Mia, 23, Sweden. Trying to live a healthier and happier life, building a better relationship with food & with myself.

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Raw chocolate and banana ice cream cups
Ingredients: 
For chocolate cups:
120g/1cup buckwheaties
20g/3tbsp cacao powder
3 medjool dates
75ml/1/3 cup water
For sauce:
25g/2tbsp tahini
10g/1½tbsp cacao powder
1 medjool date
c. ¼ cup water
For ice-cream:
250g 3 frozen bananas (you should break these into chunk and place into a freezer bag before freezing)
1/2 vanilla pod (optional)
Preparation: 
Make the chocolate cups:• In the processor process half the buckwheaties to a flour.• Into a bowl place the whole buckwheaties, the buckwheat flour, and the cacao.• Put 3 dates into the processor and add the water. Process into a sticky jam-like mixture.• Add the date mixture to the buckwheat and cacao and work together well until you have a sticky dough.• Line the base and side of four 3-inch muffin tins with the mixture.• Place these into the freezer while you make the other parts of the dish.
Make the sauce:• In the processor, combine the tahini, cacao and dates, adding the water bit by bit until you have thick and creamy sauce.
Make the ice-cream:• Take the banana chunks out of the freezer. Leave them in the bag and break them up – this will be too difficult to do if you take them out as they are really cold!.• Working quickly, deseed the vanilla (if using) and put to one side.- If you are using a juicer:• Put the banana chucks through the masticating juicer, catching the resulting ice-cream in a bowl. Add the vanilla seeds and mix well, work quickly!- If you are using a food processor:• Add the chucks of frozen banana and vanilla seeds to the bowl and process, including a piece of fresh banana if needed to help the processor.
Assemble the dish:• Upturn the chocolate cups to get them out of the muffin cases and place on your serving dish.• Scoop a generous spoonful of banana ice-cream into each chocolate cup.• Pour over a smooth and creamy portion of sauce.

Raw chocolate and banana ice cream cups

Ingredients: 

For chocolate cups:

  • 120g/1cup buckwheaties
  • 20g/3tbsp cacao powder
  • 3 medjool dates
  • 75ml/1/3 cup water
  • For sauce:
  • 25g/2tbsp tahini
  • 10g/1½tbsp cacao powder
  • 1 medjool date
  • c. ¼ cup water

For ice-cream:

  • 250g 3 frozen bananas (you should break these into chunk and place into a freezer bag before freezing)
  • 1/2 vanilla pod (optional)

Preparation: 

Make the chocolate cups:
• In the processor process half the buckwheaties to a flour.
• Into a bowl place the whole buckwheaties, the buckwheat flour, and the cacao.
• Put 3 dates into the processor and add the water. Process into a sticky jam-like mixture.
• Add the date mixture to the buckwheat and cacao and work together well until you have a sticky dough.
• Line the base and side of four 3-inch muffin tins with the mixture.
• Place these into the freezer while you make the other parts of the dish.

Make the sauce:
• In the processor, combine the tahini, cacao and dates, adding the water bit by bit until you have thick and creamy sauce.

Make the ice-cream:
• Take the banana chunks out of the freezer. Leave them in the bag and break them up – this will be too difficult to do if you take them out as they are really cold!.
• Working quickly, deseed the vanilla (if using) and put to one side.
- If you are using a juicer:
• Put the banana chucks through the masticating juicer, catching the resulting ice-cream in a bowl. Add the vanilla seeds and mix well, work quickly!
- If you are using a food processor:
• Add the chucks of frozen banana and vanilla seeds to the bowl and process, including a piece of fresh banana if needed to help the processor.

Assemble the dish:
• Upturn the chocolate cups to get them out of the muffin cases and place on your serving dish.
• Scoop a generous spoonful of banana ice-cream into each chocolate cup.
• Pour over a smooth and creamy portion of sauce.

(via maristy)


Sunday, January 15th 2012 at 3:51PM          ▲ 349  notes          ▲ food, dessert, raw food, raw vegan, recipe,
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