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Adaptogenic Chai Nice Cream and Vegan Chocolate Caramel Sauce

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There is some serious high vibe indulgence going on over at Warm and Rosy. Make yourself a bowl of this Calming Adaptogen nice cream, then head over to Maggie's blog for technicolor smoothies and more delicious wellness recipes.

 

Moondeli Calming Adaptogen Nice Cream

NICE CREAM

Ingredients:

  • 4 ripe bananas, broken into chunks and frozen overnight
  • 2 tbsp creamy almond butter
  • 1 tbsp Moondeli Calming Adaptogen
  • 1/8 tsp vanilla bean powder (or 1/2 tsp vanilla extract)
  • a pinch of pink himalayan salt

Place all ingredients in a high-speed blender or food processor and blend until smooth and creamy. Enjoy as a soft-serve type of ice cream, or transfer to a container and freeze for a traditional ice cream consistency

CHOCOLATE CARAMEL SAUCE:

Ingredients:

  • 2 tbsp almond butter
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • a pinch of vanilla powder (or a splash of vanilla extract)
  • 2 tbsp raw cacao powder
  • a healthy pinch of pink Himalayan salt
  • a pinch of cinnamon

Instructions:

Heat the almond butter, coconut oil and maple syrup in a small saucepan or in the microwave until melted and slightly warmed. Whisk in remaining ingredients until smooth

ENJOY

Drizzle chocolate caramel over a few scoops of the nice cream, and top with any toppings your heart desires! I topped mine with cacao nibs + a pinch of flaky salt + a dusting of @moondeli Calming Adaptogen + a sprinkle of bee pollen.