Raw Banoffee Ice Cream Tarts with Adaptogenic Mushroom Herbs

I have seen lots of things popping up on my feed about the power of mushrooms as adaptogenic herbal remedies! I have always heard of reishi as a great immunity booster but after doing some more research I have come to see that it is also great for stress too and overall health so I decided to order some and try it out. It is quite powerful so you only need to use a small bit and can mix into treats like these or smoothies, lattes and other meals! I got mine from a brand called super feast . These little banoffee ice cream tarts are so delicious – not too many ingredients, they are creamy and full of nutty and caramel flavours (YUM) 

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Ingredients 

Base

1 cup nuts of choice

1/2 cup shredded coconut

1/4 cup almond meal

1/2 tsp mushroom herbs

2 tbsp rice malt

1 tbsp coconut oil (if needed , probably wont need but if it is still not stuck together enough when you blend you can add)

Banoffee Layer

2 bananas

3/4 cup coconut milk

2 tbsp tahini

1 tsp maca powder (optional, adds caramel flavour if you have)

pinch vanilla bean and salt

+ banana and coconut for topping

Method 

  1. Line a tin or moulds of choice with baking paper
  2. Blend the base ingredients together and spoon into moulds/tin to make a base thick enough to hold together but not too thick. Try and make the sides a bit thicker so the banoffee layer will hold nicely on top. Place in freezer while making banoffee layer.
  3. Blend banoffee ingredients for 5-10 minutes ( depends on the blender but you want the mixture to become nice and thick and creamy, not too runny or it wont hold as well)
  4. Pour into base layer and freeze for 3-4 hours
  5. Top with any ingredients of choice(I used bananas and coconut) and enjoy!!!

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