Chia Seed Espresso Nice Cream
Serves 320 mins prep45 mins cook
This Chia Seed, Espresso & Cacao Nice Cream is indulgent, energizing and packed with healthy superfoods. It's a delightful blend of frozen bananas, cashew butter, coconut cream, and espresso, resulting in a creamy and satisfying dessert that's perfect for any time of the day.
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What you need
Instructions
1: Melt the cacao wafers with the coconut oil by heating in a double boiler or microwave in 30 second increments. Set aside. 2: Combine espresso with chia seeds in a small bowl. Stir and refrigerate for 20 minutes until a chia seed pudding forms. 3: Add the espresso chia seed pudding, cashew butter, coconut cream, yogurt, cacao powder, cacao nibs, salt, and honey to a food processor. 4: Use the food processor’s rotary grater attachment to blend in the frozen bananas for easy and even blending. 5: For firmer texture, transfer to a bowl and freeze for 45 minutes, stirring after 20 minutes. Alternatively, use a cold stone. 6: Scoop the nice cream, top with melted cacao wafers and cacao powder, and enjoy.View original recipe