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| Raw vegan ice-creem and chocolate sauce |
The dessert for our second raw dinner party was raw vegan ice-creem and chocolate sauce. Served up with a small slice of classic cheezecake from the first evening.
When we attended the Raw Food Seminar (see this post), we received a set of DVDs in which Peter and Beryn demonstrate many of their recipes. When I watched the one showing this ice-creem, I was amazed. It was so simple, so wonderfully tasty and looked oh so like ice-cream.
The ice-creem
Ingredients:
Frozen bananas (one per person)
Handful of Brazil nuts (or whatever nuts you fancy or happen to have in the cupboard).
You do need a good juicer, fitted with the processing adaptor.
Method:
Break or cut the bananas into about 4 pieces each, to fit into the juicer.
Pop a piece of banana followed by a nut or 2 into the juicer. Continue feeding alternating banana and nuts into the machine, and this amazing ice-comes out the other end.
You can vary this recipe by adding in cacao nibs to make choc chip ice-cream, or whatever you fancy.
The chocolate sauce
Ingredients:
1/3 C melted coconut oil
1/4 C agave syrup
1/4 cacao powder
Method:
Whizz together on low speed and pour over ice cream.
The ice-creem is so quick to make (as long as you have the bananas already frozen in the deep freeze).
I had great fun making the ice-creem right there and then in front of our guests.
The chocolate sauce, I made a bit earlier. Pour it into a small jug in warm water to keep warm and runny.
A really great dessert to impress your guests!
Bon apetit.
