50g Cocoa Butter
1 T Maple Syrup or Rice Syrup
1.5 – 2 T Carob Powder
2T Soy Milk Powder
2 handfuls of Roasted Almonds – chopped roughly
½ tsp Vanilla Essence
Melt the cocoa butter in a double boiler over a low heat. Add vanilla essence once it has melted.
Add the liquid to the dry ingredients. Put in a mold or tip onto a lined tray. Place in the freezer to set.
1 cup of Pitted Dates
¼ cup Warm Water
Put ingredients into a saucepan and bring to the boil (or tip boiling water into the dates). Let rest for five minutes then blend with a hand blender until smooth or the desired consistency.
1 ¼ cups of Date Butter
½ cup of Crunchy Peanut Butter
1 tsp Vanilla Essence
½ cup of Carob Chocolate (or Carob Koala’s)
While the Date Butter is still warm, stir in the carob chocolate. Add the vanilla and peanut butter and stir until well blended.
Peel the bananas. Cut into thirds and thread them onto popsicle sticks. Freeze for two hours. Cover with the Date Butter mix. Dip into coconut and freeze again for 2 more hours.
This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand. Feel free to contact us for more information.