(Serves 4-6 people)
RAW Chocolate GELATO?! What?! Just let the thought sink in for just a moment!
Okay! So, it's true! You can enjoy creamy, luscious, sweetness of the Italian goodness and still be electrifying your pores, immune system, and skin! I have been playing around with this recipe for many months now and I think I have finally nailed down the perfect combination that would tickle even an Italian's tongue!
-3 ripe bananas, peeled and frozen
-6 tablespoons of Agave Nectar
-1/4 cup cacao powder
-1/4 cup hazelnuts (if desired)
-Place the frozen bananas and agave nectar in a food processor or blender and process until smooth. This may take a while, so be patient! I usually use my spatula to help break up the bananas apart after a few minutes of processing! When the bananas have turned creamy, add the cacao and continue mixing! If you are nutty, like myself, go ahead and add in the hazelnuts (or your favorite nut) and mix until the nuts are as small or big as you like!
-Enjoy immediately! The gelato is at it's best creaminess when it is freshly blended but you can also pour into a container and it will last for weeks for you to enjoy! But if your family is like mine, this RAW Chocolate Gelato does not last very long!! Which is the best form of a compliment!!!
I recently made this special dessert for a very sweet girl named Sophia! Her and her family are very dear to my heart and when I found out Sophia was allergic to gluten I decided this Raw Gelato would be a winner in her mama's kitchen! I think I was right because she had this gelato all over her sweet face as she was enjoying every bite!