Ingredients
- ¼ cup raw cashews
- 1 ripe banana
- 1 cup ice cubes
- 3 ounces extra-firm tofu, pressed to remove water
- 2 Medjool dates, pitted
- 2 teaspoons vanilla extract
- 1 teaspoon soy milk, or more as needed
Why You'll Love Making This
This dessert is a refreshing and healthy way to enjoy a sweet treat without any dairy. It’s naturally creamy thanks to frozen bananas and gets a rich flavor from chocolate and cherries. Plus, it’s quick to make and perfect for warm days.
Cooking Secrets
- Use ripe bananas for the best natural sweetness and creaminess.
- Freeze the bananas completely before blending to get a smooth texture.
- Add the chocolate and cherry chips last and pulse briefly to keep their shape.
- Freeze the bananas completely before blending to get a smooth texture.
- Add the chocolate and cherry chips last and pulse briefly to keep their shape.
Directions
Soak the cashews in a bowl of water for about 1 to 3 hours, then drain them well. Next, toss the soaked cashews into a blender along with the banana, ice cubes, tofu, dates, cacao powder, vanilla extract, and a teaspoon of soy milk. Blend everything until the mixture is nice and smooth. If it feels too thick, add a little more soy milk—just enough to keep it creamy but still thick. Once blended, gently fold in the cherries and chocolate chips. Scoop the mixture into a bowl, and it’s ready to enjoy!
Perfect Pairings
Serve this cool treat in small bowls or cones for a fun snack. Top with fresh cherries or a drizzle of vegan chocolate sauce to make it extra special. It pairs well with a sprinkle of chopped nuts or shredded coconut for added crunch.
Keeping It Fresh
Store leftovers in an airtight container in the freezer. To soften before serving, let it sit at room temperature for 5–10 minutes. Avoid refreezing multiple times to keep the texture creamy and smooth.
