Desserts

Raw Berry Coconut Cheesecake

cheesecake vegan

So, when you’re having hardcore meat and dairy lovers round for tea, what in god’s name do you make for them and more importantly what about dessert? You make this of course, this raw berry coconut cheesecake.

Yep, it’s vegan AND raw, so I’m breaking them in gently but boy it’s good and nuts don’t need cooking. This is pure heaven on a plate and our guests thought so too. Thank the lord.

vegan cheesecake

There’s something about inviting meat eaters round for tea, like I almost feel guilty about subjecting them to plant based food as a break from their meat twice-daily norm. Really, come on, it’s not that bad – some veggies just for one meal for one day of your life. I like eating this way, I know how good you can feel so for me I just cannot believe how much of a novelty it becomes for other people. Y’know – not having meat or dairy at lunch time is like, so weird? What’s happening to the world when we can’t seem to have a couple of animal free days a week? Ah man, c’mon stop breaking my heart.

cheesecake vegan

Who were these ‘people’ anyway? Russ’s parents, who love their meat and love their dairy desserts. The thing is we don’t actually broadcast our food choices unless at family occasions where we’ll always cater for ourselves and take an appropriate dish. I gotta say people are generally OK when you’re a vegetarian, ‘but you still eat dairy and eggs, right?’, followed by a deep breath and then an ‘oh good’ when you nod yes. That’s why we haven’t gone there with family, it really feels like treading cement so when Russ’s Mum asked whether we ate dairy and Russ answered no, I really was not prepared by the reaction which was a mixture of disappointment, disapproving, judgement, bewilderment and slight anger. Really, I was cringing inside and upset for days after. It was just plain awkward.

Anyway, I had to have a show stopping dessert, a dessert that says yep there’s no egg, milk or cream in me but geez i’m the best god damn cheesecake you ever ate. Period.

This did it. Thank you raw berry coconut cheesecake. You made my day. You made that cringeworthy moment not so bad.

vegan cheesecake

Raw berry coconut cheesecake

(8 slices)

crust:
1 cup almonds
1 cup dates
1/2 cup dried coconut
pinch of sea salt

cream:

2 cups cashews (soaked for 4 hours)
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup water
juice of half lemon
pinch of sea salt
1/2 teaspoon vanilla extract
1 heaping cup of berries (I used frozen raspberries + blueberries)

berries + raw coconut for dressing (entirely optional)

method:

1. In a food processor or blender pulse the nuts to a fine crumb. Then add the coconut, dates + salt continuing to pulse until a sticky smooth dough forms. I used a Vitamix so had the push the ingredients around a little to get it all smooth. Press mixture firmly, evenly + smoothly into a 7 inch springform pan.
2. Drain + rinse cashews. Blend with remaining cream ingredients apart from the raspberries. Pour half the mixture over the almond crust + place in the freezer for 1-2 hours.
3. Add the raspberries to the remaining cream mixture + blend to a pretty smooth mixture. Pour the pinky/purply cream over the cheesecake. Freeze for 4 hours until set or overnight.
4. Remove from freezer 2 hours before serving + top with delicious things like more berries + coconut.

 

 

Super Moist Wholegrain Carrot Cake + Why You Don’t Have to Ditch the Sugar!

Since being pregnant I am into Cake. Like really into it. But I’m also quite health conscious and I don’t see why my poor baby has to suffer processed white flours, refined sugars and trashy fats. But that’s fine because there is no need with cake like this, a cake that, to be quite frank is wholly acceptable to eat EVERYDAY – hell twice a day. What….I’m pregnant and finally past that nausea stage which means food is my friend again! There’s so much stuff out there suggesting we give up sugar, I agree, I really do but we don’t need to give it up 100% but rather the refined processed junk, yuk! I’m gonna tell you about sugar that is actually a health tonic- truly and sincerely. It’s all OK.

carrot cake vegan

So anyway, I made THIS fruit cake and it knocked my socks off (yeah I like old lady cakes mostly) but the thing is I ate most of it and that makes me feel bad cos it’s Russ’s favourite cake too. My excuse is pregnancy. No matter, I’m gonna make this badass snackage again and ice the hell out of it.

So this one’s for you Russ. Well just a slice or two maybe!

