September sees the start of what is set to be my busiest time ever here at The Little Plantation. Not only have I got something lovely and fun to announce soon (check the blog in 2 weeks, ok? ;)), but I'm also running my last group food photography and food styling workshop of 2017 with Aimee of Twigg Studios this month, I'm teaching my first vegan cookery course and am running my FREE 12-day instagram photography challenge. Most importantly though I'm finally ''officially'' allowed to start posting lush and delicious sweet treats on the blog, like today's vegan peanutbutter nicecream with strawberry compote. That's cuz with September we (read I) start the countdown to the holiday season. And what is a holiday season without yummy, delicious icecream, cake, cookies and chocolate recipes, right?
But please rest assured that just because it's dessert time on the blog, doesn't mean that I'll let go of my plant-based roots or go TOTALLY unhealthy on you. Nope, I'll be sure to continue to share vegan desserts AND - where possible - give each dessert recipe a healthier twist, just as I did today.
You see this vegan peanutbutter strawberry sundae has bananas, strawberries and protein rich peanutbutter as it's key ingredients with cacao nibs for crunch (SO healthy) and maple syrup for sweetness (not so healthy, but hey, you can't win them all, can you?) added into the mix too. The dessert is so quick and easy to throw together and hits the spot every single time. I promise!
Now before I let you go, I just wanted to share that I originally created this recipe for WAITROSE, which was a total honour. Especially because I got to work with lots of delicious organic ingredients, which rocks! You can find my recipe on their website, in their Weekend Duchy Anniversary (September) weekend newspaper issue, in their printed food magazine and on their app this month too *blush*. So go on, grab yourself a copy ;)!
Thank you all so much for reading and see you in 2 weeks time with more good news...
P.S. Recipe below.
P.P.S. This is NOT a sponsored blog post. I was paid for the recipe development and photography work I did for their website and magazine, but I decided to share this recipe with you on the blog and mention Waitrose just cuz I wanted to :).
VEGAN PEANUTBUTTER NICECREAM WITH STRAWBERRY COMPOTE
Preparation Time: 15 minutes
Freezing Time: overnight + at least 1 hour
4 ripe bananas
2 tbs smooth peanutbutter + 2 tbs for serving
100g strawberries + a handful of extra strawberries for serving
a handful of pretzels, crushed (see alternatives below)
a drizzle of maple syrup (optional)
a tiny piece of organic dark chocolate (minimum 80%), grated OR a sprinkle of cacao nibs (see alternatives below)
Take 4 ripe bananas, cut into 1/4 pieces, place in a freeze bag and freeze overnight. The next day, take the frozen bananas out of the freezer, place them in a high speed blender together with 2 tablespoons of peanutbutter and blend until smooth (like the consistency of soft serve icecream).
Put the content of the blender in a plastic container and return to the freezer for approximately 60 minutes or until set. As the nicecream sets, prepare the strawberry compote by removing the strawberry stems of approximately 100g of strawberries and pureeing them with a handheld blender.
When the nicecream is ready, evenly distribute it into 2 glasses, pour over the strawberry compote, take a small handful of salty pretzels, crush by hand and distribute evenly over the 2 servings of nicecream. Add 1 tablespoon of creamy peanut butter to each serving of ice cream. Sprinkle over some grated dark chocolate or a small handful of cacao nibs. Next, drizzle over some maple syrup if you wish, top with a few whole strawberries and serve immediately
Tip 1: Don't like pretzels or want to keep this grain-free/gluten-free/paleo, then take a handful of nuts instead for added crunch.
Tip 2: You can also replace the strawberries with blueberries or raspberries or any seasonal sweet fruit you've got to hand.