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Red velvet frozen dessert with lime, walnut, and white miso frosting

Traditionally, red velvet takes its colour and some of its sweetness from beet juice. This dessert uses a little whole, raw beet in that tradition. It will take some fine tuning to get the colour just right.

Ingredients

For the red velvet
2-3T cocoa (I use a fairly traded, Dutch-process brand)
1T cold water
1-2T raw beets, finely chopped (or beet juice if you
prefer)
2 large frozen bananas (about 1 1/2 cups — extra on hand may be helpful)
Maple syrup, agave nectar, or dates to taste

Optional: 1t powdered maca

Note: The beets will sweeten the dish a bit, but if you us the whole beet, you’ll be able to taste it. If you use dates to sweeten further and/or if you use beet juice rather than the whole beet, you’ll get a darker colour. If you don’t like beets, you can always experiment with raspberries or raspberry juice (although it will change the flavour).

For the frosting
1/4 cup scant walnut pieces
1T warm water
1T maple syrup or agave nectar
1/2T – 1T lime juice (to taste)
1/2 – 1T sweet white miso (to taste)

Optional: Use 2T cashew butter for an easier to mix, off-white and more neutral tasting version. Add 1/2T coconut oil or plant-only margarine for a a richer texture.
Directions

Puree the walnuts, lime juice and cold water until
smooth. Add the sweetener and the miso and stir to combine. If the mixture is too thick, add a little water 1/2t at a time; if too thin, add more walnuts and blend. Note that it will thicken a bit further as it sits. Set aside and make the red velvet.

Mix the cocoa and the water until thoroughly combined. Add the beets and puree smooth. Set aside for a minute for the chocolate to darken. Add the chocolate mixture to the bananas (and the maca if you’ll be using it) and puree smooth. Let it stand a minute.

If the result is not red enough, add additional beet. If it’s not dark enough, add additional cocoa. It’s likely you’ll use the full amounts noted, but start sparingly. It’s more difficult to lighten the dish’s colour (although if you have extra frozen banana on hand, you can do so).

Once you have the colour, sweeten to taste, spoon out, and garnish with the frosting. Add 1T frosting to the red velvet and stir for a marbled effect if you like.

Peanut butter and chocolate cookie dough frozen dessert

Ingredients

For the nice cream
3 small frozen bananas (about 2 cups)
1/2t vanilla extract

For the cookie dough
1T whole wheat flour
1T unsweetened, unsalted peanut butter (I use crunchy)
1T coconut sugar (or to taste)
1-2t unsweetened plant milk
10g bittersweet chocolate chopped (I use an organic, fairly traded bar)
A pinch coarse sea salt

Optional 1t maca powder. Replace the wheat flour with a suitable gluten free flour (e.g., sorghum). Replace the chocolate with chocolate chips if you prefer. The coconut sugar will give the dough that bit of crystalline texture, but you can substitute other sweeteners.

Directions

Mix the ingredients for the cookie dough until a dough forms. Add an extra teaspoon of plant milk if dry. Let the dough rest a few minutes. Blend the bananas with the vanilla until smooth. Add and blend 1T cookie dough for a more homogeneous flavour, or keep them separate for more contrast. Break the dough into small pieces (about 1/2 -1t). Stir once or twice into the bananas. Spoon out and serve.

Chocolate frozen dessert with peanut butter,chocolate chip cookie dough

Ingredients

For the bananas
3 small bananas, frozen (about 2 cups)
2T cocoa (I use a fairly trade, Dutch-processed blend)
1/2t vanilla extract
1T cold water
Sweetened to taste (1/4 cup dried, soft dates, stevia, maple syrup, etc.)

For the cookie dough
1T whole wheat flour
1T unsweetened, unsalted peanut butter (I use crunchy)
1T coconut sugar (or to taste)
1-2t unsweetened plant milk
5g bittersweet chocolate, chipped (I use an organic, fairly traded bar)
A pinch coarse sea salt

Optional 1t maca powder. Replace the wheat flour with a suitable gluten free flour (e.g., sorghum). The coconut sugar will give the dough that bit of crystalline texture, but you can substitute other sweeteners. Replace the chocolate with actual chips if you prefer.

Directions

Mix the dry, the wet, and then the wet with the dry
ingredients for the cookie dough until a dough forms. Add an extra teaspoon of plant milk if dry. Let the dough rest a few minutes.

Mix the cocoa, the water and the dates and let stand 5 minutes. Blend the bananas with the vanilla until smooth. Add the chocolate mixture. Blend until smooth. Sweeten to taste.

Blend 1T cookie dough with the bananas for a more homogeneous flavour, or keep them separate for more contrast. Break the dough into small pieces (about 1/2 -1t). Stir once or twice into the nice cream. Spoon out and serve.

Mint chocolate, chocolate chip frozen dessert

Ingredients

3 medium frozen bananas (about 2 cups)
2T cocoa (I use a fair trade, Dutch-processed brand)
1/4t mint extract (or to taste)
10g mint chocolate, chipped (I use a fairly traded, organic bar)
Sweeten to taste with dates, stevia, maple syrup, or agave nectar

Optional: 1t powdered maca root. Trade the bar chocolate for chocolate chips if you prefer. About 1/4 cup pitted, chopped dates or a few tablespoons of maple syrup should be sufficient.

Directions

Blend the bananas,mint extract, and cocoa. Sweeten to taste and blend smooth. Chip the chocolate. Add 1/2 of the chocolate to the bananas and stir to combine. Spoon out, garnish with the remaining chocolate, and serve.

Gingerbread frozen dessert swirled with raspberry sorbet

A rich combination of flavours and textures. Adjust the spice and sweetener to your taste.

Ingredients

For the bananas
2 medium, very ripe frozen bananas (about 1 1/4 cups)
1/2T blackstrap molasses (or to taste — I use 1T)
1-2t fresh ginger, grated and minced (or more to taste, I use 2t)
1/4t dried, ground cinnamon (I use 1/2t)
A tiny pinch cloves
1/2t vanilla extract

For the raspberries
1 1/2 cups frozen raspberries
2t lemon juice
1t chopped walnuts
Additional sweetener to taste (stevia, maple syrup, agave nectar, etc.)

Optional: 1t powdered maca root. Replace the walnuts with pistachios, peanuts, or sunflower seeds.

Directions

Make the bananas first. Blend the ingredients up but not including the raspberries till smooth. Let stand a minute to let the flavors soften. Freeze the bananas while you blend the raspberries with the lemon. Stir 1/4 cup of the bananas with the raspberries to marble. Sweeten to taste. Spoon out the raspberries, then the bananas. Garnish with walnuts and serve.

Mocha frozen dessert with salted Earl Grey tea caramel

Ingredients

For the bananas
2 medium frozen bananas (about 1 1/2 cups)
3T soft, dried dates pitted and chopped
A shot espresso (short)
1/2t vanilla extract
1t walnuts, chopped

Optional: 1t maca powder. Use pistachios, peanuts or shelled sunflower seeds in place of the walnuts if you like.

For the caramel
1 Earl Grey tea bag
3T boiling water
3T soft, dried dates, pitted and chopped
A pinch sea salt

Method

For the caramel, steep the tea and the dates for 5 minutes. Squeeze the bag and discard. Puree smooth. Add the sea salt and stir to combine.

For the bananas, make the espresso and steep the dates in it for a few minutes. Puree smooth. Add to the bananas and add the vanilla extract. Add the maca if you’ll be using it. Puree smooth.

Mix 1t banana mixture with the caramel to combine. Spoon out. Add 1-2T caramel and stir to marble if you like. Garnish with remaining caramel and walnuts, and serve.