This ice cream recipe is very versitile and yummy! It's Dairy Free, Vegan, Paleo / Primal friend AND is no sugar added.
Serves: 1 serving
⅓ cup coconut cream or ½ cup coconut milk
⅔ cup water (or ½ cup water if using coconut milk)
100g banana, frozen
40g blueberries, frozen
20g raspberries, frozen
90g strawberries, frozen
½ teaspoon vanilla extract
A high speed blender like a Vitamix OR a decent food processor
Add your coconut cream (or milk) to your blender, add enough water to equal 1 cup of liquid. Add in the rest of your ingredients.
Blend on medium speed using plunger if needed (or scrap the sides down if your blender doesn't use a plunger). If using a food processor, pulse several times, scraping down the sides as needed. Blend until creamy and smooth.
Serve immediately or you can stick this in the freeze for 30 minutes to firm up more if desired.
So we’ve given you a basic chocolate sauce recipe, but you need more ideas? How about a kid friendly activity that tastes yummy? Chocolate covered bananas. You can stick these in the freezer for an on the go, frozen treat, a great alternative to dairy ice cream!
Peel 1 banana, cut into little pieces or snap in half and cover with 1 tablespoon chocolate sauce, or for big batches, dip bananas into bowl of chocolate. Put in freezer for 15 minutes to firm chocolate or put on sticks and freeze for an ice cream like treat. This is a fun activity to do with children that is very delicious! Definitely try it some time!
Prep time: 1-15 minutes Serves: 1
allergies: cocoa (cacao), coconut oil, honey***, banana
Raw friendly, and ***vegan friendly if you make chocolate sauce without honey
Everyone likes chocolate right? Well typically you wouldn’t associate chocolate with healthy food however, this raw food chocolate sauce is fantastic and healthy, especially when compared to the bottled chocolate sauce sold in grocery stores these days. If kept in a glass jar or air-tight container, it will keep very easily for 2 or more weeks in the fridge however, I’ve not had it last that long before (gets eaten too fast!). Use agave for vegan version or use maple syrup for vegan nonraw version!
1 cup honey or agave
1 cup raw cocoa (cacao) powder
7 tablespoons coconut oil (warmed in a jar sitting in hot water)
1 pinch salt (optional)
1/4 cup water (use more if you don’t want it to turn solid)
Put all your ingredients in a bowl and mix with hand mixer OR put into blender, and blend until smooth. This recipe is so simple, a child can do it. (see video for proof!)
That’s it! Super easy, store in tight fitting container or glass jar for 2 or more weeks, good luck having it last that long.
Makes 2-3 cups
Prep time: 5 mins Serves: 32-40 (1tablespoon)
allergies: coconut oil, honey, chocolate
Raw food friendly, substitute agave or any other sweetener+water for vegan friendly.