Black forest protein soft serve

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In true summer style, I thought that now would be an appropriate time to share my new favourite ice cream recipe. If you haven’t tried banana ice cream yet, then let me tell you, you’re seriously missing out! This is an amazing little trick to create a truly delicious treat, that pretty much tastes like ice cream, but can be made from as little as one ingredient.. a banana! To make this a little bit more special, I decided to flavour it with some gorgeous mixed berries and berry protein powder for an extra nutritional boost. This also makes this a perfect post-workout dish, with good sources of carbohydrates from the fruit and then the protein. 

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Berries are undoubtedly one of my upmost favoruite fruits and I eat them at least once a day. Not only do I think that they taste incredible and pair with pretty much anything (even in savoury dishes like salads), but these brightly coloured gems are micronutrient dense and filled with antioxidants! Berries are also a good source of fibre, which is something I like to try and make sure that I’m getting enough of, in order to keep my tummy and digestion happy. 

This fruity ice cream makes the perfect summer dessert, that doesn’t compromise on taste, whilst being packed with nutritious ingredients.  Even though there’s no added sugars in here (not even natural ones like maple syrup!) the bananas still make this incredibly sweet and indulgent. You could serve it in bowls topped with fresh fruit like I’ve done here, or maybe like a thicker smoothie bowl topped with granola for breakfast. Yep, that’s right.. this is just fruit and protein powder, so I really don’t see any reason why this couldn’t be a breakfast dish?.. 

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raw Chocolate, Hazelnut & Caramel Cheesecake
Base
  1. 1/2 cup oats
  2. 1/2 cup hazel nuts
  3. Tbsp coconut oil
  4. 1/2 cup dates
  5. Tbsp maple syrup
Caramel
  1. 1 cup dates (soaked)
  2. 1 1/2 tbsp macadamia butter- I use Meridian Foods
  3. Tbsp coconut oil
  4. Water
Chocolate cheesecake layer
  1. 1 cup cashews (soaked for a couple of hours or 20 minutes in hot water)
  2. 1/2 cup dates (soaked)
  3. 1/2 cup hazel nuts
  4. 1/2 cup canned coconut milk
  5. 3 tbsp coconut oil
  6. 4 tbsp cacao powder
  7. Tbsp maple syrup
Chocolate bark
  1. 65g cacao butter
  2. Tbsp coconut oil
  3. 5 tbsp cacao powder
  4. 4 tbsp maple syrup
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Instructions
  1. To make the base of the cake, add the oats and nuts into your food processor and blitz these until they create a rough flour like consistency. Next, add in the remaining base ingredients and blend everything together until well combined.
  2. Transfer this into the bottom of a cake tin (I like to use one with a removable base) and firmly press everything down. Place in the freezer to set whilst you continue making the rest of the cake.
  3. Add the soaked dates into a blender or food processor along with the nut butter, coconut oil and a dash of water and blend until smooth. Continue to add water until you reach the desired consistency.
  4. Spread the caramel mixture over the base and return the cake to the freezer.
  5. For the chocolate cheesecake part, blitz the hazel nuts in the food processor on their own until they form a fine flour. Drain the cashews and place these into the food processor along with the remaining ingredients and blend well until the filling is completely smooth and creamy.
  6. Pour this over the top of the caramel layer and leave in the freezer for at least 2 hours to set.
  7. Meanwhile, to make the raw chocolate, gently melt the cacao butter and coconut oil in a bain-marie until liquified. Stir in the cacao powder and maple syrup until everything is well combined and begins to thicken.
  8. Pour the chocolate into a lined baking dish and sprinkle with chopped hazelnuts and coconut chips. Place this into the fridge for around an hour to set.
  9. Once your chocolate is ready, cut into rough shards and leave in the fridge until you're ready to assemble the cake.
  10. This part is really down to personal preference, but here I've arranged the chocolate in the centre of the cake and then garnished the top with some raw chocolate shavings and more hazel nuts.
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Charley's Health http://charleyshealth.co.uk/
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Products used:

Revolution Foods protein 

Conscious chocolate 

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