Sorry to go on but gosh I love small wonders like this….. a carrot cake that’s healthy as hell. Yeah yeah what does that even mean- it means this:

WHOLEGRAIN
NO REFINED SUGARS
ZERO TRASHY FATS
THERE’S VEGETABLES, OH AND FRUIT
HIGH FIBRE

vegan carrot cake

Now about the molasses…..hello…sugar with health benefits is good enough for me. This is the good stuff that’s left behind after we’ve taken the toxic stuff from sugar cane. It’s dark, rich, sweet, healthful- this IS the good, good, good stuff. With such a low glycemic load, it’s even fine for diabetics. Good for regularity if you know what I mean, owning 14% of our iron and 12% calcium needs in 1 heaping tablespoon and also linked to improved hair health. Blackstrap molasses are literally a health tonic. There you go, no need to give up sugar! Other lovely healthier alternatives to refined sugar are dates, xylitol and coconut sugar. Sugar is not evil ­čÖé Just on the phone to Mcvities and Mr Kipling now to tell them, lol!

carrot cake vegan

And about the spelt flourÔÇŽ..I know it’s not strictly a GF flour but hey it’s pretty low in gluten and a breeze to bake with. You can literally sub white flour in EVERY recipe and it works brilliantly. It’s tasty too, like in a sweet nutty way. The truth is I wanted to add walnuts but I was out, I think I ate them on my porridge so I used coconut and I was loving it.

Fear not, it’s not one of those – ‘this tastes healthy’ cakes. It IS NOT at all.

Vegan Carrot Cake

Super moist wholegrain carrot cake

1 heaping cup coarsely grated carrot
3/4 cup raisins
1 1/4-1/2 cup water
1/2 cup molasses
30g vegan butter or coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups spelt flour
1/4 tsp salt
1/2 tsp bi-carb soda
1 teaspoon baking powder
1/2 cup shredded coconut

Method:

1.  Preheat oven to 160ºC. Combine first seven ingredients in a saucepan. Stir over a low heat until smooth, simmering + the dried spices are dissolved.

2. Allow to cool. Stir in sifted flours, salt & baking powder + soda with coconut.

3. ┬áPour into well greased 7″ cake tin.

4.  Bake for 1 ¼ hours. Remove. cool. Tuck in. Save some for others.

Dairy Free Chocolate Birthday Cake

No not my birthday, mine’s July! I took this to my brother’s 40th tea party at my Mum’s house. She’s a good kid.

vegan birthday cake

So yeah, when you go over to the vegan side, mainstream cake is like really hard- eggs, butter, milk etc. It’s one big animal party in a cake. The thing is I like some chocolately dense cakeage and I knew I had to do something about it, so I made this. It really is like your average sponge, nothing ground breaking but hey I wasn’t trying to break any plant based cake ground but rather master a simple Chocolate Cake. I just swapped each animal ingredient for a plant ingredient such as coconut oil and nut milk. YUM! Of course I topped it with kiddy sprinkles, I was trying to be popular ­čśë and make an appealing looking chocolate cake.

Vegan birthday cake

The other thing is I am pregnant, 5 months pregnant and I figured I will soon have the responsibility of being able to knock up a chocolate sponge that’s delicious and healthy too. C’mon, what Mum can’t make cake? Crikey, still can’t get used to that word.

I love how this is wholegrain with no dairy and no unrefined sugar. I know a few peeps who would knock me for this in a ‘oh let your hair down girl, it’s a birthday!’ I just say ‘bugger off’, life’s already short and ‘my’ cake is delicious and healthy and the bonus is it wont make you feel sluggish, collapse your bowls later in life, or cause a nice bit of type 2 diabetes. Steady on!

Vegan chocolate cake

It’s so easy too and takes 3 minutes to knock up with ALL the ingredients available at your local Sainsbury’s. The thing is if you don’t have coconut oil, use another vegetable oil such as canola, same goes for xylitol, just use raw cane sugar or maple syrup (but please do get involved with xylitol as it’s truly amazing stuff).

Not having an overly sweet tooth, chocolate cake has been on my to do list for a while, yeah who else can say that?! Anyhow, it’s done now and the result was: SUCCESS.

Vegan birthday cake

I have 4 nieces and they all ate this…..and enjoyed it too. There was a non vegan sponge and carrot cake too at the party. Fact is THIS vegan birthday cake got eaten first, seriously! Ashamed to say this recipe makes a pretty small cake, so next time I plan to double the ingredients and sandwich two seven inch cakes or make a larger single layer!

