Tagged aduna baobab powder, algae omega 3, baobab, bear, bounce, brown rice protein, carleys
of cornwall, chi coconut water, chia bia, clif, clif bar, cocofina, coconut milk, coconut milk ice cream, coconut water, dr bronners, food for life, ginger muscle rub, green people, happy kitchen, kara, kensington, koko, lovechock, nakd, natural and organic products expo, natural balance foods, natural hero, nordic naturals,
nut mylk, olympia, om bar, pulsin, raw chocolate, raw
nut butter, raw seed butter, raw vegan, rawlicious, seed and bean, shot blocks, soap
nuts, solgar, sprouted grain bread, sunwarrior, the raw choc company, trek, viridian, whole foods market, zen zen
3 - 4 frozen ripe bananas 1/4 — 1/2 cup medjool dates, pitted 1/2 — 1 cup raw cashews 3/4 cup freshly harvested spring water OR dairy - free
nut / seed
mylk 1/4 cup raw cacao powder 2 tablespoons wild jungle peanut butter (the raw version
of regular peanut butter) 1 teaspoon Maca Bliss (black maca root extract; this lends an even creamier texture)
Once the it has firmed up a bit, take it out
of the freezer and layer on 1/2
of the mixture that was left over from blending the bananas and
nut mylk and add this to the freezer for 10 minutes.
You may already be aware that
of how quickly this spice has grown in popularity over past couple years as a healthful spice that can be added to everything to waffles, to pancakes,
nut mylks (i.e. golden milk), cookies and (now) chia pudd!