BASE INGREDIENTS
- 1 cup roasted (unsalted) almonds
- 2 cups dates, soaked for 1 or more hours
- 3 tablespoons cacao powder
- 1/4 cup coconut oil
- 2 pinches salt
- 4 large, ripe avocados, pitted
- 1 banana
- 1/3-1/2 cup maple syrup (or agave if you are a raw food purist. I don't have a super sweet tooth, so I'd normally just go for 1/4-1/3 cup...you can always taste test and add more if you desire)
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- Zest AND juice of 3 lemons (mine were super juicy)
- pinch of salt
- 2 tablespoons coconut oil
- 1 tablespoon cacao powder
- 1 teaspoon maple syrup or agave
- Line a square baking dish with baking paper.
- Place the almonds in a food processor and blend until fine. Add the rest of the base ingredients and blend (you'll need to stop and scrape down the sides a few times) until nice and smooth. Pour and press this into the baking dish and let it chill in the freezer.
- Place all the topping ingredients into the food processor (I find a blender gets it smoother) and blend into silky smooth. Taste test it and add any more flavour/sweetener you wish.
- Take the base out of the freezer and pour this on top.
- Put it into the refrigerator or freezer and let it chill for at least 3 hours (the refrigerator makes a nice moussey texture whereas the freezer will be a more solid ice cream type slice). You might like to take it out after an hour or so to cut it into slices.
- If you would like to decorate the slices with the chocolate topping, put all the ingredients into a mug and stir until smooth. Place into the freezer for about 15 minutes or until it starts to turn solid. Spoon onto the slice and place back into the fridge.