Have You Tried Banana “Ice Cream”?

Banana Ice Cream 6

No?  You probably should.  It’s like all the good things about ice cream, but it’s also gluten-free, vegan, and pretty darned good for you.  I feel like world peace could be achieved if everyone could have some of this ice cream (except for people who are allergic to bananas — they will just have to negotiate peace on their own terms).

Banana Ice Cream 7

So basically, you take some bananas.  Ripe ones, with a few brown spots.  You want them soft and squishy and very sweet.

Banana Ice Cream 1

Then you peel them and slice them into disks.  And then you freeze those.  In the freezer.  Or outside, if you live in Central or Eastern or Atlantic Canada.  Or Northern Europe.  Or Siberia.  Or Antarctica (actually, then they’d probably be too cold.  Your freezer is probably warmer than Antarctica).

Banana Ice Cream 2

Then you take them out of the freezer.  And you plop them in your food processor.

Banana Ice Cream 3

AND YOU GIVE IT A WHAZ.  Which is what Jamie Oliver would say.  And the Pie and I love him, so that’s one of our new favourite phrases.

Banana Ice Cream 10

And when it’s all gooey and soft and smooth, you can eat it!

Banana Ice Cream 8

If you prefer your soft serve a little more firm, you can chuck it back in the freezer for a bit.  I like the fact that when it thaws, because it’s banana, it doesn’t get all soupy.

Banana Ice Cream 13

And you can flavour it as well!  Add peanut butter, Nutella, chocolate chips, cocoa, vanilla … you name it (I added Nutella and vanilla).

Banana Ice Cream 5

The only limit is your imagination — and what you have to stuff in there.  GO BANANAS!

Banana Ice Cream 12

Treats Week: All Truffles, All the Time

Cayenne Truffles 15

I think I would lead a happier life if every Wednesday was a truffle day.  Just sayin’.

I have an easy kind of truffles for you today, delicious to the max.  They make great nibblies to have on hand for guests who drop by, and also elegant little gifts.  And the best part of this recipe (which I have modified from here and here), aside from its simplicity and versatility, is that they’re totally vegan and gluten-free.  So you can make everyone happy.  Serve them with chokladboll for fika and it will be even more impressive.

Soak about 15 medjool dates (those are the big ones) for about 15 minutes.

Cayenne Truffles 2

While the dates are relaxing in their nice bath, take about 1 cup dessicated coconut, and chuck it in your food processor.  Pulse that until you have teeny flakes, and set half of it aside for coating the finished truffles.

Cayenne Truffles 4

Do the same with 1 cup walnuts, almonds, pecans, or nut of your choosing, reserving half for coating.  I toasted these ones first.

Cayenne Truffles 1

Dump the other half of the coconut and nuts back in the food processor.

Cayenne Truffles 6

Add the soaked dates to the food processor, as well as 1/4 teaspoon fine sea salt, 1/2 teaspoon cayenne powder, 1 teaspoon ground cinnamon, and 1/4 cup full-fat coconut milk.  Alternately, you can use a few tablespoons of coconut oil.

Cayenne Truffles 8

Now what you should know here is that I both doubled the recipe and my food processor is really small, so I did this in batches and mixed it together in a bowl.

Cayenne Truffles 9

Pulse that gooey mass until it’s all finely combined and forming a huge ball.  Chuck that in the fridge for about 15 minutes.

Cayenne Truffles 11

Then you can start making truffles balls with your hands.  Take about 2 tablespoons of the mixture and roll it in your palms to form a rough sphere. This was my hand after doing the whole batch.

Cayenne Truffles 13

Roll about a third of your truffles in unsweetened cocoa powder (with an extra sprinkling of cayenne if you wish), another third in your coconut flakes, and the last third in the crushed nuts.

Cayenne Truffles 14

Keep these in the fridge, or freeze them for later on down the road. My doubled recipe made 48 truffles.

Cayenne Truffles 17

They’re so pretty and tasty and spicy!

Cayenne Truffles 18