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mouthwatering recipe by Jade of Panaceas Pantry
Be sure to bring your mushrooms to Christmas! Make a next level, and seriously high vibrational dessert for the holidays. This will be as healthy as exquisite desserts can ever get, AND it'll make everyone at the party be beyond obsessed with your creation.
SALTED DATE, CASHEW, BANANA MAGNUMS, RAW STYLE! Perfectly soft straight out from the freezer (no defrosting time, unlike many vegan ice creams), and will be a family pleaser. If you want want to boost it with plant medicine, I recommend adding reishi powder to the chocolate!
INGREDIENTS:
¾ cup Medjool dates, pitted
1/2 cup cashews, soaked 2 hours then drained
2 Tbsp natural peanut butter
2 Tbsp coconut oil
2 Tbsp rice malt syrup
1 ripe banana
2 Tbsp coconut oil
½ tsp good quality salt
1/2tsp Reishi (calculate about 1/2tsp per ice cream)
Prep Time: 20min
METHOD:
Add all the ingredients to a high-speed blender and blitz until very smooth.
2. Spoon mixture into desired ice cream moulds, and insert popsicle sticks.
3. Freezer for a minimum of 4 hours.
4. When ready, melt 50 grams dark chocolate + in a heat proof bowl over simmering water 1 tsp coconut oil. Remove melted chocolate from heat.
5. Remove ice creams from the moulds, then dip into melted chocolate, setting on a lined baking tray. Transfer back to the freezer to set.
Once set, store in an air tight container in the freezer. Eat straight from the freezer (no need to defrost- they are ready to go!)
Photo and recipe by Jade of Panaceas Pantry
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