“Butter pecan” ice cream with toppings
Ice cream (from rawfoodtalk.com):
5-10 Frozen bananas (about one per person) 1-2 tsp. vanilla
1-2 pinches of sea salt honey
1-2 C pecans
If there is time, soak the pecans in salted water and dehydrate before using. Place bananas, vanilla, and sea salt in food processor and whiz until smooth, like soft-serve ice cream. Spoon into bowls, mix in the pecans, and drizzle with honey while stirring. The honey solidifies when it hits the ice cream and forms a kind of swirl. This is a low-fat ice cream that strangely doesn’t taste like bananas at all.
Caramel topping (from Sweet Gratitude):
1 C raw macadamia nuts 0.25 tsp sea salt
0.25 C almond milk 0.5 C agave syrup (amber, not light)
0.5 tsp vanilla extract (or equivalent ground pods)
1 Tblsp yacon syrup
If there is time, soak the macadamia nuts for a few hours to soften them. Mix and blend until smooth and creamy. Makes about 2 cups.
Chocolate topping (from Sweet Gratitude):
1 C almond milk 0.5 C agave syrup (can be light or amber)
2 oz. raw cacao powder 0.25 C raw cacao nibs
1 tsp. vanilla extract 0.25 tsp salt
4 oz soft pitted dates, like medjool or honey dates
Grind the cacao nibs in a coffee mill until powdered or use an equivalent amount of additional cacao powder. Blend until smooth and creamy. Makes about 2 cups.
Note: to make the almond milk, soak 1 C almonds overnight. Then rinse, drain, and blend with 2.5 C water. Strain through a nut milk bag. Makes about 24 ounces.