Better-than-Raspberry Ice Cream

Ah Valentine’s Day… Nothing says "I love you" like cheap chocolate and candy that taste like wax. Most commercial V-Day treats are loaded up with added sugar, fat, preservatives, additives and dye. I’m flipping the script this year with some decadent desserts that are good for you and the ones you love.

This dessert contains cacao nibs. If you've never used them before, a caution: Don't expect them to taste like chocolate chips! They have a distinct chocolate-ness, but they're actually the dried and roasted cocao bean before the bean is ground and mixed with sugar. They contain tryptophan--just like your Thanksgiving turkey--that is required for production of serotonin, and can actually be helpful for anxiety. On top of that, they're a great source of magnesium and fiber, and the monounsaturated fat in cacao can raise good cholesterols. 

Did I forget to mention that this is really delicious and creamy? Because it's that, too!

Ingredients:

6 ounces frozen raspberries, thawed

2 medium-sized bananas, cut into slices and frozen

1 Tbsp water (or more if needed)

½ cup raw whole cashews, soaked in warm water for 6-12 hours

2 Tbsp cacao nibs


Directions:

  • Drain the cashews of their soaking water.
  • Puree the cashews and raspberries and 1 Tbsp of water in a blender until very smooth (add more water if needed to keep the mix moving).
  • Add the bananas to the mix and continue pureeing until the mix is completely smooth.
  • Stir in the cacao nibs and pour the mixture into a container with a lid.
  • Freeze the container for minimum four hours, then serve. If you freeze the mix longer than four hours, let it defrost on the counter for about 15 minutes before scooping.