OAT ICE CREAM BOWLS
SERVES 6 TO 8 PORTIONS
Coconut oil, for greasing the muffin tin
1 large ripe banana
2 cups (480 ml) gluten-free rolled oats or raw oat groats
5 fresh dates, pitted
1 tsp vanilla powder
Pinch of sea salt
NUTRITIONAL VALUES
Calories: 139kcal
Fat: 2.6g (0.6g S.Fat)
Carbs: 24g
Protein: 6.6g
Sugar: 5.5g
Sodium: 41mg
METHOD
Preheat the oven to 230°F (110°C). Turn a muffin tin upside down and grease the outside of the shells with coconut oil and set aside.
In a food processor, combine the banana, oats, dates, vanilla, and salt and process until a ball forms (you can also use a high-speed blender and prepare the dough in two batches).
Divide the dough into 6 to 8 small balls and press them against the tins' outer shells to form a bowl shape. Bake for 15 to 25 minutes, depending on the thickness of the bowls. When finished, the bowls should be dry to the touch. Allow to cool until you can gently remove the cups from the tin, using a knife if necessary, and invert them to cool completely. Fill to the brim with ice cream and enjoy!
If you follow a raw food diet: Instead of baking, dehydrate the bowls for 8 hours in a food dehydrator set to 115°F (45°C). Remove the bowls from the muffin tin shells and dehydrate for another 8 hours. When the bowls are no longer sticky to the touch, they are done. Use within 1 week after storing in an airtight container.
In a food processor, combine the banana, oats, dates, vanilla, and salt and process until a ball forms (you can also use a high-speed blender and prepare the dough in two batches).
Divide the dough into 6 to 8 small balls and press them against the tins' outer shells to form a bowl shape. Bake for 15 to 25 minutes, depending on the thickness of the bowls. When finished, the bowls should be dry to the touch. Allow to cool until you can gently remove the cups from the tin, using a knife if necessary, and invert them to cool completely. Fill to the brim with ice cream and enjoy!
If you follow a raw food diet: Instead of baking, dehydrate the bowls for 8 hours in a food dehydrator set to 115°F (45°C). Remove the bowls from the muffin tin shells and dehydrate for another 8 hours. When the bowls are no longer sticky to the touch, they are done. Use within 1 week after storing in an airtight container.
