In keeping with the dessert theme I have going (ummmm seriously when is the last time I posted a savory recipe?! You know by now where my passion lies ;), here are 2 fabulous recipes I've made in the past week.
Chocolate Banana Cream Pie
Here we go again, it was just weeks ago that I posted another pie featuring chocolate and bananas. Guess I just can't get enough! This recipe is a bit of a collaboration, between me and Cafe Gratitude - speaking of which, I'm a huge fan of their recipes (have a goal of making it to the restaurant one day), and they have a new dessert book out, so I'm stoked! I'm going to order it as my reward for finishing my Just Desserts ebook (to be out very soon). Anywho, the crust and chocolate sauce are my recipes, and the filling comes frmo CG's Banana Cream Pie which sits in a coconut crust and is topped with coconut cream.
Crust: Use a crust of your choice - I used a chocolate nut crust.
1 cup coconut milk (blend young coconut flesh/water)
1/4 cup packed, chopped dates
3 ripe medium bananas
1/2 tsp salt (i used 1/4 tsp)
1 tsp vanilla
1/2 tbs lemon juice
Turmeric for colour
2 tbs lecithin
1/2 cup raw melted coconut oil
Blend all ingredients but the coconut oil and lecithin, till smooth. Now add the last 2 ingredients. Pour half the mixture into the pie crust and chill to set.
When set, arrange a layer of sliced bananas on top and then pour the remaining filling over. Chill again and then arrange a second layer of sliced bananas.
Top with chocolate sauce or cacao nibs! Enjoy 🙂
Now into the rosemary ice cream...hehe I'm kidding, I mean mashed potatoes - did I have you fooled at all with the pic? An ice cream scoop makes perfectly rounded mashed potatoes! Actually, did you know that mashed taters are often used in food photography and commercials for ice cream? Yup!
Here are THE MOST AMAZING raw mashed taters I've ever had - they far surpass the cauliflower version that I just can't get into despite the various recipes I've tried. Carmi made this for me during my last visit, and I've been itching to make it ever since - buuut, slight problem - I can't get jicama in my town. In fact, I have to travel 5 hours by car to get one! Fortunately, my mom was travelling to Halifax and picked up a 5 lb jicama for me! Yay mom, travelled all the way back on planes and cars with this baby! Yippee! Enjoy Carmella's version of the recipe from Everday Raw.
In food processor, process jicama. Press out excess liquid with a cheesecloth or through a sieve. Place in high-speed blend with the rest of the ingredients. Blend till combined. Serve immediately or warm up in dehydrator before serving.
Carmella's Notes:~ I used a little less cashews than he calls for as I prefer a lighter mixture.
So there you have it - pie and ice cream 🙂