I love what pistachio nuts do for recipes. Not only do they add exceptional taste and texture, but they have a unique colour you can’t get from other nuts or seeds. Here, they really lend themselves to this fresh and vibrant nice cream.
Ingredients:
4 frozen bananas, diced
500 ml (2 cups) coconut cream
2 frozen avocados, cut into chunks
90 g (2 loosely packed cups) baby spinach leaves
250 ml (1 cup) maple syrup, coconut nectar or monk fruit syrup
210 g (1 ½ cups) raw roughly chopped pistachio nuts, toasted
80 g (½ cup) raw macadamia nuts, soaked in boiling water for 15 minutes, drained
2 teaspoons vanilla bean paste or powder
1 teaspoon sea salt
Method:
Place the banana, coconut cream, avocado, spinach, sweetener, 65 g (½ cup) of pistachio nuts, the macadamia nuts, vanilla and salt in a food processor or high-speed blender and blitz well, scraping down the side to ensure everything is combined. (Using a tamper with a blender is handy for this.)
Stir through another 65 g (½ cup) of pistachio nuts, then transfer the mixture to a 24 cm × 13 cm loaf tin. Sprinkle over the remaining pistachios, cover with plastic wrap and place in the freezer for 3–4 hours, or until set and scoopable.
Serves 8
Snackable Fact
This isn’t just nice cream: this is really nutrient-dense nice cream. The avocados add healthy fats, the spinach provides a great hit of antioxidants and the bananas are the ultimate all-round
good-for-you fruit.
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