Toasted Coconut Banana Marshmallow Tartufo

I remember when I was little I told my Dad I had a genius idea. "Why don't people sell individual scoops of ice cream you can eat just like that!" After hearing this he took us to a "surprise" location. It was an italian cafe that sold little tartufos in packages. Ok ok, I get the message, geez!

I am going a little bananas over this marshmallow root powder from Mountain Rose Herbs. I just can't stop using it! The powder gives the ice cream a marshmallow-y flavour which goes so well with the toasted coconut and it keeps it from getting too hard in the freezer. 

2 bananas (frozen and sliced)

1/3 cup full fat coconut milk

3 tbsp brown rice protein powder (I used vanilla flavoured)

1 tbsp marshmallow root powder

1 cup of unsweetened, shredded coconut, toasted

*To toast the coconut, just put coconut shreds in a frying pan over medium heat and stir constantly until it turns a golden colour.*

Blend the bananas and coconut milk in a food processor. Stir in protien powder and marshmallow root powder, place in a tupperware container and freeze for about 1 hour. Remove from the freezer and stir up. You will notice it is a lot more thicker. Scoop out ice cream with a spoon and use another spoon to smooth it out. (You could also use one of those nifty ice cream scoopers that scrapes the spoon for you). Slip into the toasted coconut and coat evenly. Repeat until you have no more ice cream. Freeze for another 2 hours. Enjoy!

Makes about 8

coconut nesting

Close up coconut

tartufo piece...

Should I eat it?

Or smash it!

Hot Chocolate Mousse w/ Marshmallow Root Fluff

So awhile ago we were given a credit for Mountain Rose Herbs and we could pick whatever we wanted to review. Being the adventurous one I chose marshmallow root powder. I thought, hey! Maybe I can make my own mallows! Believe it or not, it actually worked! I couldn't believe it! You guys probably don't believe me but I swear it has the exact same texture as marshmallow fluff. Obviously it would taste more like it if you added actual powdered sugar, but we're sticking with stevia for health purposes. You seriously have got to get your hands on some of this magical powder. Marshmallow fluff still lives!

To celebrate this new discovery, we made a "hot chocolate mousse"

Chocolate Layer:
1 avocado
2 tbsp carob
1/4 cup + 1 tbsp coconut milk or water
about 8 drops stevia

Marshmallow Layer:
1/3 cup full fat coconut milk
1 - 2 tbsp marshmallow root powder (depending how thick you like it)
8 drops stevia

Blend chocolate later in a blender or food processor. Layer on the bottom of a glass jar or bowl. Mix together marshmallow layer by hand. Layer on top of chocolate mousse. Top with cacao nibs or chocolate sauce.

Dessert time!

Marshmallow fluffer

I'm trying to prove to you how legit this fluff is...close up!

The main ingredient

CLOSED: iHerb 60$ worth of Madre Labs Giveaway! + Fruit Salad + Banana Tiramisu

Hey guys! We've got an awesome giveaway for you courtesy of iherb.com and Madre Labs. I'll get into the details and how to enter in a moment. Let me just share with you first what we've been making!

A slice of berry life

Fruit Salad with Berry Syrup

Just mix together 1/2 tbsp of berry powder with 1 tbsp of agave syrup and 1 tbsp of water and drizzle over your favourite fruit!

We used Eureka Berries which literally contains every berry in existence!

Every berry under the sun in one container

We also got to try out a coffee mushroom blend called Cafeceps and used it to make tiramisu. Instead of cookies
though, we used bananas and soaked them in the coffee until they were completely buzzed.

Bobbing for bananas

 Banana Tiramisu

1 large banana, sliced vertically and cut into three (you'll have 6 pieces)
1 tbsp Cafeceps + 1 1/2 cups of water (or 1 1/2 cups of coffee)
chopped almonds
1 can of full fat coconut milk, chilled in the fridge
1 1/2 tbsp of agave nectar or maple syrup

Soak the bananas for around 15 minutes, or more if you want them extra strong. Spoon about a 1/2 cup of the chilled coconut milk into a blender (I used a magic bullet) and whip until it is the consistency of whipped cream. Fold in syrup. Layer half the bananas on the bottom of a ramekin or dessert bowl. Sprinkle with chopped almonds. Spoon on the coconut cream and top with another layer of bananas and finally layer the rest of the coconut cream on top.

The coconut cream is so fluffy and soft. Sprinkle with cocoa.

