Vegan Sticky Date Nice-cream
Paleo/ Dairy-Free / Gluten-Free / Refined Sugar-Free / Raw
Life has been beautifully chaotic lately.
A bout of the chickenpox for our just-turned-3 year old Chloë-Coco has slowed everything down this week, which is actually pretty nice, but a tad tough, especially at night. Our sleep banks are in over-draught and we're looking forward to life returning to normal and spending more time outdoors in nature very soon to recharge the batteries and getting some good nights sleep.
In all my spare time I'm waist-deep in thread, clay and dyes, busily making for the various galleries and design stores I stock around New Zealand. Incase you missed, I'm now making ethical/sustainable ceramic and naturally dyed fibre jewellery full time, and loving it! Please check out kamiandkindred.com if you haven't already!
Georgie and I share similar aesthetics, and collectively we are thrilled to be pairing our works side-by-side for the first time. If you are in Nelson, we would love to invite you to the opening night, this Thursday the 9th of November at 5:30pm. The exhibition and opening evening is held at 10 Church Street, Nelson.
Long days have been fuelled by coffee, and foods that are super-quick to make, usually raw at this time of year, and more often than not, ones that can be thrown into a blender.
You have little Chloë-Coco to thank for this nice-cream concoction, due to the blisters being inside her mouth, all she wanted to eat for 2 days was mums ice-cream.
Banana makes a beautiful base for this recipe, and has just two simple additions, dates for iron and tahini for some good-quality plant-based fats and zinc to help with skin healing.
A wee note on tahini - some can be really bitter. The Lebanese do tahini the best in my opinion, no bitterness, just a subtle nutty creaminess that takes heavenly. 'Prego' in Nelson stocks my favourite, and if you're not in Nelson, just look for a Lebanese tahini in your local international foods store.
2 bananas, peeled, chopped and frozen
3 baking dates, soaked in water for 20m then drained, or 2 medjool dates
1 Tbsp good quality Lebanese tahini
- Place all ingredients together in a food processor or high-speed blender and blitz until a ice-cream consistency is reached. This won't take long, only around 10 seconds.
If you don't like tahini, you can easily replace this with almond or cashew butter.