Sunday, January 5, 2014


This is a very simple dessert, but it's raw vegan. It's good for you and so super yummy. 
And yes it's on purpose that I don't use an ice cream spoon.No, I am sorry. I wanted to buy one for such a long time, but keep forgetting it. So here is your ice cream the Italian way. It's still unbelievable delicious, believe me :)
In this raw vegan treat, chewy apple crumble chunks are mixed with cinnamon-infused banana ice cream and to make this dessert perfect it is topped with sweet caramel syrup.
This will satisfy every sweet tooth craving and even make you healthier.
Who wants some ice cream?

Serves 2

Cinnamon ice cream
4-5 frozen bananas
1 T cinnamon powder
1/3 cup raw coconut oil
1 t pure vanilla extract
1 t sweetener of your choice, I used 3 dates

Apple crumble
1/2 medium red apple
1/4 cup almonds
1/4 cup raisins
1 T sunflower seeds
1 T hulled sesame seeds

Caramel syrup
5 pitted dates
1 T coconut oil
few drops pure vanilla extract
1/3 cup water

For the cinnamon ice cream, melt coconut oil over boiling water and stirr in cinnamon. Let rest for 1/2 hour. Thaw frozen bananas for 10 minutes and blend in high speed blender with vanilla extract and sweetener of your choice. Add coconut/cinnamon mix and blend until ice cream consistency. Store ice cream in freezer.
For the apple crumble, process almonds into flour and add raisins, sunflower seeds and sesame seeds. Combine mix with chopped apple into apple crumble. Store in freezer.
For the caramel syrup, blend dates with water and add coconut oil and vanilla extract.
Mix cinnamon ice cream with apple crumble chunks and top with caramel syrup.


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