Ok so now for the good stuff.

To enter the giveaway you can do a multitude of things! (make sure you post a separate comment for each thing)

1. Post a comment telling us your favourite recipe on Sketch-free Vegan

2. Like Sketch-free Vegan on Facebook

3. Like iherb on Facebook

4. Tweet about this giveaway (make sure it links back to this page)

5. Leave a comment on our Facebook page!

What will you win? 60$ worth of any Madre Labs products of your choice which will be shipped to you from iherb.

This contest will be closing Halloween (October 31st) at midnight.

Pumpkin Attack!: Pumpkin Creme Crepes and Pie

Hey guys! So we went a little crazy this Thanksgiving weekend in the kitchen. Specifically with the pumpkin. We made a Pumpkin-Orange Smoothie  which was surprisingly really delicious. We also made the most amazing breakfast involving pumpkin....ready?....Banana-Pumpkin Cream Crepes! These were sooo good and sooo easy to make. I couldn't believe how easy it was to make the crepes. Here's the super simple recipe:

1/4 cup buckwheat flour
1/2 cup + 1 tbsp of water (it should be more liquid-y than regular pancake batter)
Pinch of sea salt
That's it!!

Combine all ingredients. Pour onto a hot and oiled pan. Fry for a little less than 1 minute on each side. And you've got yourself a gluten-free pliable crepe!

Pumpkin Creme:

1/4 cup pumpkin puree
1/4 cup coconut milk
A little squeeze of agave or maple syrup
A sprinkle of pumpkin pie spice

Layer bananas on one side of the crepe. Dollop on the creme and sprinkle with chopped almonds. Fold crepe over so it's half moon shape. Drizzle with more pumpkin creme, maple syrup and sprinkle with more nuts. Eat!!

Thin and soft, just how a good crepe should be

Drizzled with pumpkin creamy goodness

Peeping tom bananas

We also made a pumpkin pie using flying apron's recipe

It was pretty good! We used dates instead of dried apricots and just reduced the sweetness a bit. The filling got firm because the dates get dehydrated in the oven. We've finally found a good pumpkin pie recipe!

Madagascar Pink Sticky Rice w/ Vanilla Bean and Raspberries

So this recipe was made in the summer and we just never got around to posting it! We received a generous helping of rice samples from "Lotus Foods" and we were especially intrigued by the "Madagascar Pink Rice". A lady I worked with is from the Philippines and she was talking about a sweet sticky rice dessert she makes with coconut milk and mango. I didn't have any mango, but I had raspberries and vanilla bean! There is such a HUGE difference between vanilla extract and vanilla bean. If I'm making something vanilla flavoured now, it's gotta be with vanilla bean. Try it in your next vanilla concoction, you'll see.


2 cups cooked rice
1 can coconut milk
2 tbsp syrup (agave or maple)
pinch of salt
1 vanilla bean pod

Combine all ingredients in a pot. Bring to a boil and then simmer until thick and creamy (about 15 minutes). Spoon into glasses and top w/ raspberries and shredded coconut. Let chill before serving.

Sticky Rice in it's natural habitat

Juicy berries!

Check out that creamy texture!

Delicious!

Chocolate-Beet Ice Cream + Matcha Milkshake + Madre Labs Review

The kind people at iherb asked us if we would sample and review one of their products, amongst them this fantastic new product: Madre Lab's Coco Cardio, has definitely won our hearts. The ingredients are simple: Cocoa powder, Beet Juice powder and Hibiscus powder. These all combine to create a deep and earthy cocoa flavour. I've actually never tasted anything like it before. And if you like the taste of beets, you will like this product! Jac isn't soo fond of the beet taste, hey you either love em or you don't right? Well thankfully I do because beets contain so many nutrients, just the colour itself is enough to convince you how healthy they are for you.

1 can full fat coconut milk
1/3 cup cocoa cardio
1/3 cup water
1 tsp agar agar
2 packets stevia
1 tbsp agave nectar

Combine the agar agar and the water in a small pot and boil until it becomes a thick, jelly consistency. Add all ingredients to blender, including agar agar jelly and blend until smooth. Churn in an ice cream machine or freeze in a container and just stir every so often. Top w/ cacao nibs!