My work here is done.

Vegan birthday cake

Vegan Chocolate Cake

(8 slices, big ‘uns)

1 1/4 cups spelt flour
3/4 cup xylitol
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup almond milk
1 tsp distilled white or apple cider vinegar
1 tsp vanilla extract
1/3 cup coconut oil

chocolate topping:

4 tbsp margarine
1/2 cup xylitol
2 tbsp almond milk
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract

sprinkle with anything

method:
1. Preheat oven to 180 º CELSIUS. Sift flour, baking powder + cocoa into a large mixing bowl. Add the xylitol + salt, combining thoroughly. In a measuring jug, mix the remaining ingredients + add to the dry mix. Using a whisk, combine the mixture thoroughly resisting the urge to drink it all.
2. Transfer to a greased 7 inch cake tin. Bake for 30 minutes.
3. Remove + cool completely.
4. Meanwhile, combine all the chocolate topping ingredients in a small pan over a high heat and stir until smooth, silky + fully combined. This will thicken as it dries so glaze cake within 5 minutes + top copiously with yummy things like berries, cocoa nibs, sprinkles or anything that takes your fancy.

Vegan Boiled Fruit Cake

I love dried fruit so it’s no shock that fruit cake is one of my favourite cakes. Actually, it IS my favourite cake. Raisins, sultanas, dates, apricots, currants, cranberries, blueberries – all of ’em, I love them. So it was hard for me growing up with a sister who picked the raisins out of her muesli, the currants out of her buns, the dates out of her puddings and turned her nose up at a moist iced wedding cake! What is she mad!? It actually stumped me because there is nothing nicer than a thick slice of fruit cake, to me anyhow. A big statement but so true.

Vegan Boiled Fruit Cake Vegan Boiled Fruit Cake

It seems that everybody’s Nan or Mum makes the best bolied fruit cake recipe ever so I’m not claiming this is the best by any means but it’s certainly free of any animal products (love that of course), is possibly a little lower in sugar, undoubtedly wholegrain too. This vegan boiled fruit cake is already a winner to me. Ok, this is better than your Mum’s and your Nan’s, sorry.

vegan boiled fruit cake

So why is this vegan boiled fruit cake better than your Mum’s?

It’s vegan- yippeee. I DON’T need cow stuff in my cake and nor do you!
It’s lower in sugar, dried fruit is pretty sweet already right?
Hello wholegrain. Spelt flour is pretty impressive when it comes to baking and much higher in fibre and lower in gluten than your average white flours. Spelt flour is a good friend.

So yeah it IS better than your Mum’s AND your Nans – so so sorry but it’s true.

vegan boiled fruit cake

Oh and another thing, fruit cake isn’t just for Christmas but all year surely. There is nothing better than a pot of tea and a wedge of fruit cake in the afternoon, or evening! Oh and the smell of freshly baked fruit cake is pretty hard to beat for me too.

Vegan Boiled Fruit Cake
Enjoy and get fruity.

Vegan Boiled Fruit Cake

120 grams vegan butter
1/2 cup raw brown sugar
400 grams mixed fruit
1/4 cup chopped cherries
1/4 cup chopped walnuts
1 teaspoon bicarbonate soda + 1 teaspoon baking powder
1 tablespoon mixed spice
1 cup almond milk
1/4-1/2 cup water
2 cups spelt flour

Method:

1. Preheat oven to 160┬║C + line a 7-8 inch cake tin.
2. Meanwhile add all the ingredients apart from the flour to a pan over a low heat + simmer for 10 minutes.
3. Allow to cool before adding the flour. Once the flour + fruit mixture is thoroughly combined transfer to the cake tin + bake for 1 hour or until an inserted skewer comes out clean.
4. Allow to cool on a wire rack before serving.

Cake Batter Doughnuts with Chocolate Coconut Frosting (Vegan)

doughnut vegan
I had a Krispy Creme once and I didn’t like it, it was such a major disappointment to me. See, I was really looking forward to it, a little too excited perhaps but in anticipation for the doughnut of my life. The thing is, it was really just something and nothing, as light and airy as a feather, sickly sweet, a tad dry + very much a ‘take it or leave it’ kind of doughnut. Maybe I’m just weird but they just didn’t taste like real food.

