Fiona had the most amazing raw, gluten/vegan raspberry and chocolate cake for her birthday last weekend. So good.
I’ve taken to slicing and freezing overripe/surplus bananas for smoothies. I find they make them super creamy even without any kind of milk, more so with milk. A thicker “smoothie” negates any ice cream craving, this recipe is better than ice cream. And the banana flavour is not very pronounced. Okay, getting on with it:
- 1 cup frozen raspberries
- 1 frozen banana (ideally, sliced)
- 1.5 tsp cocoa powder
- ¼ to ½ cup soy (or other) milk
Chuck everything together and blend thoroughly. I like to use less milk so everything blends but is very thick, then eat it with a spoon.
It’s not hugely sweet, but the sweetness of the banana keeps the cocoa from being to bitter and the raspberries lend a tart deliciousness.