NEAPOLITAN
NICE-CREAM SUNDAE
Elsa’s Wholesome Life by Ellie Bullen (Plum)
6 peeled frozen bananas
2 tablespoons coconut yoghurt or Almond
Milk
½ teaspoon vanilla powder
½ cup frozen strawberries
2 tablespoons cacao powder
2 tablespoons roughly chopped vegan dark
chocolate
Place the bananas, coconut yoghurt or almond
milk and the vanilla powder in a blender and blitz
until smooth and creamy. Scoop two-thirds of the
banana/vanilla mixture into a bowl and pop it in
the freezer. Add the strawberries to the remaining
mixture in the blender and blend until smooth.
Transfer to another bowl and place in the freezer.
Remove the banana/vanilla mixture from the
freezer and return half of that mixture to the
blender. Add the cacao powder and blitz for 5
seconds. Divide the chocolate nice-cream among
two or three serving bowls and quickly add the
banana/vanilla and strawberry nice-creams from
the freezer. Scatter the chocolate over the top and
dive in immediately!
CHOC THICK SHAKE
Elsa’s Wholesome Life by Ellie Bullen (Plum)
1 large, peeled frozen banana
1 cup Cashew Milk or other non-dairy milk
2 pitted medjool dates
2 tablespoons coconut yoghurt
1 heaped teaspoon cacao powder
1 teaspoon chopped nuts (almond,
macadamia), pre-soaked
2 ice cubes
To Serve
1 tablespoon coconut yoghurt
1 teaspoon cacao nibs
1 tablespoon shredded coconut
1 teaspoon maple syrup
1 teaspoon chopped macadamia nuts,
pre-soaked
2 teaspoons roughly chopped dark chocolate
Place the banana, milk, dates, coconut yoghurt,
cacao, nuts and ice in a blender and blend until
smooth. Pour into a tall glass or jar and top
with the coconut yoghurt, cacao nibs, shredded
coconut, maple syrup, macadamias and dark
chocolate. Enjoy with a spoon and a straw.
Serves
two or
three