Raw Ice Cream Ingredients
2 frozen bananas
1/2 cup (about 8) frozen pitted medjool dates (freeze for 1 hour)
1 tsp maple syrup *
1/2 tsp cinnamon

Raw Caramel Ingredients
1/2 cup Macadamia nuts, soaked 4 hours
1/2 cup (about 8) Medjool dates, pitted and soaked at least 30 minutes
1/4 cup water
1/2 cup maple syrup *
1/2 tsp vanilla extract
1/2 tsp salt

*Although often used in raw recipes, maple syrup is not actually a raw sweetener, but far better and healthier than the common agave syrup used in many raw recipes which contrary to popular belief is neither raw or healthy.


Ice Cream Instructions
Blend the frozen bananas in your food processor or high powered blender and add the frozen Medjool dates, cinnamon, and maple syrup, and pulse until the dates are chopped into small pieces. Scoop out the blend and it's ready to serve. The caramel is the final touch.

Caramel Instructions
Drain and rinse nuts and dates. In a food processor or high-powered blender combine all the ingredients. Process until very smooth.

Pour caramel directly over ice cream or store in an airtight container in refrigerator for up to 10 days. Instead of serving the ice cream right away as soft-serve, you can also place it in the freezer overnight to firm up to the consistency of regular ice cream.

Compliments Karen Foster.

Ingredients

• 1/2 cup melted butter OR oil of choice (I used melted coconut oil)
• 1/2 cup packed brown sugar
• 1/2 cup all natural peanut butter 
• 1 egg
• 1 tsp vanilla
• 1 1/2 cup oat bran
• 1 cup whole-wheat pastry flour (or any gluten free multi-purpose flour)
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/3 cup shelled unsalted sunflower seeds (optional)
• 1/4 cup unsweetened coconut (optional)
• Dark chocolate chips (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Prepare cookie sheets with parchment paper.
3. In medium bowl, add and blend oil, sugar, peanut butter, egg and vanilla.
4. Blend in oat bran and flour.
   
5. Add optional ingredients.
6. Using measuring tablespoon drop by spoonful about 2 inches apart on cookie sheet.
7. Using fork make criss-cross marks on cookie.
8. Can also use this batter as a tart crust.
9. Bake for 6 minutes or longer until slightly brown around the edges.
   

Recipe Compliments: Kate Scarlata