Try this low sugar and wholefoods alternative to a Magnum ice cream!
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In a food processor or high speed blender, process the bananas and vanilla powder until you have a creamy, ice cream-like consistency.
Spoon banana ice cream mixture onto a lined baking tray into bar-like shapes or use a silicone mould. Do this quickly, so your ice cream doesn't melt, and pop into the freezer to keep chilled.
Using a food processor or high speed blender again, process the dates, almond butter, water and salt. Start slowly so the ingredients can combine, then increase the speed until a caramel-like paste forms.
Spoon a heaped tablespoon of the date caramel over each banana ice cream bar and spread out using a spatula, to ensure every bite has a nice amount of caramel, then return to the freezer.
Finely chop the cacao butter and place into a bowl with the coconut oil. Pour some boiling water into a bigger bowl, and place the bowl of cacao butter on top. The steam from the boiling water below will melt the cacao.
Once melted, add the maple syrup, vanilla, cinnamon and salt, and stir to combine.
Finally, add the cacao powder. Adding this last will ensure you don't damage the heat-sensitive beneficial properties in the cacao. You should now have a liquid chocolate.
Remove your banana ice cream and caramel bars from the freezer and one by one, coat in the chocolate. The easiest way is to get two forks– use them to lower the ice cream bars into the chocolate, coat them evenly and then place back onto the baking tray.
Coat all ice cream bars, then return to the freezer to set for at least 2 hours, or overnight.
Visit Kate Levins’ website, Nourishing Club, to find more wholefoods recipes with a holistic approach.
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