Ingredients:
Nice cream
- 4 medium frozen bananas
- 2 tbs peanut butter
- 3 tbs raw cacao powder*
- 1 tbs maca powder*
Peanut caramel fudge sauce
- 2 tbs tahini
- 1 tbs peanut butter
- 2 tbs agave syrup* or maple syrup
- 1 x medjool date, pitted
- 1 tbs coconut oil, softened
Chocolate sauce
- 1 tbs raw cacao powder*
- 3 x medjool dates, pitted
- 2 tbs coconut oil, melted
- 1 tsp lucuma powder*
- 3 tbs agave syrup* or maple syrup
- ½ tsp vanilla bean paste or powder*
- Pinch of salt
Garnish
- 1 tbs cacao nibs*
- ¼ cup raw hazelnuts
Method:
Nice Cream
- Blend all ingredients in a food processor or high-speed blender.
- Pour mixture into a flat plastic tub. Freeze for 2–3 hours or until frozen.
Peanut caramel fudge sauce
- Blend all ingredients in a blender. Set aside until ready to serve.
Chocolate sauce
- Blend all ingredients in a blender. Set aside until ready to serve.
To assemble
- Scoop Nice cream into 4 sundae glasses or tumblers, drizzle over the peanut caramel fudge, then the chocolate sauce and garnish with cacao nibs and hazelnuts.
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