Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice

 

I Created A New Dessert eBook!

It’s called: Inspired Desserts, Wholefood Sweeteners Edition, and inside you’ll find 6 whole food sweetened desserts, including this Raw Snickers Ice Cream Slice!

I created this eBook because I wanted a collection of healthier, low sugar desserts that ticked all the boxes. These sweet treats are all gluten free, oil free, vegan and made with (almost all) whole food ingredients.

As a little taster I’m sharing this amazing raw snickers ice cream slice with you here, and some insights about how I came to create it. To download the full ebook click here:

 

Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D

 

Inspired By A Raw Vegan Snickers Bar

Inspired by some particularly mouth-watering vegan snickers bar recreations on Instagram (Addicted To Dates are possibly the most impressive!), I thought it was high time I tried my hand at recreating this iconic chocolate bar too.

Not one to do things by halves, my aim for this recipe was to create a raw, vegan, snickers inspired dessert, that was also gluten, refined sugar and oil free, and ideally made solely with whole food sweeteners… Phew!

What ingredients did that leave me with then?

Surprisingly some pretty good ones when it comes to the flavours and textures of a snickers bar!

 

Raw Snickers Ice Cream Slice

 

What’s A Whole Food Sweetener

To answer this question, first let’s look at what a “whole food” is.

Essentially, a whole food is simply that. Food that’s still in its whole, original, unaltered state. Whole foods ideally haven’t undergone any processing or refining at all, or have been processed and refined very little so that they still have all their nutrients, vitamins, minerals and fibre intact. Some examples of whole foods are fruits, vegetables, tree nuts, legumes, tubers and whole grains.

A whole food sweetener, is any food in it’s whole, original, unaltered state that can be used to sweeten another food. Some examples of whole food sweeteners are whole dates, date puree, whole fruits, (unsweetened) fruit puree, raw honey, and sweet vegetables such as carrots, sweet potato and beetroot.

 

What About Other Unrefined Sweeteners

There is, however, a slight grey area when it comes to what’s considered a whole food sweetener and what isn’t. For example, is beetroot powder still considered a whole food sweetener given all of its water content has been removed? How about date syrup which you can make yourself by blending dates and warm water, or buy a slightly more processed version?

Taking it one step further, there’s also the minimally processed unrefined sweeteners such as pure maple syrup, rice syrup or coconut nectar which technically aren’t considered whole foods, but many people on a whole foods plant based diet still choose to use them because of their minimal processing.

When it comes down to it, it really depends how far you want to take the whole food concept and the reason why you’re choosing to use whole food sweeteners in the first place.

In my opinion, all the unrefined sweeteners I’ve just mentioned can be great options depending on what you’re looking for. All of the above sweeteners have slightly different qualities and properties, and this will determine which you choose and how you use them.

 

Raw Snickers Ice Cream Slice

 

This Slice Is Sweetened Solely With Dates

For this Raw Snickers Ice Cream Slice recipe I’ve kept it really simple by using pitted Medjool dates throughout. Medjool dates are larger and softer than the more common Deglet Noor variety, and have an amazing, rich caramel flavour with works perfectly for the caramel elements of this recipe. Medjool’s are also quite a bit stickier than regular dates which is a perfect for holding the biscuit base together in the absence of coconut oil.

If you can’t get your hands on Medjool dates (or don’t want to splash out for 16 of them), simply swap them for the smaller Deglet Noor variety at a ratio of around 2:1.

Alternatively, if you’re on a low fructose diet or would simply prefer to avoid dates entirely, you could substitute them for a liquid sweetener such as pure maple syrup, rice syrup or coconut nectar. If you do this you’ll also have to reduce some of the liquid quantities to ensure you end up with a good texture.

 

What About The High Fructose Content In Dates

Some people get worried when they see dates in a recipe due to their high fructose content. But as I discussed above, dates are a whole food that are in their original unprocessed state (aside from removing the pitts of course).

This means their very high fibre content will slow down the absorption of fructose into the blood stream and avoid unwanted blood sugar spikes. Fibre is also essential for a healthy digestion.

Dates are also packed with nutrients such as magnesium, phosphorus, zinc, potassium, B6 and iron, not to mention an abundance of antioxidants!

So as far as sweeteners go, dates are a very nutritionally dense choice and are far better than other high fructose liquid sweeteners such as agave or high fructose corn syrup.

