When I started with this one I actually had cream filled cookies on my mind, then in the middle of the process turned it into the yummiest, creamiest nice cream. Well, that happens when you create recipes as you make them as I often do. Just start with a few basic ingredients and then play adding what inspires you to get delicious flavour and a marvelous texture.
And so here it is, irresistibly creamy and gorgeously fruity just perfect for hot summer days. It’s sugar free and packed with glorious nutrients that make this treat one mighty snack or even breakfast.
What you need:
- 200g of cashews previously soaked in water overnight
- 150ml coconut cream
- 2 frozen bananas
- 250g fresh raspberries
- 1 vanilla seeds
- agave syrup to taste
How to make it:
Blend all the ingredients, start with the cashews until turn to paste, than keep on adding bananas, coconut cream, raspberries, vanilla seeds and agave syrup.
Pour in a glass container and freeze for 2 to 3H. Give it a good stir every 30 minutes to ensure nice and creamy texture and don’t worry if the texture doesn’t seem great during the process, it will settle in the end.
Before serving leave it for 10-15min at a room temperature, add plenty of fresh fruits and nuts, sweeten it up with some fresh fruit sauce and enjoy this creamy wonder.
