This is a delicious dessert with no dairy in sight for the vegans! Creamy, rich and borderline hallucinogenic!
MAKES 1 TO 2 SERVINGS
For the Sauce
2 tbsp maple syrup
1/4 cup pecans
3 dates, pitted
Make the sauce first so your ice cream isn’t melting while you wait. Using a food processor blend the dates and pecans till smooth and add maple syrup. Blend till it’s a nice, creamy and smooth consistency.
For the Ice Cream
5 pitted dates, soaked (if using medjool dates no need for soaking)
3 frozen bananas, broken into pieces
1 tbsp raw cacao powder OR 1/4 tsp vanilla bean paste (if you want a more of a butter-pecanesque icecream)
Homemade Chilli Cinnamon Chocolate (recipe available - ask me)
Using a food processor blend the dates to a smooth paste consistency, then begin adding bananas and cacao. Cut the chocolate into smaller pieces and add to the mixture once it becomes smooth and creamy also for a divine chocolate-and-chilli chip concoction.
MAKES 1 TO 2 SERVINGS
For the Sauce
2 tbsp maple syrup
1/4 cup pecans
3 dates, pitted
Make the sauce first so your ice cream isn’t melting while you wait. Using a food processor blend the dates and pecans till smooth and add maple syrup. Blend till it’s a nice, creamy and smooth consistency.
For the Ice Cream
5 pitted dates, soaked (if using medjool dates no need for soaking)
3 frozen bananas, broken into pieces
1 tbsp raw cacao powder OR 1/4 tsp vanilla bean paste (if you want a more of a butter-pecanesque icecream)
Homemade Chilli Cinnamon Chocolate (recipe available - ask me)
Using a food processor blend the dates to a smooth paste consistency, then begin adding bananas and cacao. Cut the chocolate into smaller pieces and add to the mixture once it becomes smooth and creamy also for a divine chocolate-and-chilli chip concoction.
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