 

 

Raw Snickers Ice Cream Slice

 

What Else Is In This Gluten Free Vegan Snickers Slice

To create the chocolate biscuit base I used a mixture of almonds and cashews, bound together by Medjool dates, which also provide the sweetness. Raw cacao powder provides the chocolate flavour, coconut cream enhances the texture, and a touch of Himalayan pink salt rounds off the flavour.

The vanilla “nougat” layer is a super smooth, vanilla custard creme which is extremely tempting to eat by the spoonful. The amazing creaminess comes from soaked cashews which are blended with coconut cream, plant milk, pure vanilla powder and a couple more Medjool dates for sweetness.

The peanut caramel layer is no doubt the richest part of this recipe, and is also the simplest. It’s made up of only 3 ingredients: smooth peanut butter, Medjool dates and coconut cream. Just like the vanilla layer, it’s all kinds of lick the spoon, crazy good.

Of course, no snickers bar is complete without some roasted salted peanuts, and these get pride of place on top of this decadent ice cream slice.

If you’re feeling extravagant you could drizzle the top with melted chocolate, or go one step further and cover each slice in chocolate for the full snickers experience!

One thing to note though, most chocolate is made with refined sugar so that’s something to consider if you want to ensure this dessert is made with as many “whole food” ingredients as possible.

 

This Slice Is Packed With Antioxidants, Vitamins, Minerals, Protein & Fibre

Because this Raw Snickers Bar Slice is made largely with whole food ingredients, it’s naturally packed full of nutrients!

Cashews, almonds and peanuts are all amazing sources of plant based protein as well as heathy plant based fats.

Raw cacao powder is packed full of antioxidants, particularly polyphenols. These have been linked to many health benefits such as reduced inflammation, lower blood pressure, improved blood flow, cholesterol and blood sugar levels.

Coconut cream is a source of vitamins and minerals such as manganese and copper, as well as MCT’s (medium chain triglycerides).

And lastly dates are a fantastic source of fibre, as well as vitamins, minerals and an abundance of anti-inflammatory antioxidants.

 

Raw Snickers Ice Cream Slice

 

Other Peanut Butter Recipes You’ll Love

I’ve created quite a few peanut butter recipes to date, some of my favourites are this creamy Pumpkin Spice Peanut Butter Fudge, this super rich Peanut Butter Coconut Cream Pie, and this classic Chocolate Peanut Butter Avocado Mousse.

But I think the ultimate recipe (apart from this Raw Snickers Ice Cream slice of course) has to be my Ultimate Peanut Butter Chocolate Cake. It’s a super moist, deliciously fudgey, melt-in-your-mouth chocolate cake, with just a hint of peanut butter. 

All these recipes are gluten/grain and refined sugar free, as well as plant based/vegan, but only this Raw Snickers Ice Cream Slice recipe is sweetened entirely with dates, aka whole food sweeteners.

I hope you love this new Raw Snickers Ice Cream Slice recipe, and when you make it let me know in the comments below.

Enjoy!

 

Raw Snickers Ice Cream Slice (Gluten Free/Vegan)

Makes: 20 x 20cm square tin; approximately 16 squares
Prep time: 45 minutes Set time: 3 hours or overnight

Chocolate Base
1 cup (160g) almonds
1 cup (160g) cashews
6 Medjool dates, pitted
3 Tbsp (22g) raw cacao powder
1/4 cup (65g) coconut cream
1 tsp pink Himalayan salt

Vanilla Layer
2 cups (300g) cashews
1/2 cup (125g) coconut cream
1 cup (250g) plant milk
4 Medjool dates
1/4 tsp vanilla powder

Peanut Caramel Layer
1/2 cup (150g) smooth peanut butter
6 Medjool dates, pitted
3/4 cup (190g) plant milk

Topping
1/2 cup (80g) roasted peanuts, roughly chopped
1/4 tsp pink Himalayan salt

 

Line a small brownie pan (18 cm x 30 cm or 20 cm x 20 cm) with baking paper.

Soak the cashews by placing in a bowl, cover with water and leave at room temperature for 2 to 4 hours. Drain and rinse well.

To make the base, place the almonds and cashews into a food processor and blend on high until they resemble coarse crumbs. Add the remaining base ingredients, blend until the dates are mixed in and the mix comes together.

Tip the base mixture into the prepared tin and press down until even and smooth. Place in the fridge to set.

To make the vanilla layer, place all the filling ingredients into a blender and blend on high until smooth. Pour over the base, smooth with a spatula and place in the freezer to set for an hour, or until just firm.

