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Eat, Sweets

Almond Butter Nice cream with Energy Balls

sticky date almond butter nicecream with rawnola balls #vegan #glutenfree

I’m taking notice of what recipes you all request on Instagram, so if you’re following me on there please give me a shoutout when you see something you’d like me to share here on the blog! I got really good feedback on this sticky date almond butter nice cream which is a new favorite flavor of mine. It tastes so much like salted caramel! It’s absolutely delicious, healthy, and super easy to make. I love sitting down with a big bowl of nicecream (or banana ice cream as you may know it) for breakfast or sometimes even lunch or dessert during the summer. I’ve added some rawnola balls too, because I put rawnola on everything.

sticky date almond butter nicecream with rawnola balls #vegan #glutenfree

I make my own almond butter by blending up almonds, coconut sugar, and pink Himalayan sea salt.

It takes a while to get it to turn into into almond butter consistency, but I think it’s totally worth it in the end because it always comes out so smooth and creamy. But feel free to use any nut butter you have! If your nut butter doesn’t have salt in it, then I recommend throwing in a pinch of pink Himalayan sea salt for that true salted caramel flavor. 

This recipe is vegan, gluten-free, dairy-free, refined sugar-free, oil-free, and paleo-friendly.

I can honestly say that I don’t miss ice cream anymore since nice cream came into my life. It doesn’t give me stomach aches like I used to get, before realizing that I was lactose-intolerant. I hope you enjoy this almond butter nice cream recipe. If you make it, please share your thoughts with me on Instagram!

sticky date almond butter nicecream with rawnola balls #vegan #glutenfree

Almond Butter Nice Cream with Energy Balls

Creamy, naturally sweetened sticky date almond butter nice cream that tastes like salted caramel. Topped with 4-ingredient rawnola balls. Completely free of dairy, gluten, and refined sugar.

Ingredients

For the nicecream

  • 4-5 frozen bananas
  • 1 tbsp sea salt almond butter
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 large Medjool dates pitted

For the rawnola

  • 1/2 cup gluten-free rolled oats
  • 1/2 cup Medjool dates pitted
  • 1 tbsp coconut sugar
  • 1 tsp cinnamon

Instructions

For the nicecream

  • Add frozen bananas to a high-speed blender or food processor.
  • Process on high, occasionally scraping down the sides.
  • Once it starts to get smooth, add in the rest of the ingredients.
  • Continue to process until creamy.
  • Transfer to a bowl.

For the rawnola balls

  • Add all ingredients to a blender or food processor.
  • Process until the mixture starts to stick together.
  • Roll into tablespoon-sized balls between your hands.
  • Top your nicecream with rawnola balls and dig in!
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2 Comments

  • Reply Anne August 21, 2020 at 3:28 pm

    5 stars
    Another mix of chewy+ smooth textures means another favourite recipe! I also tried to adjust the time of blending the rawnola balls so I get the perfect point of chewiness haha!

    • Reply laura August 22, 2020 at 5:24 pm

      Hi Anne! Yes, you can totally adjust to your liking (add more dates/oats) to get the perfect texture and chewiness. Sometimes I eyeball it too, because depending on how dry your dates are sometimes you need to adjust! But that’s the fun of it 🙂

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