If you love peanut butter and banana sandwiches and you love ice cream.. then keep reading! This raw vegan dessert is packed full of nutritious ingredients.
Check your peanut butter ingredients and make sure it contains only peanuts and a little salt. A lot of peanut butters contain vegetables oils and sugar which are best avoided.
Choose bananas that are ripe with a few brown spots of maximum sweetness and flavour.
1 cup raw nuts (I used a mixture of almonds, cashews and sunflower seeds)
1/2 cup desiccated coconut
1/4 cup cocoa powder or raw cacao powder
Pinch of sea salt
1/2 cup dates, pitted
1/2 tsp vanilla extract
2 Tbsp Blue Coconut Coconut Oil
PEANUT BUTTER & BANANA CREAM:
2 large ripe bananas (or 4 small)
1/2 cup all natural peanut butter
1/4 cup coconut cream
1/4 cup Blue Coconut Coconut Oil, melted
1 tsp vanilla extract
3 Tbsp Blue Coconut Coconut Oil, melted
1 Tbsp honey or maple syrup
1 Tbsp coconut cream
2 Tbsp cocoa powder or raw cacao powder
In blender or high powered food processor, blend the nuts/seeds, coconut, sea salt and cocoa powder into a crumb.
Add the dates, vanilla and coconut oil then pulse to combine.
Press the base into a lined cake or brownie tin and set aside.
Blend all cream ingredients in a blender or high powered food processor until smooth.
Pour this over the base and place in the freezer for 1 hour.
In a bowl, mix together the chocolate ingredients. Drizzle this over the slice. The chocolate should immediately turn hard once poured onto the semi frozen slice.
Best kept in the fridge but freezes well too!
Makes 16 large pieces or 32 small pieces