Carob Nut Banana "Ice Cream"

4 Ripe Bananas
2 Tbsp Carob powder
1 Tbsp ground Arrowroot
1 Tbsp Chopped Almonds (or other nut)
1 tsp liquid Sweetener (maple, ect)
1 tsp Soya or Rice Milk

Place all ingredients sans the nuts in a medium or large bowl. With a masher or a fork, mash it all together until you acheive a pudding-esque consistency. Stir in the nuts and freeze for 30 min. Serves 2-4.

Ice Cream Fudge COOKIES

Yes. You read that correctly. Ice Cream Fudge Cookies. This is basically a spin off of my Double Chocolate Ice Cream With Fudge Sauce, but I think it tastes even better!

120 Ml (1/2 Cup) Corn Flour
120 Ml (1/2 Cup) Other flour---you can use ground oats if you like, but I used Dove's Gluten Free White Flour.
60 Ml (1/4 Cup) Cacao or cocoa Powder
1/2 Sun Dried Vanilla Bean pod (sub with a teaspoon or so vanilla extract if you like)
1 Tbsp Arrowroot Powder
2 Pinches of Date Sugar, optional
3-4 Dried, Pitted Dates
60 Ml (1/4 Cup) Rice milk (or oat milk, or breast milk, whatever)
3 Tbsp Maple Syrup
2 Tbsp Freedom Natural Sweetener (a syrup made from dates & grapes, you can sub maple syrup or agave if you like)
1/2 tsp Virgin Coconut Oil
OPTIONAL:
6 Pecans
A chunk or two of vegan chocolate
A swirl of peanut butter

Starting with the dry ingredients, blend together in a food processor. Now add the wet ingredients and blend. This will require a bit of stirring because the ice cream tends to clump together like a clay. When it is well mixed, heap it onto the counter and form a log. Roll it so that it has an ovular shape, and cut cookies from it. It should be firm enough to do this without freezing. Now, allow your cookies to freeze for about an hour. In the meantime, make a Raw Chocolate Fudge Sauce-this is optional but, I cannot recommend it enough. You can eat the cookies on their own with fudge spread over them, or you can sandwich them together, up to you. These are seriously chocolatey and yummy.

Cinnamon Chocolate Cake Bites

240 Ml (1 Cup) Desiccated Coconut
120 Ml (1/2 Cup) Dried, pitted Dates
120 Ml (1/2 Cup) California Raisins
1 1/2 to 2 tbsp Cacao (or Cocoa will do fine) Powder
1/2 Tbsp Agave Nectar (or maple syrup)
1/2 Tsp Ground Cinnamon
7 Pecan Nuts (optional to omit if you are allergic)
Pinch of Allspice
Pinch of Sea Salt

Everything except for the agave (which will make it stick to the sides and difficult to blend right) goes in the food processor. Blend on high speed, stir, do this consistently until it is all well mixed. Add the agave and blend it up again. Use a teaspoon or other round measuring spoon to form candies, or you can use a small cake pan and make a proper cake out of it!