Healthy Vegan Banana Split
serves 1
serves 1
Raw Vegan Nicecream
1/2 (63g) frozen banana
1/2 cup (70g) frozen mango
1/4 (50g) medium avocado
1/2 (63g) frozen banana
1/2 cup (70g) frozen mango
1/4 (50g) medium avocado
Cashew Cream
1/8 cup (14g) cashews + 1 1/2 Tbsp water
1/4 tsp pure vanilla extract
1/8 tsp stevia
1/8 cup (14g) cashews + 1 1/2 Tbsp water
1/4 tsp pure vanilla extract
1/8 tsp stevia
On Top
1 cherry
remaining 1/2 (63g) of the banana
1 cherry
remaining 1/2 (63g) of the banana
Prep: Peel and cut the banana in half. Freeze one half (for ice cream) before hand. Also slice and pre-freeze mango and refrigerate the avocado. Combine cashews, water, vanilla extract, and stevia together in a jar and let it sit for at least 1-2 hours.
Directions: Combine the 1/2 frozen banana, frozen mango, and avocado in a food processor and blend until smooth and creamy. Transfer the ice cream to a bowl. Rinse the food processor and pour in the cashew mixture and blend for 2-3 minutes until smooth and fluffy. Top your ice cream with cashew cream and garnish with fresh banana slices (from the leftover banana half) and a cherry.
Note: If you eat the nicecream directly after blending, it will be similar to a soft serve consistency. For a more solid ice cream like treat, transfer the ice cream to a container and freeze for about 1 hour before eating.
Directions: Combine the 1/2 frozen banana, frozen mango, and avocado in a food processor and blend until smooth and creamy. Transfer the ice cream to a bowl. Rinse the food processor and pour in the cashew mixture and blend for 2-3 minutes until smooth and fluffy. Top your ice cream with cashew cream and garnish with fresh banana slices (from the leftover banana half) and a cherry.
Note: If you eat the nicecream directly after blending, it will be similar to a soft serve consistency. For a more solid ice cream like treat, transfer the ice cream to a container and freeze for about 1 hour before eating.
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