by 🧡


for the base:
– 3/4 cup glutenfree oats
– 1/2 cup almonds
– 15 soft dates (or dry dates soaked overnight)
– 1 and 1/2 tbsp tahini 
for the blue layer:
– 3 frozen bananas – 2 tsp blue spirulina powder
– splash of almond milk
for the yellow layer: – 1 and 1/2 frozen bananas
– 1/2 cup frozen mango chunks
– 1/2 tsp turmeric powder – 1 tbsp agave nectar or other sweetener of choice
– splash of almond milk
for toppings:
– frozen mango chunks
– blueberries

To make the base just blend oats, almonds, dates and tahini together. It’s easier to do this in a food processor than in a blender, so I hope you’ve got one. Blend them all until you get sticky “dough”. Line the bottom of your cake tin with with cling film or baking paper (I used 16x16cm square tin). Press the base mixture into the cake tin and compress it until you get an even layer. Pop the cake tin into the freezer for an hour. To make the yellow layer just blend frozen bananas, mango chunks, turmeric powder and agave nectar with a splash of water. Transfer the nice cream onto the almond oat base. Refrigerate for at least 8 hours. Now blend all the remaining ingredients for the blue layer, transfer the nice cream onto the yellow layer an again, refrigerate for at least 8 hours. It’s ready! I topped mine with frozen mango chunks and blueberries but this is optional.

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