Roast the topping peanuts in a 160°C oven for 10 minutes or until golden, then roughly chop.

Make the caramel layer by placing all the ingredients into a blender and blend on high until smooth. Pour over the vanilla layer, smooth, sprinkle with peanuts and return to the freezer to set.

To serve, remove slice from the tin, cut into squares using a hot knife and serve semi-frozen.

Store slice in a sealed container in the freezer for up to 1 month.

 

Raw Snickers Ice Cream Slice

Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D

Raw Chocolate & Raspberry Mini Lamingtons

Raw Chocolate & Raspberry Mini Lamingtons

Raw Chocolate Lamingtons Recipe - GF/Vegan

I love a good lamington. There’s something so nostalgic about the combination of a freshly baked soft vanilla sponge, smothered in rich chocolate icing and rolled in a layer of desiccated coconut.

It brings back memories of my 5 year old self being taken to the local bakery after school to choose a treat off their nearly empty, flour dusted wooden shelves. Luckily there’d still be one or two lamingtons left and after I’d carefully carried it home, I would eat it as slowly as possible, savouring every bite. 

If you’re not familiar with lamington cakes, they’re believed to have originated in Australia in the early 1900’s, and are still popular in New Zealand, South Africa and some parts of the U.K to this day. Lamingtons are traditionally made from a square of vanilla sponge cake which is coated in an outer layer of chocolate icing and rolled in desiccated coconut. A popular variation is to put a layer of raspberry jam and cream in the centre, and in New Zealand raspberry iced lamingtons are also very common.

Despite my love of lamingtons, I haven’t been able to indulge in these little cakes for some time because they’re traditionally made with dairy, gluten and lots of refined sugar. While I created this raw chocolate and raspberry lamington slice a little while back, it just wasn’t the same.

So to give these iconic little cakes a Swoon Food makeover I needed to create a low sugar, dairy, gluten and grain free version that was also ideally plant based and made with whole food ingredients. The best way to achieve this was to create a raw version in order to keep to the whole food brief, as to date I’ve yet to taste a sponge cake made without eggs or gluten that’s actually good.

Luckily this raw version came out even better than expected. Thanks to cashews, the vanilla “cake” has a delicious creamy vanilla flavour with a texture that looks just like cake. I created a fresh raspberry jam centre and used raw chocolate as the icing.  Best of all, because these mini lamingtons are so nutrient dense they only need to be bite sized, which makes them the perfect little treat that will last for ages in the freezer.

 

Raw Chocolate Lamingtons Recipe - GF/Vegan

When you make these Raw Chocolate & Raspberry Mini Lamingtons, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or FacebookEnjoy!

Raw Chocolate & Raspberry Mini Lamingtons

Makes: 20
Prep time: 30 minutes  Chill time: 30 minutes

Vanilla ‘Cake’
1 cup cashews
3/4 cups desiccated coconut
1/4 cup + 1 Tbsp rice syrup or pure maple syrup
1/4 tsp pink Himalayan salt
2 tsp vanilla essence (or 1/2 tsp vanilla powder)

Raspberry Jam
1 cup fresh or frozen raspberries
1/2 tsp basil or chia seeds

Raw Chocolate Icing
1/2 cup/70g raw cacao butter
1/2 cup/85g rice or pure maple syrup
1/4 cup/60g extra virgin coconut oil
1/2 cup/65g raw cacao powder
pinch pink Himalayan salt

1 cup desiccated coconut for rolling

To make the ‘cake’:
Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with non-stick paper.
Place the cashews and coconut in a food processor and blend until you have fine crumbs. Add the salt, vanilla and syrup and pulse until well combined. The ‘dough’ should come together in a ball.
Press the dough into the pan in a thin even layer, and place into the freezer to set.

To make the jam:
Place the raspberries in a small pan set over low heat and stir until warm and juicy. Turn off the heat and add the basil or chia seeds. Stir well and leave to stand for 10 minutes or so, to allow the seeds to absorb the liquid.

To make the icing:
Bring a small pan of water to the boil, then turn off the heat. Place the cacao butter, coconut oil and salt in a heat proof bowl and place on top of the pan of steaming water, stirring occasionally until fully melted.
Melting the ingredients using this method ensures the temperature of the ingredients doesn’t go above 47ºC thereby keeping the nutrients in them intact.
Once melted remove the bowl from the heat and stir in the remaining ingredients.

