Blueberry Coconut Nicecream

I'm not sure if I've been living under a rock or something but only in the last few months have I come across the 'nanaicecream' revolution. Why did no one tell me about this before??? It is so delicious and so creamy it really is almost better than the real thing. There are many different flavour combinations but the base is, yes you've guessed it, banana! If you don't like banana don't worry. Once it is blended and other flavours thrown in, you really can't notice it. This recipe has blueberries and coconut so you could add a little cacao to make it chocolatey - try this, it's heavenly - or add in mango instead on the blueberries for a creamy tropical flavour. I topped mine with some pieces of 'Nut Pie' from The Chocolate Pie Company. I get mine from my local health food shop but you can also visit their site here and order online. The company is based in Cornwall and all the products are handmade. They make wonderful raw chocolate bars in all sorts of flavours using only nuts, fruit and cacao or carob. It went really well with this blueberry nicecream but you could try adding a few fresh blueberries or some nuts or having it just as it is! My blender isn't very robust so after I had made the concoction, I popped it back into the freezer to firm up  but for 30 minutes. You don't have to do this if you have a blender that is man enough for the job, mine just took rather a long time! This serves one as a pudding or a yummy breakfast.

You will need:

Blender

2 bananas, cut into coins and frozen for at least 6 hours

large handful of frozen blueberries

1 heaped teaspoon almond butter

1 shot of full fat coconut milk

Toppings of your choice

Get your banana out of the freezer about 5 or 10 minutes before you want to start. When they have softened a little, pop these into your blender and pulse for 1 minute until beginning to break up. Add your coconut milk and blend for another 2 minutes. Stop the bender and add your blueberries and almond butter. Blend again until you get the desired consistency of creamy deliciousness. You may need to stop your blender every so often so it doesn't over heat. Feel free to add more coconut milk if you would like to.  

This is the moment you my want to pop the mixture into a container and put into the freezer to firm up. If not, scoop into your favourite bowl or jar, add your toppings and dive right in! This is just wonderful. 

Raw Smoothie Breakfast Bowl

This week is a big week for me at school so I need a proper breakfast to set me up for the day everyday this week! Not difficult as I love breakfast. I could eat breakfast meals all day. This little gem is a nana-icecream base with my own Chocolate Nut Spread and a pot of coyo added in. If you do not have any raw chocolate spread, and don't feel like making any (although I urge you to do so as it mouthgasmic), then simply substitute for 1 table spoon of almond butter and 1-2 teaspoons of raw cacao powder. I hope you love this as much as I do. I nearly made another batch but managed to resist. Just.

For 1 portion you will need:

1 frozen banana

1 handful of blueberries plus some for the top

1 tbsp of raw chocolate spread (or 1 tbsp almond butter, 1 tsp raw cacao powder)

1 pot of natural coyo

few almonds for the top

sprinkle of cocoa nibs

pinch of shredded coconut

Peel your banana and pop into a blender along with the coyo, chocolate spread and a handful of blueberries. If you are using cacao powder make sure you add it on top of the coyo so that it doesn't get stuck at the bottom. Blend until it is smooth and creamy. Pour into a pretty bowl to make your breakfast even more enjoyable! 

Top with the remaining blueberries, almonds, coconut and cocoa nibs. Prepare for a little rave in our mouth.