Raw banana ice cream with maple peanut butter syrup & raw peanut butter date medallions
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I ate this for lunch.  It only looks completely decadent.  In actual fact it’s just fruit, dates and nuts.  Ok, with a bit of maple syrup.

 

Banana Ice Cream-

Ingredients- 2 banana’s sliced into medallions and frozen for 2 hours in freezer.  (use a silicon plate for this so you can pop them off)

Directions-

1. Throw your frozen banana’s into the food processor and whir until smooth like ice cream.  wait- it is ice cream.  I swear.

2. Remove to container and return to freezer for harder ice cream.

Maple peanut butter syrup-

Directions-

1. In a small sauce pan on low heat melt 1/4 cup maple syrup into 2 Tbsp melted natural peanut butter.  Stir most frequently until reduced but still runny.   Pour on ice cream.

Raw date medallions-

Ingredients-

3/4 cup raw pitted dates

1/4 cup raisins

2 Tbsp natural crunchy peanut butter

1 Tbsp organic raspberry jelly

4g slivered almonds

1/2 cup oats

raw coconut flakes and toasted almond slivers for garnish

Directions-

1. Put it all in the food processor and whir until it is fully combined.

2.  Roll into balls, sprinkle coconut and slivered almonds on a sheet of wax paper.  Use another sheet of wax paper on top of balls, press down on top wax sheet with an even hand and a heavy plate.  Use a shot glass to cut your new raw date rounds into tiny medallions.  Use tiny bits of creamed honey as glue on a toothpick to garnish with more toasted almonds.

 

Put ice cream in a bowl, pour syrup over top, add some raw cookie medallions and sprinkle with toasted almonds.  This entire serving of fruits, nuts and delicious goodness was about 400 calories total.  All good for you.

 

 

 

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Grillled Tropical Fruit with Rum Coconut Sauce

The sun is shining and we are loving spring in Calgary.  So I celebrated with this amazing, fresh and delicious dessert.  You will love it.

Ingredients:

Coconut Rum Sauce

1 400ml can coconut milk, full fat

2 Tbsp packed brown sugar

2-3 Tbsp GF dark rum

1 tsp. vanilla

ground nutmeg, a pinch

toasted coconut slivers (optional)

 

Grilled tropical fruit

2 bananas, peeled and split in three

2 Altaufo mangoes, peeled, cut into spears

1/2 pineapple, peeled, cored and cut into spears

lime wedges for garnish, and for sprinkling over fruit

 

Directions:

Coconut Sauce-

1. Add coconut milk & brown sugar to a medium saucepan over high heat.  Bring to a boil.  Reduce heat to medium and let hard simmer, stirring occasionally until reduces by half, about 15 minutes.  Sprinkle with nutmeg and stir in rum and vanilla.  Let sit until cooled to room temperature and then refrigerate until thoroughly chilled, about 2 hours.  Mixture thickens as it chills.  Sprinkle with toasted coconut and serve with grilled tropical fruit.

Grilled Tropical Fruit

1. Preheat grill to high.  Clean grill well with brush.  Oil the grill with a little vegetable oil to keep the fruit from sticking.

2. Reduce heat to medium.  Grill bananas,  mangoes and pineapples until nice grill marks appear and fruit softens slightly.  About 3 minutes per side.  Serve warm with coconut rum sauce.

 

 

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