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Recipes

Raspberry Raw Sundae with Brownie Bites, Coconut Cream and Peanut Butter Crumbs

Overview

My children love ice cream sundaes and freakshakes. I wanted to make a healthier, raw dessert that still felt like a treat. The frozen banana and raspberry ice-cream has no added sugar and is creamy and satisfying. The raspberries are a good source of anti-oxidants and bananas contain Potassium, Vitamin B6, Vitamin C, Magnesium, Copper and Manganese. The brownie bites and peanut butter crumb are based on a Deliciously Ella recipe and are sweetened with dates and a small amount of brown rice syrup.

Top Tip

As with all desserts this is a treat and is still high in natural sugars and should not be eaten every day!

Ingredients

Banana and Raspberry Ice Cream and Coconut Cream

3 Bananas, chopped into chunks and frozen until solid

200g of frozen raspberries

Coconut milk from a tin – refrigerate the tin overnight and remove the solid fat from the top. This is used to create the coconut cream.

Raw Cacao and Almond Brownie Bites

250g pitted dates

125g almonds

3 tbsp cocoa

2 tbsp brown rice syrup

Peanut Butter and Raspberry Crumb

50g oats

3 pitted dates

½ tbsp brown rice syrup

2 tbsp peanut butter – ensure it has no added sugar.

Method

Banana and Raspberry Ice Cream and Coconut Cream

  1. Place the frozen bananas, raspberries and coconut milk in a high power blender and process until you have the consistency of soft serve ice cream. You will need to stop processing and mix the ingredients during the blending to ensure all the fruit is properly pulverised.
  2. Place into sundae glasses.
  3. Using an electric mixer, beat the solid coconut milk until you have a cream like consistency. Reserve to decorate the sundaes.

Raw Cacao and Almond Brownie Bites

  1. Add all the ingredients into a food processor and process until it forms a sticky ball. You will still see flecks of white almond bits but this gives the brownie texture.
  2. Either roll into small balls or press into a tin, it does not have to completely fill the tin, you should get a rectangle of about 20 cm by 15 cm.
  3. Chill for 3 hours.
  4. If you have not created balls, cut in small squares ready to sprinkle on sundae. Store in fridge, the left over pieces can be eaten as brownie treats, delicious with coffee.

Peanut Butter and Raspberry Crumb

  1. Add all the ingredients into a food processor and process until you have a fine crumb.
  2. Any left-over crumb can be rolled into balls for a raw energy treat or sprinkled on plant-based yogurt.

To Assemble

Fill four sundae glasses with the banana and raspberry ice-cream, top with a spoonful of coconut cream, sprinkle on the peanut butter and raspberry crumb and decorate with cubes or balls of the brownie. You can also sprinkle freeze dried raspberries and raw cacao chips for extra taste and texture.

Choose Ingredients

  • Organic Medjoul Dates

    £2.70 per 100g

  • Whole Almonds

    £1.5 per 100g

  • Organic Cocoa Powder

    £1.80 per 100g

  • Rolled Porridge Oats

    £0.16 per 100g

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