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Breakfast berry fro-yo

Ingredients

bananas 4 ripe, chopped
frozen berries a handful
coconut yogurt 3 tbsp, plus 4 tbsp to serve
granola a handful to serve

Method

STEP 1

Put the chopped bananas into a freezer bag and freeze overnight. Once frozen, tip into a food processor (break them up if necessary) with the frozen berries and 3 tbsp of coconut yogurt, and whizz until smooth. It may take a few minutes before it comes together and blends smooth. Scoop into bowls or glasses and top with coconut yogurt and granola.

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Raw Chocolate Mousse Cake ☺️

FOR THE BASE:

2 cups unsalted almonds or peanuts
2 cups pitted Medjool dates
¼ cup cacao powder
½ teaspoon sea salt
2 tablespoons cacao nibs
1 tablespoon coconut oil

FOR THE MOUSSE FILLING:

3 ripe bananas, sliced
¾ cup packed coconut sugar
⅓ cup cacao powder
3 tablespoons coconut oil
1 (14-ounce) can coconut cream (not cream of coconut)

1. In a high-powered food processor, blend the base ingredients on high until you achieve a chunky, paste-like consistency. It should be sticky. If it’s too dry, add a bit more coconut oil.

2. Line a 10-inch springform pan with parchment paper and press the base paste into the pan.

3. For the mousse filling, blend the mousse filling ingredients in a high-powered blender until very smooth, like whipped cream.

4. Pour on top of the base.

5. Freeze for 6 to 12 hours. Slice and serve immediately. Or for a mousse-like texture, allow to sit at room temperature for 30 minutes before serving.

*Recipe from Earthy Andy’s Plant Over Processed cookbook.

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