Raw Ice Cream Cake Banana & Blackberries & Avocado

Ingredients

Crust

• 1 cup shredded coconut
• 1 cup raw cashews
• 1 cup dates
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Ice Cream Layers

• 3 big bananas frozen
• 1/2 cup blackberries frozen
• 1/4 tsp spirulina ground
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Persimmon Layer (optional)

• 2 persimmons
• 1 pomegranate (optional for garnishing)

Instructions

Crust

1. Put parchment paper on the bottom of your pie tins. Add your cashews, dates, spices and desiccated coconut to your food processor or blender and pulse a few times until everything comes together and you can form a ball.

Green ice cream layer

1. Add your frozen bananas, spices and spirulina to your food processor and process until you get a soft serve consistency. Spread halve of the batter on top of the crust.

Purple ice cream layer

1. Add the blackberries to the remaining ice cream and pulse until everything is well combined. Now add this on top of your green layer and place cake tins in the freezer.

Persimmon layer

1. Clean your food processor or blender and add in 2 very ripe persimmons and process until its like jelly. Add this on top of your purple layer and sprinkle with pomegranates. Put your ice cream cakes in the freezer for a couple of hours, and you are ready to eat!

Notes

If you don't like pumpkin spice then just use spices you prefer, like cinnamon or vanilla. You can also use a storebought pumpkin spice mix.

Article published on http://rawfoodrecipes.com/

Cherry Ice Cream Cheesecake

Ingredients

Base

• 50g raw almonds
• 50g dates

Cheesecake Layer

• 80g raw cashews
• 25g coconut butter, softened
• 20g cacao butter, melted
• 50g maple syrup
• 2 TBSP cacao powder
• 1/2 cup water

Ice Cream Layer

• handful pitted and halved cherries + 3-4 whole ones
• 1 frozen banana, cut into cubes
• 1/2 vanilla bean
• pinch cinnamon
• 1/4 cup nut milk (or water)

Toppings

• frozen berries, extra chunks of ice cream, and melted raw chocolate

Instructions

1. Add almonds and dates to a small blender and process until sticky. Press the mix in a mini cake pan lined with baking paper on the bottom.
2. Add the ingredients for the chocolate cheesecake to the same small blender and blitz until super smooth and creamy. Scoop on top of the base.
3. Spread the pitted, halved cherries on top of the cheesecake in a single layer.
4. Rinse the blender and add ingredients for the nice cream in the same small blender. Process until it resembles soft serve ice cream.
5. Quickly scoop ice cream on top of the cherries, place the whole cherries on top and pop it in the freezer. Best overnight.
6. To serve, allow the cake to sit on the counter for 3-4 minutes before getting it out of the pan and slicing it. Serve with few extra frozen organic berries and drizzle melted raw chocolate generously.

Notes

To make mini cakes you need a small blender with a small jug. I used the new Vitamix S30 and I reckon the Nutribullet would also do a good job. A regular TNC Vitamix might be too big, you might need to double the ingredients and make a bit of a bigger cake. Good news is that this keeps very well frozen.

Article published on http://rawfoodrecipes.com/

Banana Ice Cream with Chocolate

Ingredients

Banana Ice Cream

• 4 Frozen Bananas, sliced
• Drizzle Raw Agave (optional)

Chocolate Rawnola

• 1½ Cups Oats, divided in half
• 6 Medjool Dates
• ⅓ Cup Pepitas
• 2 Tbs Raw Agave
• 3 Tbs Raw Cacao Powder
• 2 Tbs Water

Instructions

Banana Ice Cream

1. To make banana ice cream, add frozen bananas and agave into food processor, and process until a smooth and creamy consistency is reached.
2. If desired, put banana ice cream back in the freezer for a few hours for a harder texture is reached. For a soft-serve style ice cream, serve immediately.

Chocolate Rawnola

1. Add medjool dates and half of the oats into the food processor, and process until oats are finely chopped.
2. Add date and oat mixture to a bowl, and add all other ingredients. Mix by hands until all ingredients are evenly combined.

1. Either serve granola as is, or dehydrate in the oven at the oven's lowest temperature for one and a half hours. 

Article published on http://rawfoodrecipes.com/ By Chef Sarah Aldrich