RASPBERRY DELIGHT

SERVES 1 PORTION

1 frozen banana

3⁄4 cup (180 ml) frozen raspberries

1 tbsp almond butter or other nut or seed butter

1 tbsp maple syrup or another sweetener

2 to 3 tbsp unsweetened almond milk or other plant-based milk, optional

NUTRITIONAL VALUES

Calories: 483kcal
Fat: 7.3g (0.2g S.Fat)
Carbs: 97.3g
Protein: 13.1g
Sugar: 23.8g
Sodium: 205mg

METHOD

In a blender, combine the banana, raspberries, almond butter, and syrup and blend until smooth and creamy, scraping down the sides of the blender as needed. If necessary, add the almond milk to achieve the desired texture. Serve and enjoy! Scoop into a bowl, serve, and enjoy!

RASPBERRY–WHITE CHOCOLATE ICE CREAM

SERVES 4 PORTIONS

3⁄4 cup (180 ml) cashew nuts (soaked overnight or for at least 4 hours)

1 (14-ounce/400 ml) (397g) can full-fat coconut milk

1⁄2 cup (120 ml) grated raw cacao butter

3 tbsp maple syrup or another sweetener

1 tsp vanilla extract

1 cup (240 ml) fresh or frozen raspberries

NUTRITIONAL VALUES

Calories: 483kcal
Fat: 7.3g (0.2g S.Fat)
Carbs: 97.3g
Protein: 13.1g
Sugar: 23.8g
Sodium: 205mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
<br></br>
<n style="font-size:10pt;">Drain and rinse the cashews before combining them with the coconut milk, cacao butter, maple syrup, and vanilla in a blender. Blend until the mixture is creamy and smooth. If desired, add more vanilla or sweetener.
<br></br>
With an ice cream maker:</br>
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Add the raspberries just before the ice cream is done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
<br></br>
Without an ice cream maker:</br>
Pour the ice cream mixture into a freezer-safe bowl, stir in the raspberries, and place in the freezer for about 3 hours, stirring well every 30 minutes. Scoop into serving bowls, then serve and enjoy!</n>