To assemble the mini lamingtons:
Removed the ‘cake’ from the freezer and spread with raspberry jam. Cut in half down the centre and flip one side on top of the other to create a sandwich. Return to the freezer for at least half an hour to let the jam firm up. Ideally you want both the ‘cake’ and jam to be semi-frozen, at which point remove it from the freeze and cut into small even cubes, approximately 1.5cm wide. You should get about 20. Return to the freezer until you’re ready to ice.

To ice the mini lamingtons:
Set up a bowl of cooled melted raw chocolate and a bowl of desiccated coconut. Use a fork to dunk each lamington into the chocolate, let it drain through the fork, then roll in the coconut. Place iced lamingtons back on the tray and then return to the freezer to set.

These raw mini lamingtons will keep in the fridge for up to 5 days or in the freezer for 1 month. Serve frozen, chilled or at room temperature.

 

Raw Chocolate Lamingtons Recipe - GF/Vegan

Apple & Raspberry Hemp Seed Crumble

Apple & Raspberry Hemp Seed Crumble

 

Fruit crumble is one of my favourite winter desserts so I’m always coming up with healthier versions so that I can enjoy it even more. 

I’ve posted a couple of crumble recipes on here over the years, including these two crumbles with a difference and this black forest fruit crumbleBut this apple & raspberry hemp seed crumble is no doubt the healthiest and easiest to make of the lot, making it my favourite one to date!

 

Apple & Raspberry Hemp Seed Crumble

 

The hemp seed crumble is a super simple combination of almonds, hemp seeds and dates with some warming spices. All you need to do is whizz it together in a blender and it’s ready to go – no cooking required.

Hemp seeds are such a fabulous addition to a crumble as they have a mild nutty flavour yet are packed with so much nutritional goodness. I wrote a blog post all about them and their benefits which you can read here.

For the fruit in this crumble recipe, simply stew the apples, add some raspberries and you’re done!

Then it’s just a matter of assembling. Place the apple and raspberry mixture into a serving dish, top with the crumble and serve with a dollop of your favourite yoghurt or ice cream.

This no bake whole food apple & raspberry crumble is completely plant based, dairy, grain and refined sugar free and can be whipped up in under 20 minutes.

Apple & Raspberry Hemp Seed Crumble

 

When you make this Apple & Raspberry Hemp Seed Crumble, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or FacebookEnjoy!

Apple & Raspberry Hemp Seed Crumble

Serves: 6
Prep time: 20 minutes  Cook time: 15 minutes

Fruit
6 apples
2 cups frozen raspberries

Crumble
1/2 cup hemp seeds
1 1/2 cups almonds (either raw or dried activated)
6 Medjool dates
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla powder
pinch pink Himalayan salt

To make the crumble:

If using raw almonds, place them on a tray in a preheated 160ºC oven and toast for approximately 10 minutes or until just starting to brown. Remove from the oven and allow to cool a little before continuing.

If using dried activated almonds there’s no need to do anything – they should already be crunchy and any heat will destroy their activated enzymes.

Place the almonds and the dates in either a food processor or high speed blender. Be sure to remove any pits from the dates if not already pitted.

Pulse or blend in short bursts until the almonds and dates are combined but still a bit chunky.

Add the hemp seeds, spices and salt and pulse until just combined.

To prepare the fruit:

Peel the apples, remove the cores and cut into small pieces.

Place apple pieces in a pan with a small amount of water in the bottom and place over medium heat. Cover with a lid and bring to the boil, then let simmer approximately 10 minutes until the apples soften and start to break down when stirred.

Add the 2 cups of frozen raspberries and continue to cook until the raspberries are hot.

To assemble:

Divide the fruit between 6 serving plates and top with a generous amount of crumble.

Serve warm with your favourite ice cream or yoghurt.

 

 

 

Raw Blueberry Tarts with Tahitian Lime Cream

Raw Blueberry Tarts with Tahitian Lime Cream

Raw Blueberry Tarts with Tahitian Lime Mousse Cream

 

These raw blueberry tarts are based on a recipe I created a little while ago for a raw strawberry tart with white chocolate cream which you can check out here.

Every time I’ve made that strawberry tart people are stunned at how delicious it tastes “for a raw dessert” and exclaim “you’d never know this was raw!”. Which kinda makes it sound like raw desserts have a bad rep, but I think what they really mean is they can’t believe something so healthy tastes SO good.

At least that’s what I hope they mean….

Either way, these raw blueberry tarts are definitely no exception.

