Dick is usually the one craving chocolate, but today it was me. Kristen Suzanne's Easy Raw Desserts kristensraw.com provided an easy peasy recipe for a chocolate glaze sweetened with agave nectar. Suzanne suggested serving it over her recipe for Raw Vanilla Bean Ice Cream made with cashews, a vanilla bean, coconut water, coconut meat, and agave nectar. I will try this one day, but I chose to make soft serve ice cream by simply running a frozen banana through my Champion Juicer by swapping out the screen with a solid insert. (More often, I use my mini food processor because its rapid cleanup.) This ice cream is so yummy by itself or with pureed fresh fruit topping, but drizzled with glaze it was way too sweet. The glaze is most definitely a keeper, but I would suggest drizzling it over slices of banana then top with a sprinkling of chopped walnuts. Soooo good! My cheery ice cream cups can be purchased in my daughter Jessie's online fort & field shop.
Agave Chocolate Glaze
¼ cup agave nectar
1 tbsp raw carob powder (I used raw organic cacao powder. The brand I have is Navitas.)
2 tsp extra virgin olive oil
¼ tsp rum extract (I omitted.)
dash ¼ tsp vanilla
pinch cinnamon (I omitted.)
Blend all of the ingredients together. Drizzle over sliced bananas, then top with a sprinkling of chopped walnuts. Use restraint as a little sweetness goes a long way. You just need a touch of goodness.