Ingredients
5 bananas, preferably Fairtrade, ripe enough, peeled
3 tablespoons almond meal
4 tablespoons agave syrup
a pinch of whole sea salt
a pinch of powdered vanilla
juice of 1/2 a lemon
6 tablespoons raw almond butter
2 handfuls of fresh, ripe raspberries, crashed and blended with 2 teaspoons lemon juice (those should be prepared at the very end, just before serving).
Makes 4 servings.
Directions
Purée the bananas in a blender, add the almond meal, agave, salt, lemon and almond butter and continue processing until very smooth. Place into serving glasses or little cups and refrigerate for at least 1 hour. Top with the crashed raspberries before serving.
Posted in: desserts,fruits,gluten-free,summer,sweet
VERSIONE ITALIANA
{ 4 comments… read them below or add one }
What a fantastic idea! I think bananas and raspberries make a wonderful combination but the addition of almonds makes it perfect!
Thank you Mihl! This combination works really well, the result is better than I expected.
Well, that just looks (and sounds) amazing. And it’s all raw, right? I’m assuming almond meal is ground almonds? I could make this on one of my raw days as an awesome dessert.
Yes Bianca, it’s all raw. The almond meal has to be very fine (probably ‘flour’ is a better word to describe the powdery texture, in this case). You can buy it already made or you can make it yourself if you have a very powerful food processor. The almond butter holds everything together and makes the mousse rich and creamy.