Cherry Tahini Nice Cream (vegan)
Serves: 2-4 servings
  • Tahini nice cream:
  • 4 ripe bananas, frozen
  • 2tbsp tahini
  • ½tsp cinnamon
  • pinch pink Himalayan salt
  • 2tsp maple syrup or 1 medjool date (optional)
  • Cherry sauce:
  • 150g cherries (1 cup)
  • 2 medjool dates
  • Topping:
  • 25g dark vegan chocolate
  • 1tbsp hemp seeds
  • cherries
  1. Break or cut ripe bananas into chunks, place into freezer safe bag and leave to freeze overnight.
  2. To make simple chocolate slab, gently melt dark chocolate in double boiler, pour onto baking paper, sprinkle with hemp seeds and place into freezer until set. Once set break into pieces.
  3. To make the cherry sauce, pit all of the cherries and medjool dates. Place into blender and blend until smooth. For a thicker sauce add more medjool dates.
  4. Just before serving, place frozen banana chunks into a high speed blender, add tahini, cinnamon, pinch of pink salt and blend until smooth. Stop the blender and scrape the sides as needed. Taste the nice cream and add tiny bit of sweetener only if you would like more sweetness or to help with the blending.
  5. Serve immediately topped or layered with the cherry sauce, chocolate slab pieces and fresh cherries.
  6. Enjoy!
Recipe by Nirvana Cakery at