This one is for the dessert lovers. Regan and I are enamored with this recipe!
The weather has been intermittently steamy and hot, with cool rugged up pyjama days in between. You never really know what you’re going to get, but I always have some frozen bananas on standby for the days when the heat just won’t break.
So simple, this recipe is dairy free, made with ingredients that you (hopefully!) already have in the pantry.
Don’t get overwhelmed by the amount of steps in this recipe- they are quick and easy and the results are totally worth it.
1 frozen banana (per serve)
2 tablespoons of coconut milk/cream
1 tablespoon of peanut butter
2 teaspoons of coconut oil
2 teaspoons of cacao powder
1 teaspoon of maple syrup/honey
1 teaspoon of cacao nibs/crushed nuts for garnishing
Step 1: Melt the coconut oil (or if it’s a hot day and it’s already liquid, just use as is).
Step 2: Mix together the cacao powder, maple syrup and coconut oil. Set aside until serving time.
Step 1: Combine frozen banana and coconut cream in a food processor (or a tall narrow container if using a stick blender). Blend until almost combined.
Step 2: Add the peanut butter to the banana mix, and blend until it is combined and the consistency of ice cream.
Step 1: Working quickly, spoon the ice cream into a bowl.
Step 2: Pour over the chocolate sauce.
Step 3: Garnish with nuts (I used walnuts) and or cacao nibs for extra chocolatey crunch!
Eat immediately and enjoy every last mouthful!