STRAWBERRY "NICECREAM" WITH CHOCOLATE "RAWNOLA"
Updated: Jan 11, 2019
This recipe of creamy and sweet strawberry "nicecream," topped with rich, chewy chocolate "rawnola" will for sure win over your heart! Sometimes the simplest things in life are the best.
First, the strawberry "nicecream," as I like to call it only consists of 2 ingredients. Just strawberries and bananas! That's it! This ice-cream is filled with hundreds of amazing nutrients to power your brain and body through the day, as well as make your tastebuds dance. It is dairy free, gluten free, soy free, nut free, and vegan! Do you have a sweet tooth? If you do or do not, this nicecream will for sure satisfy your cravings, and give you plenty of energy. Especially as it is getting warmer outside, this healthy treat is perfect for the summer, or any time of the year! Most ice cream recipes require time in an ice cream maker or in the freezer, but not this one. This ice-cream just requires a high speed blender or food processor, and just 2 ingredients, frozen bananas and strawberries! In just 10 minutes you’ll have yourself a bowl of delicious nicecream! Not only is this ice-cream incredibly delicious, it is also equally nutritious. For example, bananas are loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6. These all contribute to the proper functioning of the body and keeping you healthy. Also, strawberries contain a wide range of antioxidants and minerals, and also help boost the immune system and protect the nervous system in our bodies. It would be a crime to not blend these two fruits up into a thick, creamy, and sweet ice-cream!
Now onto the chocolate "rawnola." So you don't get frightened, IT IS AMAZING. This rawnola was inspired by Loni Jane, who came up with the concept of a raw granola you do not have to cook or bake. So if you are a busy person, or just plain lazy, this recipe is for you! This chocolate rawnola is only 4 ingredients, and is sweet, chewy, and tastes like cookie dough. But wait... it is HEALTHY for you! Cookie dough that is healthy for you? A dream come true! This rawnola comes together in 5 minutes, and is very versatile. You can roll it into balls or eat it as a snack right out of the jar, but my favorite is over a smoothie bowl, oatmeal, banana ice cream, or as a cereal with some fruit and non-dairy milk. Storing the rawnola in the fridge or freezer is highly recommended as it become firmer, making it taste more like cookie dough. This no-bake granola is nutritious, delicious, and will soon become one of your favorite recipes. Putting this chocolate rawnola on top of the strawberry nicecream is a match made in heaven, and will make you feel like you are eating a dessert, accept it is 100% nutritious for you! Trust me, you will thank me later. Now on to the recipes!
Total Time: 10 minutes
- 4 ripe bananas, cut into chunks and frozen for at least 8 hours
- 2 cups ripe, frozen strawberries
- Optional~ 1 tsp vanilla extract or powder, 1-2 tbsp maple syrup, 1/4 cup plant-based milk
1. Allow bananas and strawberries to defrost for 5-10 minutes before blending or processing
2. Place all ingredients in a high-powered blender or food processor. Blend/process until thick and smooth, stopping to scrape down the sides or adding optional plant-based milk as needed
3. Serve immediately, or store in freezer for at most an hour
Total Time: 5 minutes
- 1 cup rolled oats
- 1 cup pitted dates or about 10-12 pitted medjool dates (juicier the better)
- 1 tbsp cacao powder
- 1-2 tbsp pure maple syrup
- Optional~ (1 tsp vanilla extract or powder, pinch of sea salt, 1/4 cup of nuts or seeds of choice)
*Ingredients may vary and you many need more dates or more oats depending on how chewy your dates are or the texture of your oats.
Using a food processor or blender, blend oats and cacao powder until slightly fine, but not a flour.
Add dates and blend on low or pulse until desired consistency
When combined well, slowly drizzle a small amount of maple syrup while pulsing
Store in an air-tight jar or container in the fridge for up to 2 weeks (if it lasts that long!)