Niki’s Raspberry Ripple Nice Cream with Carob Drizzle

2017, Healthy, nikibakes.co.uk, Summer, Sweet

Serves 4

Time to Prepare: 5 minutes

Storage: Store in the freezer for up to 3 months

  • Vegan
  • Dairy Free
  • Gluten Free
  • Sugar Free

 

Try a new way to enjoy your ice cream by creating this divine raspberry ripple nice cream. Crammed full of vitamins and nutrients from the raspberry powder, it will not only satisfy your sweet cravings but will give you that energy boost in your day. Tickle your tastebuds the natural way with smooth and decadent carob drizzle which helps to assist your digestion and ease your stomach.

Ingredients:

For the nice cream:

  • 3 frozen bananas
  • ½ cup of frozen raspberries plus a few extra for crushing in at the end
  • 1 teaspoon of raspberry powder
  • 3 tablespoons of coconut cream

 

 

For the carob drizzle:

 

  • 1 tablespoon of carob powder
  • 3 tablespoons of coconut oil
  • 2 tablespoon of coconut cream
  • 1 tablespoon of maple syrup (optional)

 

Equipment:

  • Blender
  • Teaspoon
  • Tablespoon
  • A small saucepan
  • A spatula
  • Baking paper
  • Loaf tin
  • Serving bowls
  • Ice cream scooper
  • Freezer

 

 

Method:

 

  1. Simply add all the ingredients (saving a few frozen raspberries aside) for the raspberry nice cream and blend until it resembles soft serve nice cream, crush in the remainder frozen raspberries on top. Pop in the freezer to set for at least 2 hours.

 

  1. Heat up the coconut oil, coconut cream and maple syrup in your saucepan and then add in your carob powder, mix in well and then take off the heat once a smooth sauce forms.

 

  1. Scoop out your nice cream once it’s ready (will take about 20 minutes to soften up) into your serving bowls and spoon over the cooled carbo drizzle.

 

  1. Enjoy!

 

 

 

#sugarfree #naturalway #carobpowder #raspberrypowder

 

Recipe by:

 

Niki Behjousiar

Recipe Creator and founder of nikibakes

 

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

Many thanks to https://www.indigo-herbs.co.uk/ for their raspberry powder and carob powder, check them out today! 🙂

Niki’s Raw Raspberry and Lemon Cheesecake Slices

2016, Healthy, nikibakes.co.uk, Spring, Sweet

raww

Happy Hump Day everyone!

I want to help you transition into the sweet life the right way…do you want to feel guilty after every sweet treat? Bloated? Tired? Hungry for another bite even? I used to feel like this all the time after my desserts until I found the natural way to sweeten them up. Incorporating gluten, dairy and processed sugar free food into desserts really couldn’t be simpler, dare I say it even tastes better, you get that sweet hit but you feel satisfied yet light at the same time. I have used xylitol and maple syrup as my sweeteners here, both of which are natural, easily digestible in the body and come from sustainable plant sources. My creamy filling comes from coconut cream and soaked cashews….I can’t describe how velvety and smooth it is and paired with the crumbly almond flour and crushed pecan base, you’ll savour every bite guys.

 

Containing more vitamin c than oranges, raspberries are packed full of potassium, calcium and vitamin a. Did you know that in the Philippines if you hang a raspberry came from the outside of your house, evil spirits are supposed to be deterred? It’s a seriously powerful fruit and with the help of the lemon, it cuts through the richness of my coconut cream filling beautifully.

 

Soaked cashews nuts also make a strong feature in my raspberry and lemon cheesecake slices. Aside from giving an ultra smoothness and thickness to your filling, soaked nuts are very good for your health long term as they help with the absorption of nutrients to your body and removes all toxins that could be harbouring in the nuts themselves.

 

All you need is:

 

For 8 slices you will need:

 

For the raspberry layer:

 

1 punnet of raspberries plus a few extra for decoration

2 tablespoons of maple syrup

 

For the coconut cream layer:

 

2/3 of a can of coconut cream (not the watery part)

3 tablespoons of maple syrup

2 level tablespoons of xylitol

The juice of a lemon

200g of soaked cashews (overnight or at least 2 hours beforehand)

2 tablespoons of coconut oil, melted

 

For the crumbly nutty base:

 

200g of pecans, soaked (overnight or at least 2 hours beforehand) and dried and chopped roughly

1 teaspoon of Himalayan sea salt

2 tablespoons of coconut oil, melted plus extra for greasing

The zest of 1 lemon

 

In your round deep tin, lightly grease the base and sides of your dish and set aside. In a food processor combine all your base ingredients and pulse a few times. Using your hands, press your filling tightly down and even it out the best you can with the palm of your hand. Place in the fridge whilst you start your coconut cream layer.

 

Clean the bowl of your food processor and cream all the contents needed for your delicious middle layer (this will take a good few pulses before you get a smooth consistency so please stick with it). Pour half the mixture gently over your cheesecake base and place in the freezer for a further 20 minutes.

 

Finally blitz the remaining half of your creamy mixture with your raspberries and maple syrup, top your cheesecake up with the final layer and place in the freezer for at least one hour before serving. Use a knife that’s been placed in a cup of boiling water to help cut your slices evenly and garnish with your fruit, simple and delicious!

 

Happy Baking!

 

Niki

Recipe Creator