These are NOT ‘take it or leave it’ doughnuts. Not at all.

vegan chocolate doughnuts

These have real substance, a subtle sweetness, creamy vanilla undertones and a hard crispy chocolate coconut frosting. This is the way I like my doughnuts; substantial, delicious, feel good and plant based. I made these twice in the space of two days, they really are that good. They may not be the glossy, uniformed, additive laden doughnuts from the supermarket but they are real, rustic and full of healthy ingredients.

chocolate vegan doughnut

These cake batter doughnuts are spelt based so much lower in gluten and higher in fibre which is why they’re miles more satisfying than regular doughnuts. With a lot less sugar, no dairy whatsoever and zero additives these are my doughnut of choice. Life’s too short to eat crappy fake, sugary, greasy doughnuts stuffed with who knows what and I really do care about this. Spelt cake batter doughnuts are surely the way forward, especially as they take five minutes to throw together and twenty to bake. Job done.

doughnut stack

Cake batter doughnuts with chocolate coconut frosting

(6 doughnuts)

1 cup spelt flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup sugar
1 flax egg (1 tablespoon crushed flaxseeds to 3 of water)
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2/3 cup almond milk
1/2 teaspoon apple cider vinegar

frosting:
1 tablespoon coconut oil
1 tablespoon cocoa
1 tablespoon maple syrup
1 tablespoon dried coconut

method:

1. Preheat oven to 200 ┬║C. Combine the first four dry ingredients in a large mixing bowl + set aside.
2. Mix the remaining wet ingredients together throughly + add to the dry mixture, taking care not to over mix.
3. Transfer the batter to a greased doughnut pan + bake for 20-25 minutes or until an inserted toothpick comes out clean.
4. Combine frosting ingredients and ice each cooled doughnut well. Neatness not necessary.

Sugar + Dairy Free Chocolate Coconut Freezer Fudge

coconut topped vegan fudge

Imagine a recipe which took just a couple of minutes to throw together, was full of nothing but whole, healthy, superfood ingredients and was tasty as hell.No dairy, no sugar fudge

This sugar + dairy free fudge is one of those recipes. Zero added sugar and no dairy. 100% natural ingredients. Yummy. Yes it’s possible. Oh my oh my!!Sinless fudge

I don’t know anyone who doesn’t like fudge including me but have you try finding dairy free fudge in the supermarkets? I can’t. Plus, most fudge is packed full of sugar, so much so it’s often far too sweet. This chocolate coconut fudge is rich, deeply chocolatey, and just sweet and creamy enough. That’s all I’m asking for and this delivers.A slab of sinless fudge

I really love chocolate and coconut as a combo (hello bounty) and the coconut gives this fudge a creamier nuttier taste to make up for the missing dairy. I prefer using apple sauce as a filler/sweetener as I find banana can give a strange after taste, especially if it isn’t really really ripe.┬áThis should be stored in the freezer and removed 10 minutes before eating to allow it to soften slightly. Please don’t expect a replica of pick ‘n’ mix fudge as this is entirely different, for a start it really is good for you and is best enjoyed cold from the freezer.Coconut chocolate fudge......sinless

Sugar + dairy free chocolate coconut fudge

(makes 6 squares)

4 tablespoons coconut oil
2 tablespoons finely shredded coconut/powder (blend if it’s too coarse)
2 tablespoons coconut milk
1/4 cup apple sauce
1 tablespoon cocoa
pinch fine sea salt

method:

1. Gently melt the coconut oil over a low heat. Meanwhile add the coconut powder + milk to a cup + microwave for 30 seconds. It should be like a thick paste.
2. Add the coconut paste + the remaining ingredients to the pan + stir well to fully combine.
3. Transfer to a parchment lined container, sprinkle with coconut if desired + freeze for 30-60 minutes.
4. Remove from the freezer, slice + devour. Store in the freezer + remove 10-15 minutes before eating.

