This Chocolate Banana Nice Cream is a healthy and vegan version of ice cream only that only requires two simple ingredients, and is unbelievably delicious.

If you are not familiar with Nice Cream, it is a wonderful version of ice cream that is sugar-free, dairy-free, and healthy! This Chocolate Banana Nice Cream is made from frozen bananas and cocoa powder. I promise that you will be blown away by how creamy, flavorful, and decadent this vegan frozen dessert is.

This frozen treat is naturally sweetened from the natural sugars in bananas. Bananas are a healthy and delicious sweetener that have tons of health benefits! Cocoa powder is another key ingredient that is also packed with nutritional value. These two simple ingredients make this recipe the perfect healthy snack or dessert.

Tips for making perfect Nice Cream

Making Nice Cream is extremely easy and versatile, but I have a few helpful tips to get you started:

Make sure you thinly slice your bananas before placing them in the freezer. Thinner slices will make it easier for your food processor to blend them into creamy nice cream! Overripe bananas work best for this recipe to ensure that your nice cream is extra sweet.

Once your bananas have been frozen, it can be helpful to allow them to thaw on the counter for a few minutes before blending them. This will be useful if your food processor or blender is having trouble blending your bananas. Another option to help your bananas blend easier is to add 2-3 tablespoons of dairy-free milk to your mixture.

This recipe is extremely versatile! Feel free to add in chocolate chips, peanut butter, or shredded coconut!

If you love this recipe be sure to check out my Healthy Chocolate Milkshake recipe and this Peanut Butter Banana Swirl Nice cream.

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Chocolate Banana Nice Cream

Course Dessert, Snack

Prep Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 2 people

Ingredients

• 2 bananas thinly sliced
• 2 tablespoons of cocoa powder

Optional toppings/Add-ins:

• chocolate chips
• peanut butter

Instructions

• Thinly slice your bananas, place in a ziplock bag and place in the freezer until completely frozen (about 3-4 hours).
• Remove bananas from freezer and allow 3-5 minutes to thaw very slightly (this will make it easier to blend). Place in food processor or high powered blender along with cocoa powder. Blend until smooth and creamy (if it is not blending try adding 1-2 tablespoons of dairy free milk).
• Serve immediately along with optional toppings like chocolate chips, peanut butter, coconut whipped cream or anything else you enjoy!

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I am always looking for an excuse to incorporate chocolate into my breakfast, and this chia seed pudding is the perfect opportunity. This recipe is naturally sweetened with maple syrup and packed with chocolatey flavor, which makes this the perfect feel-good treat that pairs perfectly with fresh berries, oatmeal, or yogurt.

Recipe Notes

This chia seed pudding requires at least 3 to 4 hours to set in the fridge before serving. If you plan on making this chia seed pudding for breakfast, be sure to make this pudding the night before and place it in the fridge overnight.

The recipe calls for almond milk, but you can use your favorite dairy free milk.

Chia seed pudding is extremely versatile and adaptable so you can add any additional flavors or toppings that you like. This recipe pairs wonderfully with smoothies, oatmeal, yogurt, granola, and fruit!

If you love this recipe, try this Vegan Chocolate Banana Milkshake that is totally acceptable to eat for breakfast!

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Chocolate Chia Seed Pudding

Course Breakfast, Snack

Prep Time 5 minutes minutes

Total Time 4 hours hours

Servings 1

Ingredients

• 2 tablespoons of chia seeds
• 1.5 tablespoons cocoa powder
• ½ cup almond milk
• ¼ teaspoon vanilla
• 1-2 tablespoons maple syrup depending on desired sweetness

Optional

• small pinch of salt
• pinch of cinnamon

Instructions

• Combine chia seeds and cocoa powder in a bowl and stir until combined. Add the rest of the ingredients and stir until completely combined and no clumps remain (this may take a minute or two but just keep stirring).
• Place in the fridge to set for 3-4 hours or overnight. Enjoy with coconut milk yogurt, granola, oatmeal, and/or fresh fruit.

The post Chocolate Chia Seed Pudding appeared first on Splurge with Ella.

Apple crisps are warm, flavorful, and so much easier to make than apple pie. This feel-good apple crisp is made gluten-free and naturally sweetened with maple syrup. Additionally, this recipe is topped with a crunchy oat topping that is secretly healthy and totally acceptable to eat for breakfast!

Recipe Notes

I like to use a combination of Honeycrisp and Granny Smith apples for this recipe, although you may use whatever apples you like best. I like to largely dice the apples for this recipe (as seen in the photo above). If you prefer to slice or dice your apples smaller, the apples will cook faster so you may want to shorten the baking time.

The apple filling calls for lemon juice and lemon zest to brighten and tie together all of the flavor profiles. This recipe also calls for a teaspoon of cornstarch, which helps thicken the apple filling as it cools. Similarly to apple pie, this crisp also needs time to cool slightly before serving to allow the filling to set.

This oat crumble was inspired by my favorite Granola Recipe, which is healthy and perfectly spiced with cinnamon. The two main ingredients in this crumble are oats and almond flour, which help to create the perfect texture. Almond flour is one of my favorite flour substitutes that is healthy, decadent, and adds another layer of flavor to desserts.

Now you can enjoy this simple, delicious, and healthy apple crisp alongside vanilla yogurt, ice cream or vegan whipped cream.

Happy Baking!

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Healthy Apple Crisp

Course Dessert

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 8 people

Ingredients

• 6 medium-sized apples peeled and largely diced
• 1/2 tablespoon of lemon juice
• ¼ teaspoon of vanilla
• 2-3 tablespoons of sugar white, brown or coconut sugar all work
• 1 teaspoon of cornstarch
• 1 teaspoon of cinnamon
• 1/8 teaspoon of salt
• optional: ½ teaspoon of grated lemon zest

Crumb topping:

• 1/3 cup of oats
• ½ cup of almond flour
• 1 teaspoon of cinnamon
• 1/8 teaspoon of salt
• 2.5 tablespoons of coconut oil melted
• 3-4 tablespoons of maple syrup depending on desired sweetness
• ½ teaspoon of vanilla
• optional: 1/3 cup of pecans

Instructions

• Preheat oven to 350 degrees (you will need a 9×9 baking dish for this recipe, but no need to grease it).
• Make the apple filling: In a large bowl combine your diced apples, lemon juice, and vanilla.
• In a separate small bowl combine your sugar, cornstarch, salt, and cinnamon and stir to combine. Add this mixture to your apples and stir until all of the apples are evenly coated.
• Add the apples to a 9×9 baking dish and bake them in a preheated oven for 10 minutes, and then remove from oven.
• While your apples are prebaking, making the oat crumb topping: Combine oats, almond flour, cinnamon, and salt (and optional pecans) in a medium bowl and stir to combine.
• In a separate small bowl stir together your melted coconut oil, maple syrup, and vanilla. Add this mixture to your dry ingredients and stir until everything is completely coated and evenly combined.
• Evenly spread your crumb topping to the top of your apples and bake for another 40-50 minutes or until the topping is golden brown. Let cool for at least 20-30 minutes before serving for best results. Serve with coconut milk whipped cream or vanilla ice cream.

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