Chocolate Raspberry "Ice Cream"


2 ripe bananas

2 cups raspberries (fresh or frozen both work)

1 cup coconut butter or cream or concentrate

1/4 cup cacao butter

1 TBSP organic vanilla extract

pinch sea salt 

3 TBSP cocoa powder 

2 tsp gelatin

Optional: 2 TBSP honey or maple syrup (I don't think this recipe needs it, but if you want it slightly sweeter this is a good addition) 


1. Place a medium pot on low heat on the stove

2. Add the bananas, raspberries, coconut butter, cacao butter, vanilla and sea salt and allow to melt together, stirring frequently until everything is melted together and the lumps are removed

3. Add the cocoa powder and stir until combined

4. Add the gelatin and stir until combined and the gelatin has dissolved 

5. Remove from heat, pour into a large bowl and place in the freezer

6. Freeze for 1.5 to 2 hours, stirring every 30-45 minutes until you have the consistency you desire

7. Serve and enjoy!

NOTE: If you freeze it for too long and it gets completely hard, simply place on the counter at room temperature and allow to thaw for 30-60 minutes. 

NOTE: Store this in the fridge once you are satisfied with the texture. It keeps well in the fridge for days (if it lasts that long)