1 cup almond flour (use 3/4 cup coconut flour + 1/4 cup flaxseed meal to make nut free)
½ cup shredded coconut (use 1/2 cup flaxseed meal to make coconut free)
1 teaspoon vanilla
1 tablespoon coconut oil, melted and cooled (2 tablespoons if making nut free)
1 tablespoon maple syrup (2 tablespoons if making nut free)
Pinch of salt
4 frozen chopped bananas
1 cup frozen blueberries
1/2 cup full fat coconut milk, shaken (or 1/4 cup almond milk if you can’t have coconut)
1 teaspoon vanilla
1 tablespoon maple syrup
A few slices of fresh banana
Some fresh blueberries
In a food processor combine dates, almond flour, shredded coconut, vanilla, coconut oil, maple syrup and salt.
Process until dates have broken down and the crust can be pinched together and hold.
Lightly grease a springform pan with some coconut oil and pour the crust into the pan and press into one even layer.
Place in freezer for at least 10 minutes to harden.
In a food processor combine frozen chopped bananas, frozen blueberries, coconut milk, vanilla and maple syrup.
Blend until there are no chunks and it is nice and creamy.
Take the crust out of the freezer and add the “nice cream” on top on it, spread it out in one smooth layer and add toppings.
Place back in the freezer for at least 30 minutes until frozen through.
Before opening the springform pan run a butter knife around the outside edge so the pan releases easily!
To freeze the bananas: slice banana before freezing and freeze them in a single layer on a baking sheet making sure the pieces don’t touch each other.
A trick for coconut milk: The full fat coconut milk usually separates a but between the thick cream at the top and the liquid. If yours does this, Pour it all into a mason jar and microwave for about 30 seconds to a minute then add a lid on the jar and shake it to combine. Then let it cool to room temperature before adding to the recipe!
If you want to remove maple syrup, omit it from the crust and add an extra date. You can also just omit it from the Nice Cream part.
I have highlighted some alternatives as there was a large request for them but the original recipe is definitely the most delicious way to eat this!