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Andalusian recipes, travel, and design

Category: raw dessert

Banana Chestnut Crunch Ice Cream (No Sugar, No Dairy)

You all know the “one ingredient” ice cream going from blog to blog and spreading through Facebook like wild fire, right? Well, I’ve never tried it. I love bananas, and banana ice cream, but banana alone as an ice cream intrigues me less…and although I love simple cooking and simple dishes, I also like to add something different to my culinary repertoire.  For me, it keeps things more exciting in the kitchen, where I spend a lot of my time.


This ice cream came about for two reasons. Firstly, I love this fruit juice I used to get in a juice bar in Vistahermosa, en El Puerto de Santa Maria, in Spain. It was made with bananas, orange juice and strawberries. Every once in a while, I also have it at home, although I don’t tend to drink fruit juices too often. The combined flavours are really delicious, and as I was thinking with what to blend the banana, I immediately thought of this drink.


Secondly, I wanted a “crunch” factor. I have found that chestnut flour is so versatile and fun, and it can be eaten “raw” when mixed with coconut oil and/or honey. (Chestnut flour is made from already roasted chestnuts.) So, the “crunch” in this is made with a chestnut-flour dough, sort of like “chocolate chip dough” ice cream, which my nieces and I used to adore getting at Dairy Queen. (Now, there’s another recipe to be made soon… )


And one of the best things is that it has no sweetener at all. I’ve kept the natural flavours and sweetness of the fruit and the chestnuts.

So, we can all indulge a little without much guilt! 😉

Banana Chestnut Crunch Ice Cream (No Sugar, No Dairy)
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
No Sweetener added at all.
  • For the banana ice cream:
  • 4 ripe bananas
  • 1/2 cup freshly squeezed orange juice
  • zest of one orange
  • For the “peanut butter” crunch:
  • 1/2 cup chestnut flour
  • 2 tablespoons coconut oil
  1. Blend all of the ice cream ingredients in a blender or food processor until a puree is formed.
  2. Pour into the ice cream maker and follow the manufacturer’s instructions.
  3. In the meantime, in a small bowl, mix with your hands the chestnut flour and coconut oil until a dough is formed.
  4. As the ice cream is churning, break off small chunks of the chestnut dough and drop them into the ice cream maker.
  5. Allow the ice cream maker to finish churning and then serve ice cream.
  6. Or store in freezer for later use.


Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)

While making some Salted Chestnut “Sugar” Cookies, I realised the taste of the dough was very similar to that of a peanut butter cup. I actually do not like peanuts at all, except for maybe in a satay sauce or with this minor exception, in a candy cup. In fact, growing up, I couldn’t stand eating the traditional American peanut butter & jelly sandwich. It still upsets me to think about it…


However, the combination of sweet and salty and chocolate all in one is definitely a different story. And the best part of this, is that there are no peanuts, which are not as healthy as we used to think and cause many allergies, as they are a legume (which have a lot of anti-nutrients).


These “peanut butter cups” are made with chestnut flour, which is very versatile and fun to bake and cook with. The chocolate I used was from this Chili Chocolate recipe, which I altered as follows for the candy cups:

Chili Chocolate


  • 1 cup grated raw cacao butter
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (add more to taste, if you like)
  • 1/2 teaspoon chili powder

To make, simply melt all the ingredients together over low heat on the stovetop or in the microwave. It takes less than a minute. If you prefer to omit the chili, do so; although I have to say I like the combination of sweet, salty and spicy, but it’s my personal preference. 😉


And as this is a “no bake” recipe (minus a little bit of heat to melt the chocolate mixture), it’s perfect for joining this month’s Sweet Adventure’s Blog Hop “Sweets Without Heat”.

I warn you though: they are addictive! I made one batch and never made it around to taking pictures, so  I had to make a second batch to be able to photograph them…. and to indulge again, of course!

Okay, let’s get started!

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)
Recipe Type: Raw Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Total time:
Serves: 24
Makes about 24 mini cups.
  • For the Chili Chocolate Recipe:
  • 1 cup raw cacao butter, grated
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (more to taste, if desired)
  • 1/2 teaspoon chili powder (omit, if desired)
  • For the Chestnut Filling:
  • 1 cup chestnut flour
  • 1/4 cup + 2 tablespoons coconut oil, solid and packed
  • 3 tablespoons raw honey (or sweetener of choice)
  • 1 teaspoon coarse sea salt (add more, if desired)
  1. Make a batch of the Chili Chocolate, by melting all of the ingredients together in a saucepan over low heat, about 1 minute.
  2. Prepare a mini cup cake pan with liners.
  3. Pour 1-2 teaspoons of the melted chocolate mixture into each cup.
  4. Refrigerate for at least 30 minutes until set.
  5. In the meantime, mix all of the ingredients for the Chestnut Filling by hand in a mixing bowl.
  6. Place about a teaspoon of the chestnut filling on top of the set chocolate in each cup.
  7. Pour another 1-2 teaspoons of melted chocolate over top and refrigerate again until set.











