Mango Pitaya Nice Cream

Ingredients:

Bliss Balls

• 5 dried dates
• 5 tsp almond flour
• 1 tsp creamy roasted peanut butter
• 1 tsp salted tahini
• 2 squares raw honey dark chocolate, chopped

Smoothie

• 1 serving vanilla protein & greens powder
• 100 mL unsweetened almond milk made using Ellie’s Best Nut Milk Bag
• 2 large frozen bananas
• 50 grams frozen mango
• 2 tsp pink pitaya powder

Optional Toppings

• Bliss balls
• Cacao nibs

Instructions:

1. First make the bliss balls. Blend the dates in a small blender or food processor until in small pieces or they form a ball.
2. Add the rest of the bliss ball ingredients and blend until everything is in little pieces but not too smooth or soft.
3. Roll into 3 balls.
4. To make almond flour from leftover almond pulp, spread the pulp thinly onto a parchment-lined baking sheet. Bake at your oven’s lowest temperature, checking starting at 4 hours. Once completely dry, let cool and grind into a flour in a food processor.
5. For the smoothie, add the vanilla protein & greens powder, almond milk, frozen bananas, frozen mango, and pink pitaya powder to a high-speed blender. Blend until smooth.
6. Pour into a bowl or glass and top with the bliss balls and cacao nibs.

recipe & photo by @maomaomango ✨