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Mexican Chocolate Almond Nice Cream Bowls with a spoon and drizzled with chocolate ready for sharing.

Mexican Chocolate Almond Nice Cream Bowls

A super-fast, whole foods dessert with a pinch of spice and a whole lotta chocolate! Mexican Chocolate Almond Nice Cream Bowls are a crave-worthy way to stay on track but still feel (and tastes) indulgent! vegan + gluten free
Course Dessert
Cuisine Mexican
Keyword dairy free, Nice Cream, Nice Cream Recipe
Total Time 10 minutes
Servings 2 Servings
Calories 413kcal
Author Traci York | Vanilla And Bean


  • 2 Tbs Almond Butter frozen* see note
  • 2 Bananas frozen
  • 2 Tbs Raw Cacao or unsweetened baking cocoa powder
  • Pinch of Ground Cinnamon
  • Pinch of Ground Cayenne Pepper
  • Pinch of Fine Sea Salt
  • 1 tsp Vanilla Extract I use Rodelle
  • 1-2 Tbs Melted Dark Chocolate ** see note for vegan chocoalte

Toppings (optional):


  • Freeze the almond butter (in ice cube tray) and bananas at least 1 hour prior to processing. If using a blender, there's no need to freeze the almond butter as it will not blend well. 
  • In a food processor or blender, combine the almond butter, bananas, cacao, cinnamon, pepper, salt and vanilla. Process for 2-3 minutes stopping to scrape the bowl down several times. Continue processing until a soft-serve texture is formed. With the processor running, drizzle in the melted chocolate - it will freeze on contact to make tiny chocolate flecks. (The food processor may need short breaks in between to prevent over heating). 
  • Pour into 2 small serving bowls. Top with optional toppings and enjoy right away. 


Find vegan chocolate just about everywhere now! VegNews lists many.
Recipe adapted from Nourishing Superfoods Bowls. 


Calories: 413kcal | Carbohydrates: 41g | Protein: 8g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 705mg | Fiber: 9g | Sugar: 20g | Vitamin A: 75IU | Vitamin C: 10.2mg | Calcium: 86mg | Iron: 3mg