The SABH is brought to you by 84th & 3rdThe Capers of the Kitchen Crusader, and moi, Dining With a Stud. This blog hop is open to all food bloggers.

This  hop is open from 9am 20 May 2013 – 11:59pm 27 May 2013 [AEST Sydney  time]. Please only link-up new posts published on or after 20 May.

For entry instructions, the badge and joining the fun, please check this month’s host recipe, Raw Chocolate Ganache Tart by Dining with a Stud.

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Cardamom Infused Strawberry Coconut Ice Cream with Chocolate Drizzles

So I’m on a roll now that I tried my ice cream maker. I kind of knew this would happen. In fact, the reason why we originally purchased the ice cream maker was because we were inspired by a party we went to in NYC. The hosts invited us for a 4th of July rooftop party, overlooking the Hudson. Brownstone rooftop parties are rare in NYC, especially any with a decent view, since most brownstone buildings are much smaller than their modern-day counterparts.
I don’t recall the food, but the ice cream lingered in my mind for a long time. It was homemade and some type of intriguing combination of flavours that you wouldn’t expect, yet was completely delicious.
My experiment today is rather “normal”, except that it’s dairy free and sugar free. Plus, I’ve added some chocolate drizzles and cardamom to make it a bit more exotic.

Cardamom Infused Strawberry Coconut Ice Cream with Chocolate Drizzles (Helado de Fresa y Coco, con trozos de Chocolate y aroma a Cardamomo)

  • 1 package of 200ml creamed coconut
  • 500g fresh or frozen strawberries
  • 1/2 cup honey (more or less, to taste)
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cardamom (fresh cardamon pieces are probably even better)
  • 3 – 3 1/2 cups water
  • 150g bittersweet chocolate, melted (optional if you do not like chocolate)
(If you don’t have the creamed coconut, which produces a slightly creamier and thicker ice cream, you can substitute it for coconut milk – not “coconut water” – the same amount of water in this recipe can be substituted with coconut milk)
In a blender, add coconut, strawberries, honey, vanilla, cardamom, and water. Pulse to create a soup.
Pour into the freezer bowl of your ice cream maker and churn according to the manufacturer’s instructions. If you’re doing it the old-fashioned way, place the mixture into a sealable container and freeze for at least 6 hours, stirring every hour or so to ensure no ice crystals form.
In another sealable container, drizzle melted chocolate onto the bottom. Then add a layer of the just-churned or freezer-ready ice cream to the container. Drizzle more chocolate over the layer of ice cream, stir it in, breaking up the chocolate pieces. Continuing layering the ice cream and chocolate and stir.
When done, cover the container and freeze until firm or of desired consistency. Scoop and enjoy!

Ginger Infused Carrot-Coconut-Papaya Non-Dairy Ice Cream

I love ice cream. But I do not usually eat it because I’m lactose intolerant and about 20 minute after savouring a scoop, my tummy is all in a twist protesting. Sorbets are an alternative, but the sugar content throws me off…so why not take the matter into my own hands, right?

Four years ago, I purchased a Cuisinart Ice Cream Maker, but have never used it. So, I thought today would finally be a good start. If you don’t have an ice cream maker, don’t fret. This can also be made the old-fashioned way in the freezer.

Ginger Infused Carrot-Coconut-Papaya Ice Cream
  • 4 large carrots, grated
  • 3 cups full-fat coconut milk (not coconut water)
  • Pulp of 1/2 a papaya, no seeds (I spoon the pulp out of the peel to make it easier, instead of peeling)
  • 1/4 cup raw honey (more if you like it sweeter)
  • fresh ginger, grated (I used about 1 teaspoon)
Peel, rinse and grate the carrots. In a blender, pulse the carrots, coconut milk, and ginger until liquid. Add the papaya and honey and pulse again until all is well mixed.
Place in ice cream maker and follow manufacturer’s instructions. If don’t have an ice cream maker, place in a sealable container in the freezer for at least 6 hours, stirring every hour or so to ensure that ice crystals do not form. I also find that even with the ice cream maker, it’s better to allow the ice cream to sit at room temperature about 20 minutes before scooping and serving for a softer cream.
Put into serving bowls and garnish as desired.

