With as much as I have going on at the moment, I really wanted to make a conscious effort this weekend to take some time out – away from the computer. I’ve been meaning to try a couple of recipes, and so thought that this was the perfect opportunity. So, please excuse the pause in ‘design’ related posts, but it was exactly what I needed.
Can I just say, these are both great and so super easy, not to mention very healthy. I can see them becoming my ‘go to’ for a sugar fix that’s guilt free.
Banana Icecream* (I was expecting that this would turn out more like a smoothy, but it seriously has the consistency of soft serve. Just don’t add too much coconut milk in one go, if you have difficulty blending only then add more).
Ingredients: banana (frozen in small pieces), coconut milk, cinnamon & nutmeg to taste
Method: Blend all together until smooth and creamy with no lumps – As you can see, I was a tad impatient and mine has a few lumps still in it.
Ingredients: 1C cocoa powder, 2tbs coconut oil, 1tbs honey, dessicated coconut (to roll truffles in)
Method: Mix together cocoa powder, coconut oil and honey. Roll into balls about 2cm in diameter. Roll in the dessicated coconut. Store in a sealed container in the fridge. (I am a bit of a dark chocolate fiend, so I made mine without very much honey. The honey will make them sweeter, so if you are not a fan of bitter chocolate, simple add more until they are to your liking. Also, you can make these without using the dessicated coconut, but just note that they may melt in your fingers without it. I’m looking forward to trying these with some slivered almonds added to the mixture too).