Quick, easy mango cobbler that is out of this world. Inspired from Ani!
This is a very sweet and delicious treat to have. I love making Heidi Ohlunder’s basic raw Vanilla Iced Cream to eat, and it tastes great in this shake! But you could use any raw Vanilla Iced Cream recipe available. To get the recipe for Heidi’s Ice Cream, sign up for her raw ice cream mini e-course at http://www.rawfoodrightnow.com/rawicecreamecourse.html.
This chocolate ice cream is so rich and creamy. Even when frozen for more than a couple days, it still scoops easily because of the beneficial fats the hemp provides.
So somewhere on here someone was talking about malted milk balls or what agave and maca might taste like together and that was thrown out there. I decided to see what it did taste like so this is what I came up with.
I’m actually still in the process of perfecting this, but here is what I started with and it is already a family favorite. This is best kept in the freezer and has a nice soft/crunchy texture to it. The hardest part about this recipe (besides needing the right equipment) is not eating all the brownie batter while waiting for it to dry! I barely had any left to make this piece you see here because of my nibbling! (So I actually doubled the original recipe that I made. I hope it turns out the same.) If you don’t want to go through the trouble of making and assembling this with the vanilla cream, it also makes great brownies (an try putting jungle peanuts on top!) Yum!