Raw Blueberry Tarts with Tahitian Lime Mousse Cream

 

I love the combination of blueberries and fresh limes, so for the filling of these tarts I created a Tahitian lime cream (since we mainly have the Tahitian lime variety in New Zealand). Unlike the raw strawberry tart however, this cream filling is not made with cashew nuts. Instead, it has a secret ingredient which is packed with anti-oxidants and healthy fats, and creates a super smooth and creamy texture…. the mighty avocado!

If you often make raw desserts you’ll most likely have seen a few avocado lime mousse recipes floating about. Avocados and limes  make perfect sense as avocados are lovely and creamy (and green) which combines perfectly with sweet, zesty lime juice. Of course I wanted to try my hand at creating an avocado lime mousse recipe and the result was even better than I expected! In fact this avocado lime mousse is so good I’m going to have to give it it’s own post, but for now it goes amazingly well in these raw blueberry tarts.

The base of these tarts is an almond, brazil, coconut and date combination which goes perfectly with the limes and fresh blueberries, creating a beautifully creamy, sweet, yet zesty, raw blueberry tart.

I made these tarts as four individuals but you could easily make it as one large tart and cut it into slices. This recipe is also super easy (as always), requiring just a blender and food processor. And if blueberries aren’t in season, feel free to sub in any fresh fruit of your choice. Enjoy!

 

 

Raw Blueberry Tarts with Tahitian Lime Mousse Cream

Raw Blueberry Tarts with Tahitian Lime Cream

Makes: 1 x 26cm/8 inch tart or 6 x 10cm individual tarts
Prep time: 1 hour  Chill time: 1 hour

Base

3/4 cup desiccated coconut
3/4 cup raw almonds
3/4 cup raw brazil nuts
pinch sea salt
zest of 4 limes
8 medjool dates, pitted
2 Tbsp coconut oil, gently melted

Tahitian Lime Cream

2 ripe avocados
6 Tbsp pure maple or rice syrup
4 Tahitian limes, juiced
pinch himalayan pink salt
6 Tbsp coconut oil, gently melted

3 punnets of fresh blueberries, washed and dried

To make the base, gently melt the coconut oil by placing in a heatproof bowl set over a pan of steaming water with the heat turned off. Place the coconut, almonds, brazil nuts and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the medjool dates (be sure to remove the pitts!) and blend until well combined. Lastly add the melted coconut oil while the motor is running. Press the base mixture evenly into a 26cm (or 6 x 10cm) flan tin(s) with removable base(s), and work it up the sides to create an even shell. Place in the fridge to set. Note: you shouldn’t need to grease or line the tin(s) as there is enough coconut oil in the base mixture to allow for easy removal once set.

To make the Tahitian lime cream, gently melt the coconut oil using the method above. Place the avocados (skins and stones removed) into a high speed blender (e.g. Vitamix/Blendtec) with the pure maple or rice syrup, lime juice and sea salt, blend until smooth. You may need to use your blender stick to ensure it’s evenly blended. When the mixture is smooth, add the melted coconut oil and blend until combined and you have a smooth thick cream. Pour the lime cream into the tart base, smooth with a spatula and place in the freezer to firm up for approximately 20 minutes. You could also use the fridge for this, but it will take longer.

When the lime mousse is firm enough to hold the blueberries, remove from the freezer and pop it out of the tart tin(s) onto a serving plate. Prepare the blueberries by washing thoroughly, and patting dry. Arrange the blueberries on top of the lime cream with as few gaps as possible. Return the finished tart to the fridge until ready to serve. This raw blueberry tart will keep covered in the fridge for up to 5 days, and in the freezer for 1 month.

Raw Blueberry Tarts with Tahitian Lime Mousse Cream

 

Cinnamon Jam Donut Smoothie

Cinnamon Jam Donut Smoothie

Cinnamon Jam Donut Smoothie

 

This cinnamon jam donut smoothie recipe is from the second edition of my Inspired Smoothies ebook, and it’s still one of my favourites!

It’s a great example that not all smoothies necessarily have to be green to be good for you. Even though it has a decadent name, it’s actually a very healthy smoothie and is a great energy and protein.

The best way to describe this smoothie is a thick and creamy, vanilla milkshake with hints of cinnamon, banana and caramel. And when topped with raspberry chia jam it really is reminiscent of a jam donut.

This cinnamon jam donut smoothie has a base of cashews nuts which are a great source of plant protein and are high in magnesium which is vital for bone health and helping your body and muscles relax.

