Raw Vegan Brownie Ice Cream Explosion

Apologizing in advance for the lack of photos for this AWESOME recipe. I was running out of daylight for these photographs and was trying to hurry. I planned on coming home after work today and photographing this but my mom had other plans for me involving last minute Christmas shopping. So here we are.

Anyways, I wanted to share a peppermint recipe with you guys today. I was making it yesterday and it turned into this little gem. That happens a lot. I set out to make something and end up with another thing completely different (but just as delicious). What you have here is a creamy brownie base layer, a thick rich banana ice cream, smooth coconut whipped cream, chocolate sauce, peanut butter drizzle, cacao nibs, and goji berries. Or you could just call it raw vegan heaven instead. Yeah, I like that better.

Raw Brownie Ice Cream Explosion

serves 8-10

read all directions before beginning recipe

Brownie Base:

1 cup dates, pitted
1/2 cup oats
2 tablespoons water
1 tablespoon cacao powder
1 tablespoon maple syrup

In your food processor blend together all ingredients until a creamy dough is formed. Press into a 6×10 pan or two 3×5 pans (that’s what I do).

Ice Cream:

1 cup cashews, soaked 2 hours
1 and 1/2 bananas, frozen
4 tablespoons almond milk
2 tablespoon water
1 tablespoon vanilla
1 teaspoon coconut oil

Blend together all ingredients. Pour mixture over brownie base and place in the freezer. Stir ice cream occasionally until it becomes stiff. (about 1-2 hours) Remove from freezer and start adding your toppings.

Coconut Whipped Topping*:

This is where I cheated slightly. Forgive me please?! This is as simple as it gets. Take a can of coconut milk and place in the refrigerator upside down. Let it chill completely. (I always keep an extra can in the fridge just for emergencies!) Remove your can of coconut milk and open from the bottom. Pour out the liquid and use it in an awesome smoothie or something. Then you’re left with the whipped cream. Scoop that out onto the top of your ice cream.

*Note: Canned coconut milk isn’t raw as far as I know. I’m not fully raw so that is why I used this option. But hey, canned coconut milk is much better than Reddi-Wip or something similar. Right?!

Chocolate Sauce:

3 tablespoons coconut oil, melted
2 tablespoons cacao powder
1 tablespoon maple syrup

Combine ingredients together and drizzle over the top of your whipped topping.

I just used natural peanut butter, cacao nibs, and goji berries to finish off this brownie ice cream explosion. I recommend you doing the same!

Serve, enjoy!!

http://driventowarddreams.wordpress.com/2013/12/23/raw-brownie-ice-cream-explosion/

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