Thai Mango Pudding

While living in Germany, I was part of a “Gourmet” lunch group, where each month we met at a member’s house and savoured a gourmet lunch. The host provided the theme and menu, and we each prepared the selected dish in advance. Not only was this a lot of fun, but we also learned different cuisines and challenged ourselves to create tasty, well-presented dishes. I miss the group and hope that maybe I can create one in London like this.
For one of the first events I attended, I made this dessert for our Thai-themed lunch. It’s simple, very healthy, and quite delectable for the palate!
Thai Mango Pudding
  • 3 ripe to very ripe mangoes, peeled and cut into large slices
  • 1 banana, peeled and cut into slices (optional)
  • 1 cup coconut milk, preferably made from coconut pulp, as it’s thicker
  • 1/3 raw honey
  • 1/2 cup hot water
  • 1 packet gelatin (about 20g; it’s better to use powdered gelatine, as it works better than gelatin sheets)
In a blender, place the mangoes, banana and coconut milk, and pulse until all is well blended. Add honey and mix well.
Add gelatin to the hot water and mix well until dissolved. In a glass bowl, pour the mango mixture and add the gelatin mixture. Mix well.
Pour into a large mold or individual molds and refrigerate for at least two hours (preferably overnight) before serving.
Garnish with fruit, as desired.

Orange Blossom Infused Physalis Fruit Tarts, with Chocolate

I first discovered Physalis in Germany; and since then, I usually buy these beautiful little berries as garnish for my dishes or desserts. Recently I had bought them before a trip, and when I got back, they were still looking good. They are usually a bit tart, generally being a prettier sight than all that pleasurable for the palate. However, after more than two weeks, the physalis had ripened to a delicate sweet flavour!  

This of course got me thinking…I had already been wanting to experiment with them.. that I needed a recipe for physalis. I don’t want to keep using them only as decoration. In my quest for a recipe, I’ve learned that the physalis can stay fresh for months in a dry atmosphere (that’s why mine are still good!). Best of all yet, for those of us living in the UK, they are cultivated in England, so that keeps the prices more reasonable. 

The fruit is originally from South America and parts of Asia and is rich in vitamins A, C, phosphorus and iron, as well as alkaloids and flavonoids. It purifies the blood, strengthens the immune system, relieves sore throats and helps reduce cholesterol. The native population of the Amazon use the fruits, leaves and roots in the fight against diabetes, rheumatism, skin, bladder, kidney and liver. Recent studies seem to be showing that it is an effective immune stimulant and can be used to combat certain types of cancer. For more information, check the Rainforest Database

I actually decided upon two different recipes to make with the physalis, one savory and one sweet. I’m sharing the sweet one here, which by the way is gluten-free and sugar-free! I made it with the physalis and other fruit I had on hand, but you can make it with about any fruit you like. 

Orange Blossom Infused Physalis Fruit Tarts, with Chocolate (makes 9 cupcake holders)

For Crust

  • 1 cup raw almonds
  • 1 cup raw walnuts
  • olive oil, optional (I used 1 tablespoon)
  • 1 small cayenne pepper
Preheat oven, on fan, to 180C. In a blender, pluse all ingredients together until the nuts are ground and you have a sticky paste. Put into bottom of your molds and press firmly covering about 1cm of the bottom, depending on the size of your molds. (I used a cupcake holder, as I don’t have tart pans…note to self: buy tart pans! 😉

Bake in oven for 3 minutes. Set aside and cool. 
For Tart
  • 200g of coconut pulp
  • 2 medium bananas, fairly ripe
  • 1 1/3 cup of freshly squeezed orange juice
  • 8 physalis
  • 12 strawberries
  • 12 dates, pitted
  • 2 teaspoons of orange blossom water
  • 1 teaspoon vanilla
  • 1 package of gelatin, about 12g, dissolved in 6 tablespoons of water or you can use some of the orange juice
  • 4-5 squares of dark cooking chocolate, for garnish
  • physalis or other fruit for garnish

In a blender, pulse the dates until ground into fine pieces. Add all of the ingredients, except the gelatin. Pulse, until all is well blended. Add the gelatin and mix. (I do not have a sweet tooth, so if you would like the tarts a bit sweeter, simply add more dates or some honey.)

Pour into the molds that have been previously prepared with the crust. Chill overnight. 

For the garnish: melt the chocolate in a small bowl au bain marie. Cool slightly and pour into piping bag (snip off end). Drizzle onto the tarts. Then top each tart with a chocolate dipped physalis or garnish with other fruit. Chill again about 20 minutes before serving for the chocolate to harden.