Today we have a recipe from Sammie Kennedy, a graduate of Meghan Telpner’s Academy of Culinary Nutrition. Sammie is also a Canadian Fitness Expert and personal trainer dedicated to ‘Empowering Women to Live Healthy’. Sammie uses her culinary skills to turn “dirty cheats into healthy treats”!
If you’re looking for motivation and tips on women’s fitness, Sammie is a source of inspiration. You can follow her tweets at Twitter.com/sammiekennedy. We’re inspired by her Instagram pics - it has to be said, Sammie is fit!
Check out all things Sammie at www.SammieKennedy.com
And now, for the chocolate.
Sammie writes, “Do we have to say ‘death by chocolate’? Chocolate is my strength, not my weakness. Here’s how to create a quick, dairy-free and raw chocolate ice cream to satisfy your lust for all things cold and cacao-based on a hot day.”
Prep time: 5 mins
Total time: 30 - 45 mins
Servings: 4 - 5
1/2 cup raw cashews (soaked for 2 hours in water)
4 ripe bananas
2 1/2 Tbsp raw cacao powder
1 Tbsp SuperLeafTM Moringa powder
1 Tbsp maple syrup
Pinch sea salt
Note: If you don’t have an ice cream maker, substitute four pre-sliced and pre-frozen bananas for the fresh bananas. Process or blend and freeze the ice-cream as per the instructions.
“Jazz up this chocolate ice cream with a coconut almond drizzle by mixing 1 Tbsp coconut oil and 2 Tbsp almond butter. Sprinkle with your favourite fruits or toppings or simply enjoy this ice cream straight up!
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