Naughty but nice recipe for Hazelnut and Cacao Ice Cream, drizzled with tahini
1 1/2 frozen bananas
2 tbsp hazelnut butter (or almond butter)
1 heaped tbsp raw cacao powder
A pinch of celtic sea salt
3-4 tbsp filtered water
2 tbsp tahini, plus extra warm water
Raw hazelnuts and cacao nibs, to decorate
Place bananas, nut butter, cacao powder, salt and filtered water in a bowl and using a hand blender, pulse until it reaches the consistency of a soft ice-cream. You can also use a food processor.
Scrape it into a bowl or container and freeze for 20-30 minutes.
Meanwhile, to make the tahini drizzle, combine tahini and 1-2 tbsp of warm water, until it reaches desired consistency.
Remove nice-cream from freezer, drizzle tahini sauce and top with raw hazelnuts.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.