Recipe for dairy and soy free Vegan Chocolate Ice Cream
1½ frozen bananas
2 tablespoons nut butter – I used almond
1 tablespoon cacao, heaped
pinch sea salt
¼ cup desiccated coconut
sprinkle of cinnamon
¼ cup filtered water
Add all ingredients to a food processor except water.
Pulse until it reaches a smooth, ice cream texture, adding water slowly to reach desired creaminess.
Scoop into a bowl and place in the freezer for 20-30 minutes.
Remove, then top with desiccated coconut, crushed dark chocolate – and eat the most indulgent healthy dessert ever!
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.