Bananas are one of the best sources of manganese which jump starts the metabolism and encourages wound healing. They’re also a good source of vitamin B6 (vital for so many processes!), vitamin C (boosts immunity, reduces inflammation, and slows the ageing of skin) and copper (essential in the development of blood cells).

Dates are also high in vitamin B6, vitamin A, potassium, iron, phosphorus, calcium and fibre.

Raspberries are a naturally low fructose fruit and are also a great source of antioxidants and fibre.

Last but not least, chia seeds are a great source of omega-3 alpha-linolenic acid which is beneficial to the brain and heart, and contain all 9 essential amino acids making these little seeds a complete plant protein.

You need to plan ahead a little for this recipe as the cashew nuts require soaking for 2-4 hours beforehand to ensures they blend into a super smooth and creamy smoothie. However, if you don’t have time or just want this smoothie ASAP, you could use boiling water to soften them faster. Or do away with the soaking step altogether provided you have a high speed blender!

Mmake sure you have frozen bananas on hand as these really add to the thick, creamy chilled texture. A great tip is to keep a stash of peeled, chopped bananas in your freezer so that you’re always smoothie or nice cream ready!

 

Cinnamon Jam Donut Smoothie

 

Smoothies are a fantastic way to get a lot of nutrients into your body in one go. Take a green smoothie for example, you can literally pack an entire salad or plate of greens into one glass, yet it’s easy to finish and you don’t feel overly full afterwards.

The reason for this is the ingredients have already been partially broken down by the blender blades which means they are more readily digested and absorbed by your body. This in turn means your body doesn’t have to put as much energy into digestion and can turn its attention to other important processes such as detoxification and healing.

The other amazing thing about smoothies is the ingredients are entirely raw which means all the nutrients are in their original unprocessed state and not affected by heat. This means all the the vitamins and minerals remain intact, as well as the foods inherent living enzymes. These enzymes assist the absorption of the nutrients which futher takes the pressure off your digestive system.

So essentially, by drinking smoothies you can maximise your nutrient intake in a very easy way.

When choosing ingredients that you’ll be eating raw, consider buying organic, spray free produce if you can. Or at the very least, take note of the dirty dozen and clean fifteen as identified by the EWG and try and avoid the dirty dozen if you can’t get them organic/spray free.

If you’d like more helpful hints and tips about making smoothies, or some new recipe inspiration, check out my free Inspired Smoothies ebook here, or my 5 Day Green Smoothie Challenge here.

I hope you enjoy this cinnamon jam donut smoothie recipe! Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or Facebook.

 

Cinnamon Jam Donut Smoothie

Serves: 2 large or 4 small glasses
Prep time: 2-4 hours soaking time (optional); 10 minutes to make the smoothie

2 cups soaked cashew nuts
2 small frozen bananas
1/4 tsp cinnamon
2 tsp vanilla powder or essence
2 Medjool date, pitted
2 cup filtered water
1 cup ice

Raspberry Chia Jam

1 cup raspberries, fresh or frozen
2 Tbsp chia seeds

Toppings

Cinnamon
Raspberries

Make sure you have frozen bananas, plan ahead and put them in the freezer a couple of hours beforehand or better still keep a stash in the freezer ready for smoothie and nice cream making.

To soak the cashew nuts, place them in a bowl and cover with filtered water and leave to stand for for 2-4 hours. Drain and rinse well.

Prepare the chia jam by washing the raspberries well. If using fresh raspberries, place them in a bowl and simply crush with a fork until they become juicy. Combine with the chia seeds and stir well. If the raspberries are frozen heat them a little either in the microwave or in a small pan over low heat until they become soft and juicy. Transfer to a bowl, combine with the chia seeds and stir well. Set the raspberry chia jam aside to thicken, which should take about 5-10 minutes.

To make the smoothie, place the cashew nuts into a blender jug with the frozen bananas, cinnamon, vanilla, dates, water and ice. Blend on high until all the ingredients are well combined then pour into your serving glasses.

Spoon a layer of raspberry chia jam onto the top of each smoothie and swirl with a spoon. Sprinkle with a little cinnamon and place a couple of extra raspberries (fresh or frozen) on top. Serve and enjoy!

Note: If you want to make these smoothies ahead of time, keep the chia jam separate and store in sealed containers in the fridge for up to 3 days. When ready to serve top with the chai jam, cinnamon and raspberries.

 

Cinnamon Jam Donut Smoothie