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Nutrition for Body and Soul

Banana Protein Ice Cream

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Banana Protein Ice Cream

3-4 sliced bananas, peeled and frozen
2 tablespoons creamy peanut butter
1/2 cup unsweetened almond milk
One packet Chocolate Plant Protein

Directions
Place frozen bananas, peanut butter, almond milk, and protein powder into food processor.
Pulse on high for a minute, scrape the sides and continue to pulse until bananas are creamed perfectly into an ice cream
Serve immediately.
*Optional: top with chocolate chips!

If you would like to try the Chocolate Plant Protein, I have some coupons for Trial Packs that are available for a limited time.  Contact me for more info!

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Carrot Cake Truffles with Vanilla Bean Icing

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I’m not a huge sweets-eater….but I do love carrot cake!

These easy to make raw carrot cake truffles are vegan, gluten free, refined sugar free and most importantly delicious. Be sure to use gluten free oats if you don’t eat gluten. They are no bake and suitable for a raw food diet, maple syrup is heated but contains nutrients so is generally accepted as suitable for raw foodists. Full of healthy fats, fibre and protein – you can have your cake and eat it with this!

If you would rather have a carrot cake than truffles just press the base ingredient into a pan and top with the icing. It’s slightly quicker to make it as a cake. If you don’t have coconut cream you can replace with coconut oil but the icing will not be as firm. The chia seeds can be replaced with either flax seeds or more oats, they help set the cake / truffles.

Carrot Cake Truffles with Vanilla Bean Icing Recipe

  • Total time: 25m
  • Yield: 16 truffles
  • Calories: 120 cal

Ingredients

  • 2 cups / 100g grated Carrot
  • 1 cup / 150g Walnuts
  • 1 cup / 100g Dates
  • 3 tbsp Oats (use gluten free if your avoiding gluten)
  • 2 tbsp shredded Coconut
  • 1 tbsp Chia seeds
  • 1 tsp Cinnamon (or, 1 to 2 drops Cinnamon essential oil)
  • ½ tsp ground Ginger (or, 1 to 2 drops of Ginger essential oil)
  • ¼ tsp Nutmeg (or, 1 drop Nutmeg essential oil)

Icing

  • 1 cup / 150g Cashews
  • ½ cup / 120 ml Coconut cream
  • 3 tbsp Maple syrup
  • 1 tsp Vanilla
  • Lime juiced

How to make

  1. Put all of the base ingredients into a food processor and pulse blend until they are all combined.
  2. The mixture should be firm, if it’s not add some more oats.
  3. Either roll into balls for truffles and place on non stick sheets or push into a cake pan for one big carrot cake. Place in the freezer to chill while you make the icing.
  4. Melt the coconut cream as its solid at a room temperature. I melt it by placing in a bowl within a bowl of hot water.
  5. Place all of the icing ingredients into a blender with a few tablespoons of water. Blend until you get a smooth creamy icing.
  6. Hold the truffles on a fork over the icing and spoon on the cashew vanilla bean icing. Then sprinkle with cinnamon and put on a non stick sheet.
  7. For the cake just pour the icing on top and spread it out. Sprinkle with cinnamon / grated carrots / chopped nuts to garnish,
  8. Once the truffles / cake is made chill in the fridge for half an hour and they are ready to eat.
  9. They will last several days stored in the fridge.

Check out the video… https://youtu.be/PJPXC-YPLss

Thank you Nest & Glow for this recipe!

4 Comments »

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