Topped w/ cacao nibs

Next on the menu is Midori Green Powder which includes "Matcha" green tea powder and Wasabi. Crazy right? But if you add just a little of this stuff to your morning banana smoothie, it turns it into a Matcha Milkshake that is creamy, simple, and super healthy! I like my smoothies sort of milkshake-like and Jac likes hers icy. This is one of the ONLY things we don't have in common. If you like your smoothies more icy, then add a couple cubes of ice, but this is really meant to be a milkshake. Since the Midori Greens have matcha powder, I've been adding it to smoothies because it actually tastes good! Not just thinking it'll add to my daily green intake. The matcha actually over powers the green taste!

2 frozen bananas, sliced
Enough water to almost cover bananas
1 tsp midori greens

Creamy Dreamy Sunny Yummy

Avocado Cream Berry Crunch Parfait

So Jac and I are big time South Park fans and thought it would be hilarious to make a "Mint Berry Crunch" parfait. Here's a link if you don't know the power of the crunch:

So no one told us mint + berry is not the best. Jac said it tasted more like a toothpaste parfait. That must be the secret to his powers, driving people away with bad flavour combining ;). So we made it again in a more simple way with just plain ol' avocado cream and strawberries and you know what? It was deelish!

Berries:
6-7 strawberries, stemmed
1 tbsp coconut sugar

To start, let berries and sugar sit together in a bowl until the juices are released and it's a jammy sort of texture and taste.

Avocado Cream:
1 avocado
1-2 tbsp agave nectar
1/4 tsp vanilla extract

Whiz together in food processor until totally smooth.

Layer cream, berries and granola/coconut on top of each other in little glasses. Sprinkle with granola or coconut or whatever you please!

So we are both moving to Toronto for school for the year and will probably not be able to keep doing elaborate recipes like we've been doing all summer. We think it will be a nice change to do more student-friendly simple recipes that are still exciting and yummy! So expect more recipes like this Avocado Cream Berry Parfait and more everyday eats. Happy September everyone!

Raw Banana-Kiwi Ice Cream

I have a confession....I am addicted to banana soft serve. Am I alone on this?! What makes it even better is when you mix in another frozen fruit. I used kiwi, but you can use anything! Strawberry, pineapple, papaya, mango, peach or our personal favourite...blueberries!

What you need:

3 bananas, sliced and frozen

3 kiwis, sliced and frozen

A splash of water

Pulse in a food processor to get it going (or in blender). Blend until smooth and fluffy. Transfer to a flat container and freeze. Stir every 15 minutes until desired consistency. 

Cool, creamy and collected...

This is what I'm living on this summer! It's so healthy and so yums!!

Mocha Tart

This is actually a recipe from Mother's Day, we kind of forgot about it which is hard to believe considering how amazing it was! You would never guess it was low-glycemic, gluten-free and vegan. Seriously amazing, you guys have GOT to get some dandy blend. This was such a nice, fluffy and light dessert after a hearty veggie meal.

Filling:
1 can full fat coconut milk
5 tsp dandy blend or alternative instant coffee
1 tbsp lucuma powder
1/2 tsp vanilla extract
pinch of salt
2 tbsp coconut oil
1 packet powdered white stevia

Crust: (I didn't measure everything exactly for this crust, you may need to add more oil)
3/4 cup ground almonds
1/2 cup coconut shredded, ground finer
1/4 cup carob powder
1/4 cup tahini
2 tbsp coconut oil
1 packet powdered stevia
Pinch of salt

Combine ingredients for crust, press into an 8-inch pie pan/plate. You may have extra crust leftover, which is nice to sprinkle on top. Save it! Combine ingredients for filling. Pour filling into crust, cover with plastic wrap, set in fridge to firm over night. Serves 8.

Key Lime Pie Pudding + Candida Diet Kick-Off!

We have been meaning to start an anti-Candida diet for a while now. Jac started one about a month ago but didn't end up sticking with it. Well this time we ARE sticking with it! I know 100% that I have Candida. I have all the symptoms; tired in the mid-afternoon, sensitive skin, achy muscles. And I took anti-biotics for acne a couple years ago and I haven't felt the same since then. I'm going to be following the Body Ecology Diet and Jac will be following a lesser intense Anti-Candida Diet. So we will be creating recipes based on these two diets throughout the summer! Yay!

Some of our recipes will involve eggs and fish because those foods are apart of the Body Ecology Diet. I thought about doing the diet all vegan but I just don't think I would be able to keep my energy up. Maybe later on when my system starts working better I will cut back on the animal products. (As you know we aren't entirely vegan in our personal diets but like to post vegan recipes like this one!)

