For the "cream"-
1 C cashews, ideally soaked overnight
¼ C water
2 T unprocessed honey / pure maple syrup
½ tsp vanilla extract
For the "Ice-cream"-
2 large frozen bananas
1 T raw cacao powder
2 tsp unprocessed honey / pure maple syrup
Frozen raspberries and slivered almonds to serve
For the cashew cream, combine all ingredients and whizz until smooth in a high powered blender / food processor , you may need to add more water to reach desired consistency. This lasts for 5 days in the fridge once made - so be clever and make extra!
To make your ice cream chop your bananas in a few chunks and place in a high powered blender / food processor with the remaining ice cream ingredients, and blend until it reaches a 'soft serve' consistency (in a Thermomix it is a matter of 10-15 seconds)
Scoop the ice cream into small bowls, top it with a generous dollop of cream, place your raspberries on a chopping board and crush them using the flat side of a large knife before sprinkling on top followed by the almonds. YUMMMMMO
For more of April's recipes click here!