 

 

Simple Spiced Cookies (Vegan)

christmas spiced cookies

When I was a kid I used to make these incredible ginger, crunchy, hollow biscuits that everybody seemed to love, including me. They must have been pretty good ‘cos I was literally making them every Saturday! I miss them.┬áSimple spiced cookies

Anyway, these are not those biscuits but I will be having a little think about sourcing that old recipe for old times sake. These are a bit different from my childhood favourite as for a start they’re softer with no crunch and don’t contain any dairy (this is a good thing of course) but they are packed full of ginger and other warming winter spices. Think Christmas cake; orange, ginger, nutmeg, cinnamon……love, love, love these flavours. Oh, these are quick too, super simple to throw together and ready in a jiffy. I actually think it would take longer to drive to the supermarket and buy a packet of ginger nuts! They have currants in too, I like currants, they seemed to have been forgotten about. It’s all about raisins and sultanas so I buy currants to keep the love alive! It’s true isn’t it?Simple spiced cookies

There’s no rubbish in these either, wholegrain, low gluten and no dairy, yep just wholesome healthful ingredients. This is my kinda cookie. This should be everybody’s kinda cookie!Simple spiced cookies

Simple Spiced Cookie

(makes 12-15)

1/2 cup currants
1 cup spelt flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon each of cinnamon + ginger
1/4 teaspoon each of nutmeg + all-spice
3 tablespoons vegan butter
1 flax or chia egg (1 tablespoon of seeds to 3 of water)
1/2 teaspoon vanilla extract
1/4 cup maple syrup

1/2 cup powdered sugar
juice + zest of orange

method:

1. Preheat oven to 175ºC. Combine the first 6 dry ingredients in a large mixing bowl.
2. Combine the remaining wet ingredients in a measuring jug. You will need to melt the butter for 20 seconds in a microwave.
3. Add the wet mixture to the dry + combine thoroughly to form a sticky cookie dough.
4. Using a teaspoon scoop, form small cookies + place on a lined baking tray. Bake for 15-20 minutes until lightly browned. Allow to cool before removing.
5. Mix the sugar + enough orange juice to make a thick syrup. Drizzle over the cookies + zest the orange zest over the top.

Grain Free Chocolate Cup Cake (Gluten free + Vegan)

grain free chocolate muffin

I’m still on a quest to perfect my grain free, eggless muffin – just those words themselves sound challenging. I like a challenge and I’m so there on this one because these are oh so light and fluffy despite not having the ‘hold together’ sticky doughy substance of a regular egg based muffin. I don’t think they’re supposed to though, hello – eggless, grainless……but but but these are whole food cup cakes, 100% plant powered and healthy as hell – they’re not meant to be like those other ‘plastic’ muffins. These grain free chocolate cup cakes hold themselves together just fine. C’mon, almond flour, coconut flour and cocoa are fully involved, enough said.grain free chocolate muffins

And they are so worth it. So wholesome. So smooth. So chocolatey. So low in sugar yet high in protein with none of those nasty trans fats but rather a little of the heart healthy ones. Just the ticket to get you through til teatime. These grain free chocolate cup cakes don’t need icing per se but really, what does need icing? Everything of course, including these! This simple chocolate icing is rich, silky and very chocolatey, taking these from tasty to damn right delicious. A good place to be.chocolate grain free cup cake process

I love topping mine with coconut (in any form), goji berries, crunchy seeds and dark chocolate chips. You just top yours with whatever takes your fancy.chocolate grain free cup cakes

Grain free chocolate cup cakes

(makes 10)

3/4 cup almond flour
1/2 cup coconut flour
1/4 cup cocoa powder
1 teaspoon of baking soda + bicarbonate soda
1/2 teaspoon salt
1/2 cup sugar
1 1/4 cups almond milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1 flax egg or regular egg (1 tablespoon flaxmeal: 3 of water)
1/4 cup non dairy yoghurt
1/4 cup apple sauce

icing:
1 tablespoon coconut oil
1 tablespoon maple syrup
1 tablespoon cocoa powder

1. Preheat the oven to 180 ºC. Add all the dry ingredients to a bowl + combine well. Whisk all the wet ingredients in a separate bowl + add to the dry mixture. Combine thoroughly but do not over mix. Depending on the brand, coconut flour has a tendency to absorb liquid so you may need to add a little extra milk.
2. Line a muffin tray with 10 cases + spoon the mixture into the tray.
3. Bake for 30 minutes or until a toothpick comes out clean.
4. Allow to fully cool before icing.
5. Combine icing ingredients over a low heat + spoon over each cup cake. Top with whatever tickles your fancy. Allow to set.