So to kick off the Anti-Candida Diet, Jac made Key Lime Pie Pudding this morning and it was fantabulous! It's just like key lime pie filling. Creamy and smooth and cool! And there is a secret ingredient...frozen cucumber chunks! Sounds craaazy no? But it makes the pudding really cool and fluffy.

Tropical Treat!

Yum is the word, it's got groove, it's got feeling

1 large avocado
1/3 cup frozen peeled cucumber chunks
12 drops of liquid stevia
Juice from 1/2 a lime
1/4 tsp lime zest
1/3 cup of water

Combine all ingredients and blend in a food processor of magic bullet. Top with toasted coconut. Eat!

Also the randomly selected winner from Diet, Dessert and Dogs' e-book giveaway is: Meghan.

Meghan, there's no way to contact you from your profile so please let us know your email address and I will send the e-book your way!

Thanks to everyone who submitted their yummy breakfast ideas :) It seems like oats and green smoothies were the most popular items.

O.M.G. Mint Chip Flurry (Vegan, GF)

Oh My Freaking God. You guys. I cannot believe how good this tastes. :O I'm in total ice cream heaven. Please make this, or if you don't have an ice cream maker, go out and buy one and make it. Omg omg omg! That is all.

1 can full fat coconut milk (good quality such as Thai Kitchen)
1/2 tbsp agar agar flakes dissolved in 1/4 cup water
A few chunks of avocado, for colour (about 1/4 of small one)
1/2 cup xylitol (I used Xyla brand, see below)
1 tsp peppermint extract
1/4 tsp vanilla extract

Dissolve agar in water in a small saucepan. Heat coconut milk in another saucepan on medium-low, add xylitol, agar mixture and all other ingredients except for avocado. Take 1/2 cup of mixture, blend with avocado and return it to saucepan. Chill in fridge until cold.

Make a half batch of Carob Chips

Make ice cream according to ice cream maker instructions. Spoon into bowl/cup and enjoy. Or let it freeze for longer in a sealed plastic container in the fridge.

This was our first time trying xylitol. Xyla Xylitol is extracted from North American Hardwood trees. It has a cooling flavour unlike stevia. You just substitute for the same amount you would use of sugar. And it only has a glycemic index of 7, that's less than most vegetables! You also may be surprised to know that xylitol occurs naturally in most living things, including the human body during metabolic processes.  And unlike stevia I find it goes better with fruit, mint and cream concoctions. I find stevia goes best with chocolate, tea and cinnamon flavours. I've also found that combining xylitol with coconut milk and agar makes for the PERFECT ice cream consistency, I think I've finally found my magical vegan ice cream formula. If you leave this in the freezer it doesn't become rock solid, it becomes smooth and scoopable. Perfection of detection!

Raw Blueberry Cream Pie Pudding (Vegan, GF)

I haven't made a pudding in a while and had a perfectly ripe and creamy avocado staring at me, so I figured it was time. I also had wild blueberries in the freezer so I made a blueberry-avocado concoction. Then I decided to make a bit of a layered parfait because I had some soaked almonds ready and some chia seeds to make blueberry jam with! I peeled the almonds so the cream would be perfectly white and I sweetened it with a bit of stevia. This was seriously amaaazing! I love having dessert for breakfast! And it's relatively low in sugar. Just the stevia and the sweetness of the blueberries. 


Blueberry-Avocado Filling:
1/2 cup blueberries
1 large avocado
6 drops of stevia
a splash of water
1/4 tsp lime/lemon juice


Blend in blender (I used my magic bullet) until whipped and creamy


Blueberry Jam:
1/2 cup frozen blueberries (defrosted)
1 tsp chia seeds
3 drops stevia


Let sit for about five minutes or until "jellied" .


Almond Cream:
1/2 cup peeled almonds
1 tbsp melted coconut oil
2 tbsp water
3 drops stevia


Whip in food processor until creamy.


Layer the blueberry-avocado mixture on the bottom. Next spoon on the blueberry jam and then the almond cream. Sprinkle with quinoa crunchies. Let sit in the fridge for at least an hour before eating.

Quinoa crunchies can't be beat! They make each meal a special treat!

I'm definitely making this again...Maybe a key lime pie pudding...Why am I so obsessed with pie themed puddings?


