruit started can be tricky.
I don't suggest a stick whizz. I burnt one out doing this. They don't seem to have the strength to do it.
1 cup of good coconut oil
1/2 cup of raw cacao
honey or maple syrup to taste (start with 1/4 of a cup an work up from there)
3tbls of nut butter (peanut butter is yummy but almond/cashew etc will be yum too)
a pinch of Himalayan salt
chopped/crushed nuts, goji berries, cranberries etc etc to sprinkle over the top
Put all the ingredients except the extra nuts and dried fruit into the food processor or use a stick whizz. Whizz until well combined.
Pour into a lined baking tray- the larger you use the thinner the chocolate. Sprinkle nuts etc over the top. Pop into the freezer for about 15-20min.
Cut in to chunks and devour. Store in the freezer as the coconut oil will melt very quickly.
I'm sorry to say that I cannot remember where this recipe came from as I have been making it for so long. I copied it out and have used it ever since! If you know where it is from please let me know so I can give credit.
2 cups of raw walnuts
21/2 cups of dates, pitted (I use dried)
1 cup of raw cacao
1 cup raw almond, chopped into pieces similar to crushed
1/2 tsp of Himalayan salt
Process the walnuts in the food processor until finely ground.
Add cocao and salt and pulse to combine.
Add the dates through the shute one at a time.
The mix should resemble cake crumbs and hold together when pressed.
Stir in the almonds and press in to a square cake tin about 20cmx20cm. Place in the freezer for a couple of hours. Use a serrated knife to cut in to about 16 pieces.
NB Go slowly adding the last few dates as too many will turn the brownie to fudge. Still yummy but it won't have that cake like crumb about it.
My favourite thing to do is potter about in the kitchen! Me and a million others haha! There's about a billion blogs out there on food so all I want to achieve here is a collection of usable recipes for my clients that are healthy and easy!
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