Irresistibly Easy Guilt-Free Dessert: Banana Nice Cream with Chocolate Bark!

Do you have coconut oil and maple syrup in your pantry yet? If not, why not?
Watch my last two videos....
HERE:
• Discover the Ultimate ...
And
HERE:
• Unmasking 'Healthy' La...
and you’ll understand why you MUST HAVE these ingredients!
I’m all about simple, sweet, guilt free snacking and this is it!
Banana Nice Cream With Chocolate Bark:
Ingredients:
4 bananas, peeled, chopped and frozen
1/2C coconut cream OR
Juice of 1 orange
1T maple syrup
pinch salt
Method:
Add all to a blender and blend until smooth and creamy. Serve straight away or place in a container to freeze further and eat later!
Chocolate Bark:
4T cacao powder
4T liquid coconut oil
4T maple syrup
1t vanilla extract
pinch salt
1/2C mixed nuts & seeds, dried fruit, coconut flakes
Method:
Combine cacao powder, coconut oil, maple syrup, vanilla extract and salt in a bowl and whisk until all smooth.
In a baking paper lined tray, pour out chocolate into a slab shape. Sprinkle nuts, seeds, dried fruit and coconut flakes over the top. Place
in freezer to set for about 10 minutes. Remove from freezer and cut into triangle shapes and serve with the banana nice cream.
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[@matthewclaridge8063]

G'day,
I hope you don't mind if I steal this 🤞.
I'm always on the lookout for gluten free and vegan recipes and this happens to be both!
Fantastic you definitely got my sub....
But I have to admit as a Pastry Chef I almost had a stroke when you said you didn't measure things! 🤯 LoL.
Another thing I liked about this, is that some of the ingredients are a bit outside the box.
Which really suits my style as I'm known for pushing the boundaries a little bit when it comes to my recipes.... Especially for Australian pallets.
For example,
A couple of my recipes are...
A "black and white". Which is layers of dark chocolate parfait and white chocolate bavarois but the parfait has a touch of chopped vanilla infused caramelized olives. Which gives it that element of saltiness to offset the chocolate.
I also make a dessert were I layer a basil mousse with a summer berry coulis and coconut dacquoise.
So you get the sweetness of the Basil the tartness of the berries and the crunch of the dacquoise.

[@TheRawFoodKitchen]

Ha ha thanks Matthew, yes I freestyle a bit as plant based recipes especially raw vegan recipes are more forgiving as opposed to recipes you may make as a pastry chef. Love the sound of your recipes and your flavour combinations!