Happy Friday! I needed a little pick me up after my long work week. Ever since I heard you could make raw nutella, I’ve been dying to try it. And I thought that since I don’t eat bread, what better way to eat it, but in ice cream? No better way! This recipe is so ridiciously delicious, you’ll wonder how it can possibly be healthy.
Nutella (makes roughly 1 1/4 cup)
- 1 1/2 cup of hazelnuts (unsoaked)
- 1 tsp stevia liquid
- 7 tbsp raw cacao
- 4 dates
- 1/4 to 1/2 cup filtered water
- Place hazelnuts in a food process or high speend blender (high speed blender is highly preferred).
- Process hazelnuts until it resembles meal.
- Add the dates and about 1/2 tsp stevia liquid. Continue processing for a bit.
- Stop and add the raw cacao and process until the nutella looks like a paste.
- Add 1/4 cup water and continue processing. If the nutella is still pasty (meaning very thick), then continue adding the water. Process until smooth.
- Taste. Add more stevia if the nutella is not sweet enough for you, and process to incorporate.
- Store in an air tight container.
When hazelnuts are mealy, add the dates and stevia
If you continue mixing and the hazelnuts will not break down, add the water.
Complete thick nutella spread
Banana Nutella Ice Cream
- 3 bananas (ripe)
- 1/4 cup nutella
- 1/8 cup filtered water and more if needed
- 1 handful of walnuts for each serving
- Peel and cut the bananas into pieces.
- Place in an air tight container and store in the freezer for at least 2 hours.
- Take the bananas out of the freezer and place into a food processor.
- Process until smooth. Do not over process. You can also leave small chunks of banana unprocessed if you would like.
- Remove from processor/blender and move to mixing bowl.
- In a separate bowl, add the nutella and 1/8 cup water. Using a metal spoon, mix until the nutella resembles a pudding (adding more water as necessary).
- Add the nutella/water mixture to the banana ice cream. Mix lightly until combined.
- Store in a container in your freezer.
Add the frozen bananas into the food processor
Completed banana ice cream
The mixed nutella and water
Add the nutella into the banana ice cream
Mix the nutella and banana ice cream until combined
Top with walnuts and serve
I’ve been waiting for the chance to go grocery shopping so I could pick up some bananas. Bananas are such a fantastic fruit for raw cooking. It can be used for cookies, cakes, energy bars, ice creams, or in my case, tarts! These tarts are packed with banana flavor and utilizes oats instead of nuts for the crust.
This recipe is good when you’re craving a lighter dessert. And the best thing is that it only makes 6, so you can have them all to yourself.
Banana Tartlets (makes 6 cupcake sized tartlets)
- 1/2 cup oats (I used quick oats)
- 1/2 cup plus 3 dates
- 1/4 cup coconut flakes
- Put all ingredients into a food processor and process until the mixture starts to clump.
- If you have some, line a cupcake tin with parchment paper.
- Take 1/6 of the mixture and place into the muffin tin. Use your hands and press down and form a small tartlet.
- Pull the tarlet out of the muffin tin. If you did not have parchment paper, then you can unstick the shell from the muffin tin using a very dull knife. Repeat this 6 times until you have 6 tartlets.
- Store into the freezer while making the banana filling.
Add all ingredients into a food processor and process until the mixture clumps
Mold the tarlets in a muffin tin
Finished empty tartlets
- 1 medium/large banana
- 1 tbsp coconut oil
- 2 tbsp cashews
- 1/4 tsp vanilla
- 1/2 tbsp agave (you can wait to add this in case you need it)
- Put bananas in the food processor and puree.
- Add the rest of the ingredients except for the agave and process until smooth.
- Taste and add the agave if necessary.
- Take one spoonful of the banana filling and fill each tartlet. You may have more filling than room in the tartlets.
- Put the tartlets into the freezer to set.
Pureed bananas with cashews, agave and coconut oil