A nice little dessert with taste of banana and raspberries.
Ingredients (makes 8-14 depending on size)
For the cups or crust
1 dl hazelnuts
1 dl pumpkinseeds
2 tblsp coconut-oil
For the ice cream
2.5 dl cashew nuts
1 dl water
1 dl coconut milk
2 small or one large ripe banana
1/8 tsp cardamom kernels
1/8 tsp grounded cinnamon
1 -2 dl raspberries, thawed or fresh + juice form 1/4- 1/2 lime
Soak cashew nuts 2-4 hours i water.
Start with the cups. Process nuts and seeds until ground, add dates and coconut oil and process such that is become a moist formable mass. Use cling film to line moulds (e g cup cake mould or similar) and press the nut/seed mass into a thin layer around the edges (I left the bottom open, but this can of course be covered, kind of like making pie crust). Put the moulds in the freezer to firm up while preparing the ice cream.
Process or blend nuts and water to a smooth cream. Add bananas, spices, and coconut milk. Pour into the prepared moulds and ripple with raspberries mashed with lime juice (and lime cest for a stronger lime taste). Freeze at least 4 hours. Thaw 30 min- 1 hours in room temperature or 2-4 hours in the refrigerator before serving.