Looking for something healthy to replace the traditional box of chocolates for Valentine’s Day this year? Here is a 5 ingredient fruit-based dessert to enjoy after a quiet romantic Valentine’s Day dinner. The base is made with a blend of frozen bananas, raw cacao powder, cashews, and a few dates with a simple raspberry sauce to drizzle over top. Garnish with fresh raspberries and a bit of dried coconut flakes. A healthy and sexy whole food dessert to share this Valentine’s Day while eliminating any negative impact on your fitness training.

Ingredients

Makes 4 servings

7 frozen bananas (with brown spotting)
¼ cup raw cacao powder
¼ cup raw cashews
2 medjool dates (or 4 deglet noor dates)

Cut the bananas into 1-2 inch chunks and place into a sealed container. Note: if you use fresh bananas for this recipe, the texture will not be the same. Place cashews and dates into a bowl and cover with water. Allow the bananas to freeze and the cashews/dates soak overnight.

Remove frozen banana chunks from the freezer and place into a food processor. Drain the water from the cashews and dates, add to the food processor along with the cacao powder. Blend until smooth. There will be small bits of cashew and date pieces which will add a nice texture to the dessert. Note: if you like a silky smooth texture, without any fruit and nut pieces, use a vitamin with the lid on (plastic cap removed) and press ingredients into the blades with the tamper until well blended.

Take a 5” or 6” mini springform pan and line with wax or parchment paper. Pour the mixture into the pan and level it out evenly with a spatula. Place into the freezer for at least 6 hours before removing.

When your raw ice cream cake is ready, remove it from the freezer and let sit for about 1 minute. Carefully remove the springform pan and the parchment paper that is lining the bottom. Place onto a small serving plate and allow to sit for another minute. Before serving, generously pour the raspberry sauce over the top (recipe below). Add a few fresh raspberries and a pinch of dried coconut flakes (or shredded coconut, if you can’t find the large flakes). Serve immediately.

FRESH RASPBERRY SAUCE

1 cup fresh raspberries
2 medjool dates (or 4 deglet noor)

Blend in a high speed blender for about 30 seconds. You may need to use the tamper to scrape the sides and press mixture into the blades until it catches. Pour raspberry mixture into a fine strainer (over a small bowl) to remove the tiny seeds and to create a smooth texture. Use a spoon to scrape the mixture back and forth, helping it to get through the strainer. Place into a sealed glass container and store in the fridge for up to 5 days.

Tip: if you have any raspberry sauce leftover, you can make a raspberry-balsamic dressing.
Take ¼ cup of raspberry sauce, add 1-2 tablespoons of balsamic vinegar and a pinch of sea salt, mix well. Pour over any fresh salad combo. Enjoy.

NUTRITIONAL INFORMATION
For 1 serving (recipe makes 4)

Calories: 285
Carbs: 62 g
Protein: 5 g
Fat: 5 g
Fiber: 8 g

Calcium: 29 mg
Iron: 1.76 mg
Magnesium: 86 mg
Potassium: 876 mg
Selenium: 3.7 mcg
Zinc: 8 mg

B1: 0.1 mg
B2: 0.16 mg
B3: 1.65 mg
B5: 0.86 mg
B6: 0.82 mg
Choline: 26 mg
Folate: 45 mg
Vitamin C: 18 mg
Vitamin E: 0.28 mg
Vitamin K: 4.1 mg

BCAA’s
Isoleucine: 0.13 g
Leucine: 0.27 g
Valine: 0.19 g

Source: cronometer.com