I wasn’t going to post the recipe for this one cause it was so simple and basic, but then the pictures turned out to be pretty and the recipe turned out to be a complete winner so, yeah, here it is.
This was basically my breakfast. I woke up pretty late after staying up all night watching Orange is the New Black, reading Les Misérables and eating some Coconut Carob Balls. I’ll have to post that recipe too at some point ;). It was a very nice evening, and then I decided to have very nice morning too by finishing my book, making this awesome ice cream and sitting out in the sun. Best decision I have made today.
I also wanted to post something on the blog because I spent a LOT of time yesterday making this blog look nicer and so it would be easier and more fun to navigate through our recipes. So now you have to check out our recipes section and see what I have done! It was a lot of work, but I think it’s totally worth it. It was also very funny to see our old posts and how much my photography has improved!
Almond Butter and Jelly Ice Cream – Raw Vegan
5 frozen peeled bananas
1 tbsp raw almond butter
1 tbsp raw carob powder
1 cup frozen or fresh blueberries
4 soft dates
1/3-1/2 cup water
2 tbsp chia seeds
Start blending the blueberries, dates and water until completely smooth. Then mix in the chia seeds and let sit for a while. It’s best if they get to sit for at least an hour so you get a thick jam like texture, if your have time, or patience. I didn’t, so my jam was kinda thin this time.
Meanwhile cut the bananas in chunks and put them in the food processor with the almond butter and carob powder and mix until it’s super creamy and soft. Now put in a large bowl with your jam and eat!