This little bite-sized dessert ticks all my boxes – fresh raspberries are always a luxurious indulgence, it’s got no added sugar and so I can convince myself it’s healthy. Actually, for a dessert, it is! It’s technically paleo (although I know desserts aren’t in the paleo spirit), it’s GF, grain free & raw (if that’s your thing). I made this for Valentine’s Day this year as it’s also I think a completely romantic treat. Whichever way you look at it, they are delicious. Try serving on a dessert platter with strawberries and chocolates.
Mix it up: You can also make these in smaller or larger sizes and play around with the filling and toppings (if you’re not dairy/sugar free try lemon curd/ dollop cream/ caramel/ chocolate ganache or tiny scoops of icecream topped with blueberries/grated chocolate/sliced banana/toasted shredded coconut etc etc.
For the base:
* you need to make this ahead of time – preferably the day before but at least a few hours before so it has time to set
- 10-ish medjool dates (pitted) – these are the fresh ones
- 2 handfuls shredded coconut (can be toasted if you like the crunch like me)
- 1 small pkt slivered almonds/nuts
- handful pepitas and/or sunflower seeds
- 2Tbsp coconut oil (this helps it to hold shape when cold)
- chia seeds (optional)
- 50g dark chocolate – roughly chopped (optional)
Blend all ingredients (except chocolate) in a food processor or blender. Stir in the chocolate. Press into cupcake moulds (or mini cupcake moulds if you want bite sized ones). Refrigerate or freeze for a few hours or overnight. They will keep in the fridge/freezer.
For the banana ice-cream:
- 1-2 bananas pre-frozen in slices (I usually like to keep frozen slices of banana in the freezer – great for smoothies)
Blend the frozen banana in a food processor (I use my little whizzer on the handheld mixer) or blender. You may need a few drops of water to get it blending. If you use too much water to will end up too sloppy to be ‘ice-cream’.
Scoop into the casing, top with raspberries and serve immediately. Alternatively you could scoop the banana into the casing and re-freeze for 10-15 mins to firm up, then top and serve.