Chaga Mint Chocolate "Nice" Cream
- 3⁄4 cup plant-based milk, plus more as needed
- 2 large bananas, peeled, frozen, and sliced into 3⁄4-inch pieces
- 2 tablespoons raw cacao powder
- 1 tablespoon hemp seeds
- 1⁄3 teaspoon pure peppermint extract
- 1 teaspoon maple syrup
- 1 teaspoon chaga powder (optional)
- Pinch of salt
- Cacao nibs, toasted coconut flakes, and/or Salted Tahini “Caramel” (page 180), for topping (optional)
- In a high-speed blender or food proces- sor, combine all the ingredients except the toppings. Blend for 45 to 60 seconds, stopping often to scrape down the sides, until creamy and combined. If your blender or food processor is strug- gling, add a splash of milk to help move things along.
- Scoop the mixture into cones or bowls and top as desired. Revel in the chocolate goodness.
- Customize It! In the mood for a sippable treat? Add an extra 3⁄4 cup plant-based milk before blending to make it a milkshake-style dessert.