PERSIMMON PUDDING

I just can't get enough of persimmons! They're such a delicious, juicy fruit and now that they're back in season I'm making the most of them :) This was the most incredible-tasting creation. The bananas give it creaminess and the persimmons a jelly-like texture for the perfect pudding texture! I used hachiya persimmons (the larger, longer ones, like the one at the top of the photo) which I think are sweeter than fuyu's (the smaller ones) and are better at the jelly-like stage of ripeness. You can tell they're good to eat when you can easily pull the tops of them off.

Ingredients
2 very ripe hachiya persimmons (or 4 fuyu's)
3 fresh bananas
4 frozen bananas
pinch of cinnamon
3 medjool dates, chopped

- scoop the flesh out of the persimmons into a bowl
- blend the fresh & frozen bananas together with the cinnamon to make a melty banana ice cream
- swirl the persimmon flesh into the bananas. Top with chopped dates. Devour!

Refreshing Matcha + Mint + Lime Ice-Blocks!

Summer is arriving and cool, refreshing treats are all around! These babies are simple, tasty and super quick to whip up (the hardest part is waiting for them to set!) Matcha, mint and lime work together so well in my opinion, however I kept the lime pretty subtle so it didn't ruin the unique flavour of the matcha! I drizzled mine in raw choc, but you could have additional toppings, or have no toppings at all! Either way, they're delicious and you'll absolutely LOVE them ;) Here's the recipe!


INGREDIENTS
Ice-blocks (makes about 6)

• 1 ripe avocado
• 1 ripe banana
• 1 cup rice milk (or any other plant-based milk)
• 1 - 2 tsp matcha powder (depending on how strong you like it!)
• 1 tbsp chopped fresh mint
• 1 tbsp lime juice
• 3 tbsp coconut water (we used Natural Raw C)
• 1 tbsp maple syrup
• 1 tsp chia seeds

Cacao-Choc Sauce

• 1/4 cup + 2 tbsp coconut oil melted
• 1/4 cup cacao powder
• 2 tbsp maple syrup

Method:
- Blend together all ingredients until smooth.
- Pour into ice-block moulds and place in freezer overnight or until completely set
- In the morning remove from moulds (you may need to run some warm water over them so they come out) and set aside.
- For the cacao-choc sauce, mix all ingredients together so that there are no lumps. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.
- Drizzle the tips of each ice-block with the choc. sauce (and any other toppings you like! You could add desiccated coconut, nuts, goji berries etc.)
-Eat straight away or store in an air-tight container in the freezer :)

Banana-Blueberry-Coconut & Raspberry-Blackberry-Coconut Ice-Blocks!

Spring in Australia is nearly here! The sun is coming out more, the birds are singing, and I'm finding myself beginning to crave fresh, fruity flavours much more! So today I decided to make two different kinds of ice-blocks with Natural Raw C coconut water, and dipped them in some cacao-choc sauce + pistachios + coconut for a bit of added decadence ;) Hope you enjoy!


BANANA-BLUEBERRY (makes approx. 3)

• 1 ripe banana
• 1/2 cup frozen (or fresh) blueberries
• 2/3 cup Natural Raw C coconut water

RASPBERRY-BLACKBERRY (makes approx. 3)

• 1/2 cup frozen (or fresh) raspberries
• 1/2 cup frozen (or fresh) blackberries
• 2/3 cup Natural Raw C coconut water

CACAO-CHOC SAUCE + TOPPINGS

• 1/4 cup + 2 tbsp coconut oil (melted)
• 1/4 cup cacao powder
• 2 tbsp maple syrup
• desiccated coconut
• crushed raw pistachios

Method:

- For the banana-blueberry ice-blocks, blend together all ingredients until smooth.

- Pour into ice-block moulds and place in freezer overnight or until completely set

- Do the same for the raspberry-blackberry ice-blocks :)

- In the morning remove from moulds (you may need to run some warm water over them so they come out) and set aside.

- For the cacao-choc sauce, mix all ingredients together so that there are no lumps. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.
- Dip the tips of each ice-block into the choc. sauce, then immediately into the pistachios or coconut (or whatever else you'd like to use!) It is important to do it quickly otherwise the chocolate will set and won't stick to your toppings!
-Eat straight away or store in an air-tight container in the freezer :)

Choc-orange Banana Ice-cream Cookie Sandwiches - 3 Ways!

These yummy little treats are perfect for any time of the day! Breakfast. brunch, dessert - I find I'm always in the mood for them! The recipe is super simple too, so they're perfect for when you need to whip up something delicious with limited time! Hope you love them as much as we did :)

COOKIES

• 3/4 cup oat flour (just blend up rolled oats in the blender!)
• 1 tbsp coconut flour
• 1 ripe banana
• 1 - 2 tbsp cacao powder (depending on how chocolate-y you want it)

ORANGE-BANANA ICE-CREAM

• 1 frozen banana (cut into coins beforehand)
• 1 tsp orange rind
• pistachios, cacao nibs or anything else you'd like to roll your ice-cream sandwiches in!

Method:

- Mash the banana in a bowl, then add the rest of the cookie ingredients. 

- Use a rolling pin to roll between two baking sheets, and use a cookie cutter to cut into round circles.

- Cook in the oven for around 10-15 minutes (or until slightly browned) on 160C.

- Allow to cool completely.

- For the ice-cream, blend up the banana and the orange rind in a food processor until nice and smooth.

- Place a dollop of ice-cream on one cookie, then squish the other on top!

- Roll them in pistachios, cacao nibs, or anything else - be creative!

You could also freeze these immediately after making them so that the ice-cream hardens up a little more!

Enjoy :) xx