Alison's Pantry

Chunky Nut ‘Ice Cream’

Ingredients:
2 ripe medium bananas
5 Alison’s Pantry Brazil Nuts
1/3 cup of Alison’s Pantry Natural Almonds
½ tsp ground cinnamon
2 pinches of ground nutmeg
2 Alison’s Pantry Select Dates, chopped
¼ tsp of vanilla extract or vanilla bean paste

Method

1. Peel and chop banana into 3cm pieces and freeze overnight.
2. Using a food processor, process the almonds and Brazil nuts until they are broken down into a chunky ‘flour’.
3. Add all other ingredients and process the mixture until it is creamy like ice cream.
4. Serve immediately or scoop into a freezer ready container and freeze. Ice cream will last for about four days in the freezer.

 

---

 

 

Raw Pistachio and Almond Crumble
Serves 4

FRUIT FILLING:

Ingredients
4 ripe nectarines, sliced into thin wedges
2 punnets fresh blueberries
2 tbsp honey or maple syrup
Juice of half a lemon

Method

1. Put the nectarines, blueberries, syrup, lemon juice and cinnamon in a large mixing bowl
2. Toss until combined, then transfer to a serving dish

CRUMBLE TOPPING:

Ingredients
½ cup Alison’s Pantry Gourmet or Select Dates
¼ cup Alison’s Pantry Almonds
¼ cup Alison’s Pantry Shelled Pistachios
½ cup Alison’s Pantry Shredded Coconut
1 tbsp virgin coconut oil

Method

1. Add the dates, almonds, pistachios and coconut to a food processor. Blend for 2-3 minutes until the mixture resembles dense crumbs
2. Add the coconut oil and process for 20 seconds or so, until the mixture starts to stick together
3. Scatter the crumble evenly over the fruit filling and serve

Recipe by Eleanor Ozich, Petite Kitchen

 

---