When you go back home and that you are craving something sweet, try this delicious dairy-free sorbet. Its tropical taste will remind you of the island and vacation feeling!
You can make this recipe with any fruit you like. At our Cafe, we like to use bananas as a base, for their creamy texture. It’s a great idea to always keep a bunch of fruits in your freezer, for a quick shake or a craving for ice cream. When your fruit is looking too ripe, just cut and freeze them. Simply cut them into small pieces prior so that they are easy to blend. That way, you won’t waste anything!
Nicecream – ice cream without the guilt.
Today, we are making some pineapple and banana sorbet! Use the same amount of both fruits (about 2 banana for 2 handfuls of pineapple). In a blender, mix them with a bit of (almond-) milk and maple syrup or coconut blossom sugar. You can use any fruit-combination for this and even make some vegan ‘bounty’ nicecream, if you blend frozen ripe bananas, coconut milk, and some raw cacao powder together with your sweetener of choice.
Top your sorbet with some cacao nibs, raw granola, and shredded coconut. Enjoy!