Raw Apple Pie Pudding
Almost Raw Banana Cream Pie Pudding
Pumpkin Pie Pudding


-Jennifer

Sweet Cinnamon Panna Cotta w/ Stevia (Vegan, GF)

This is me being fed up with carob. Lol. I've had it pretty much everyday since starting the candida diet. And I'm not even sure if you're allowed carob on the diet but let's just pretend that you are :P. This was actually so delicious, it's really good as a drink too, just don't add agar and you're set with a warming gingery beverage.

1 can full fat coconut milk
2 tsp agar flakes
20-25 drops vanilla stevia
1/2-3/4 tsp cinnamon
1 ginger tea bag


Heat coconut milk, agar flakes, stevia, cinnamon and ginger tea on medium heat until agar is dissolved and the tea is steeped through. Fill two small dessert cups with mixture, chill until set.

Creamy Carob Ice Cream w/ Stevia (Vegan, GF)

So as I stumble along through this candida diet, I simply must have some ice cream. Stevia and carob are magical together, if you haven't tried it, well this is your chance. I usually make hot chocolate with carob and stevia and it always tastes so amazing so I made it frozen this time. It's actually sooo good, tastes kind of like chocolate soft serve (you know, the fake stuff...yum!). If you don't have vanilla stevia, just add in some vanilla extract. The agar agar makes it so smooth and creamy, I would never make a vegan ice cream without it. We're also excited to finally enter the Sweet or Savory Kitchen Challenge hosted by Kim from Affairs of Living, and Ricki from Diet, Dessert, and Dogs. Aaaand Woila!

1 can full fat coconut milk

1/3 cup carob powder (mine is roasted, so if you have low-heated carob add more in)
1 tbsp agar agar flakes
1/3 cup water
1/4 tsp vanilla stevia (or more to desired sweetness)
Pinch of salt

Combine the agar agar and water in a small sauce pan, heat on medium until it dissolves and becomes gellified. Combine other ingredients in a blender, add in agar mixture and blend again. Pour into ice cream maker and make ice cream according to instructions. Put in a container and freeze until firmer.

Wild Black Rice Pudding w/ Figs (Vegan, GF)

I have never successfully made rice pudding before. I tried to make a rice pudding from the Betty Crocker cookbook once and literally every single time it turned out too runny or it would curdle in the pan. This pudding is made on the stove top, so I was able to keep a close eye on it. Plus it's coconut milk which doesn't curdle right?

2 cups cooked black Japonica rice
1 can coconut milk
1 tbsp creamed coconut or coconut oil
1 tbsp coconut nectar / other sweet syrup
10 dried figs, chopped
Zest of one lemon
1/2 tsp vanilla extract

Combine all ingredients in a pot. Bring to a boil and then simmer for around 20 minutes or until pudding is very thick and sticky. Chill in the fridge. Eat! Makes 3 large servings.

Creamed Coconut

It looks like mushroom risotto, but I assure you it's not

Finally I have managed to successfully make rice pudding! I've never used black rice before, at least not in something like this. It added a nice texture to the pudding so it wasn't just pure mush. The fig flavour also seeped in so I didn't have to add very much sweetness only one tablespoon of syrup is necessary. Happy weekend! :)

-Jennifer

Raw Ice Cream Sandwiches: 2 Ways (Vegan, GF)

These were the result of me having nothing to do on a sunday day. I was making almond milk this morning and was like, hey if I make it really thick I wonder if I could make raw ice cream out of it? Well you can! But, if you like your ice cream really creamy I would definately recommend the coconut or soaked cashew route. Otherwise almond milk and hemp seeds work pretty well, it just makes a less dense, lighter ice cream. The "Oreo" cookies actually taste like oreos it blew my mind! I'm definitely making those cookies just for everyday munching. Anyway I'm pretty sure this post speaks for itself, raw. ice cream. sandwiches. Enjoy!

Ice Cream:
2 cups almond milk (1 cup almonds to 1 1/2 cups water)
1/2 cup hemp seeds
6 soaked medjool dates
1 tsp vanilla
Pinch of salt

Oreo (Chocolate) Cookies:
1/2 cup almond flour
1/2 cup unsweetened shredded coconut (ground finer)
1/4 cup raw cacao powder
1/4 cup raw honey/agave/other syrup sweetener
2 tsp mesquite powder
Pinch of salt
1 tbsp coconut oil (see recipe instructions!)

