Recipe Serves 6+

(Note that the brownie part of this recipe makes more than needed for the recipe, if you don't want to make that extra simply half the ingredients for the brownies)





BROWNIES (Makes extra, half the ingredients if you don't want extra brownies!)

  • 2 cups blanched almonds

  • 2 cups medjool dates (pitted)

  • 1/2 cup cacao powder

  • 1/2 tsp vanilla extract

  • 1/4 tsp Himalayan pink salt



  • 2 tbso almond butter

  • 1/4 cup cacao powder

  • 2 tbsp maple syrup



  • 2 cups frozen banana

  • 1 tsp vanilla extract




  1. Add the almonds to your food processor and blitz into a light crumb.

  2. Add the remaining ingredients and blend until the mixture becomes a dough consistency.

  3. Using a spatula, press the mixture into a loaf tin or lunch box, packing down tightly.

  4. Refrigerate for at least 30 minutes.



  1. Add all the ingredients to the food processor and blitz for about a minute until the consistency is like a paste.



  1. Add the banana and vanilla extract to the food processor and blend until smooth.

  2. Transfer the mixture to a bread loaf tin or lunch box.

  3. Cut the desired amount of brownies up into cubes and fold these throughout the nicecream using a spoon or spatula.

  4. Freeze for a minimum of 2 hours.

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