Baked Carrot Cake Oatmeal

carrot cake bake
I must admit I don’t at first think of carrots for breakfast but carrot cake, yes. Carrot cake in oatmeal form, yes oh yes. In oatmeal form topped with maple drenched salted nuts and seeds, yes, yes and yes. This breakfast is kind of a big deal for me. It tastes just like carrot cake but with all the nasties right outta there. See, it’s a big deal.A slice of carrot cake baked oatmeal

I ate this for breakfast warm and my it was sooo good. I also ate it cold the next day and it was even more delicious, cakier, sweeter, doughier, spicier. The great thing is you really don’t even need a plate and fork as it’s perfect for just picking up and eating on the go. Gosh, this kind of food is me food, me all over, in baked carrot cake oatmeal form!DSC_9363

The great thing is it’s pretty much as healthy as regular oatmeal or granola and packed full of healthy fats and protein. Plus you squeeze in a carrot first thing! This is the kind of breakfast that’ll keep you going until lunchtime, no blood sugar crashes in sight and packed full of delicious healthy ingredients. But then again this doesn’t even have to be brekkie as it’s way good enough as dessert. Amen.┬áDelicious healthy ingredients

It was hard not to eat the whole tray. Severe restrain was exercised here. I wish I was more like Russ with his self control, maybe it’s a guy thing! Not that self control needs to be exercised as it’s so healthy but I mean I ate three pieces compared to his one………where’s the sharing eh?!! Not to worry as I’ll be making more of where this came from and might next time do an apple pie version, or pumpkin pie, or pineapple cake, chocolate brownie baked oatmeal……………………..A slice of carrot cake baked oatmeal

Here’s to having more desserts for breakfast and starting the day right with pudding!Carrot cake baked oatmeal

Baked carrot cake oatmeal

(serves2-4)

dry:
4 medium carrots, peeled + grated
1/4 cup raisins
2 cups oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg + ground ginger
2 tablespoons soft brown sugar
pinch of salt

wet:
2 cups almond milk
2 tablespoons flaxseed combine with 6 tablespoons water
1 teaspoon vanilla

topping:
1/3 cup each of walnuts, sunflower seeds + pumpkin seeds
2 tablespoons maple syrup
2 tablespoons melted vegan butter

method:

1. Preheat oven to 200ºC. Combine all the dry ingredients in a large mixing bowl. Seperately whisk the wet ingredients together fully.
2. Add the wet to the dry + combine thoroughly. Transfer mixture to a baking dish, allowing to soak for 30 minutes.
3. Combine the topping mixture + spread evenly over the oats. Bake for 25 minutes or until set + browned on top.

Banana NiceCream – No Dairy, No Fat + No Sugar

Banana Nicecream – No Dairy, Fat or Sugar

banana ice cream

It’s that crazy time of year when everything just seems in excess; an obscenely huge selection of food, alcohol you would never usually drink (advocaat and Baileys anyone?), extravagant gifts we can’t afford, social expectations turning into obligations, shops packed to the brim with enthusiastic shoppers, television commercials telling us we need just one more thing and a minor meltdown when we realise we forgot the cranberry sauce. How could we possibly go ahead without this!? This stuff is tiring in a period of my life when I’m trying to detox in every sense of the word, embrace my inner minimalist, reduce everything, less is more as a mantra, de-clutter and simplify. Yes, simplify. Why make things more complicated than they need to be? It’s all very simple really and this ice cream is a celebration of less is more. But don’t be fooled, it’s pretty amazing stuff.

It’s free. Free from everything but wholesome goodness.

Liberated from unnecessary additives. simply banana ice cream

Completely unadulterated.

Happy to be just as it is and it doesn’t care what you think. ┬áDSC_8905

Pure.

Raw.

You get the picture right?

1 beautiful ingredient. Bananas.just bananas, frozen bananas

Nature’s offering of whole food plant powered ice cream. It’s banana nicecream.

There’s no sugar, no dairy and no fat. Hallelujah!banana ice cream with caramel + nuts

It doesn’t get any simpler. It doesn’t get any better either.

Less is more. Most of the time anyway.

Banana Nicecream

Freeze your bananas for at least 4 hours + blend away until creamy. The Vitamix does a terrific job. Eat as soft serve or freeze for a harder consistency.

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