Chocolate Chip Cookies:
3/4 cup almond flour
1/2 cup unsweetened shredded coconut (ground finer)
1/4 cup raw honey/agave other syrup sweetener
1 tbsp mesquite powder
Pinch of salt
2 tbsp cacao nibs

Make almond milk, according to 1:1.5 ratio. Combine almond milk, hemp seeds and dates in a blender. Blend until uniformly smooth. Drain mixture through a sieve to strain out any date/hemp clumps. Return mixture to blender add coconut oil, vanilla and salt. Blend until combined. Make ice cream according to ice cream maker instructions.

Assemble ingredients for chocolate/oreo cookies in a medium bowl. Roll with a rolling pin until 1/4 inch thick. Cut four 4 inch circles out of it, put on dehydrator tray and dehydrate at 115F for 6 hours or until firm-ish. With the leftover dough, add 1 tbsp of coconut oil, knead together (combine) form into flat shapes and put in freezer until firm (a few minutes). Spoon half of the ice cream into a bowl, chop the freezer dough into pieces and crumble into ice cream. Stir until combined.

Assemble ingredients for chocolate chip cookies in a medium bowl. Roll with a rolling pin until 1/4 inch thick. Cut six 4 inch circles out of it, put on dehydrator tray and dehydrate at 115F for 6 hours or until firm-ish. You may have leftover dough, so if that is the case you could possibly get away with making a few extra (7-8). Spoon the other half of the ice cream into a bowl, add cacao nibs. Stir until combined.

Once cookies are dehydrated spoon appropriate ice cream mixture onto cookie (the ice cream should be really smooth and malleable, perfect just out of the ice cream maker) top with another cookies, smooth sides with a knife. Freeze until firm.

Check out our Raw Mini Ice Cream Cakes: 2 Ways

Raw Chocolate-Mint Pie (Vegan, GF)

Whoa guys you have GOT to give this a go. Mint chocolate is my absolute favourite chocolate combination (second is chocolate orange). This was most definitely love at first bite. I didn't have any fresh mint leaves so I used dried tea leaves and extract. If you have fresh mint use that!

Contemporary tart shot ;)

Brownie crust

Crust:
3/4 cup almond flour
1/2 cup pecans
1/4 cup raw cacao powder
PInch of salt
1/2 tsp vanilla extract
1/2 cup packed dates
2 tbsp coconut oil

Filling:
2 large avocados
1 tsp lemon
1/4 cup water
1/2 cup melted coconut oil
1 tbsp dried mint leaves
2 tsp mint extract
1/4 cup agave

Ganache:
1/2 cup cacao powder
1/4 cup agave
pinch salt
2 tbsp water
2 tbsp coconut oil

Drizzle:
1/4 cup soaked cashews
1/4 tsp vanilla
water (to thin)
1 tbsp coconut oil

Assemble crust ingredients in food processor, process until well combined. Press into an 8 inch pie plate or tart pan. Chill until firm. Combine filling ingredients until well combined and creamy (in a food processor). Adjust mintiness as you like. Pour filling into crust, chill until set. Combine ingredients for ganache. Pour ganache over filling in a thin layer. Chill until set. Assemble ingredients for drizzle in a food processor. Drizzle over top. Freeze for a more ice creamy pie or chill for a softer pie. Makes one 8 inch pie.

Almost-Raw Banana Cream Pie Pudding (Vegan, GF)

What is with me and pie themed puddings lately? I don't know. What I do know is that I love love love banana cream pie. But I didn't want to try and figure out how to make a vegan version that is also gluten free, so I just made a pudding. It is so easy to make and is a quick and simple raw dessert. This isn't totally raw because of the coconut milk, let's just call it "almost-raw".

Pie over-head!

1/2 cup soaked cashews
1/4 cup unsweetened shredded coconut
1 tbsp raw honey or agave syrup
1/2 cup coconut milk
1/2 tsp vanilla
1 tbsp ground chia seeds
1 tsp lemon juice
1 fresh banana

Sliced banana to layer on the bottom

Grind cashews with shredded coconut in a food processor until smooth. Blend in chia seed meal, agave, vanilla, lemon juice and coconut milk. Add in 1 fresh banana and blend until smooth. Layer fresh banana slices on the bottom of your bowl and top with cream layer. Sprinkle with nuts, coconut or cacao nibs.

Makes 3 mini servings or 1 big one.