I came up with this recipe on a whim last week, since I was craving something sweet and wanted to create something with all of my favorite ingredients- coconut, banana, and dates. I had no idea I’d get the recipe exactly right on my first try, but my family and friends’ opinions proved me wrong!
I absolutely love dessert (I mean, who doesn’t?!), which is why I’m always looking for new, healthy dessert recipes to make for my family and friends. These Mini, Raw Banana Ice Cream Cakes are so simple, healthy, and such a crowd-pleaser. All of my friends and family members said that this was the best dessert I’ve made so far, and I hope you all agree!
Recipe
Base
- 1 cup walnuts
- 10 dates
- 1/4-1/3 cup water
- 2 tsp’s maple syrup
- dash of cinnamon
- 1/3 cup shredded coconut
Ice Cream
- 2 frozen bananas
- 1-2 tsp’s vanilla extract
- 1 tsp maple syrup
- dash of coconut milk
Directions
First, in a food processor, blend dates with water until smooth, and pour mixture into a bowl. Then, blend walnuts in food processor and pour mixture into the same bowl. Pour rest of base ingredients in the bowl, mix everything together, and pour into muffin tins. Pat down until even, and put in the freezer for about 20 minutes.
In the mean time, blend all of the ingredients for the ice cream together, pour over the base (after the 20 minutes in the freezer), top with more shredded coconut, and freeze again for another 20 minutes. Then, remove the mini cakes from the muffin tins and either enjoy right away or store in a container and freeze!
xxx
Rachel