Shortly before Easter, I discovered a great raw dessert recipe from VeganBlatt and shared my own version with you on the blog: Coconut Cashew Easter Eggs. Then I found another great recipe there – Raw Nicecream Bonbons – and made another adaptation, which I’m posting here today.

In the past few years, I’ve been making what is probably the simplest and healthiest ice cream in the world by puréeing bananas, pouring the purée into popsicle molds, and popping the popsicles in the freezer to set. Super easy! This raw vegan ice cream, which known as Nicecream or ‘Nana Ice Cream, also forms the basis for my raw bonbon recipe. It’s a one-ingredient treat, but it really allows the unique sweetness and creamy texture of the bananas to come through. It’s also super versatile – the add-in possibilities are endless! (I’ve listed a few of my favorite combinations below.) But it’s also great in its pure form!

The Basic Recipe:

Raw Banana Nicecream Bonbons

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Prep Time
Cook Time
  • 2 bananas
  1. Purée bananas in a blender or mash, and stir in any desired add-ins.
  2. Pour mixture into ice cube molds* and let sit in the freezer for at least three hours.

Add nuts, seeds, superfoods (goji berries, cacao nibs, etc.), spices (vanilla, cinnamon, and so on), or other fruits such as raspberries, strawberries and so on.

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My two favorite combinations are Banana Hazelnut Pecan and Banana Hibiscus.* So good! I use the Lebepur Hibiscus powder, which I love experimenting with in general. Apart from Hibiscus, my favorites are the Raspberry,* Aronia (Chokeberry),* and Red Banana* powders.

Have fun experimenting! Let me know in the comments how you like the bonbons :-)

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