Tag Archives: Peanutbutter

Chocolate Banana ice cream

Ingredients
  • 4 bananas, peeled, cut into chunks, and frozen
  • ¼ cup unsweetened cocoa or similar, like 2 packets The Daily Good Greens Chocolate
  • a few tablespoons of water
  • 1 chocolate bar (100 grams or 4 ounces), such as SuperFoods Chocolate, chopped into small pieces
  • peanut butter and sea salt for topping
Instructions
  1. Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
  2. Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.
  3. Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.
  4. Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!

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Quinoa, Coconut and Salted Peanut Butter Cookies

Prep time:  10 mins
Cook time:  8 mins
Total time:  18 mins
Serves: 6-8
This chunky Quinoa, Coconut and Salted Peanut Butter Cookie Dough is a great all-natural and low sugar treat for kids. Eat raw or bake into biscuits. Coconut sugar and vegan chocolate can be subbed by using dark brown sugar and regular dark choc chips. Gluten-free Dairy-free and Vegan.
Ingredients
For the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  • ¼ cup all-natural 100% peanut butter, I used Sanitarium
  • 1 tbsp maple syrup
  • ½ cup organic low fat coconut cream, (plus extra)
  • 3 tbsp (extra) virgin coconut oil, melted
  • ½ tsp sea salt flakes
  • 2 tbsp coconut sugar
  • ½ cup coconut flour
  • ½ cup quinoa flakes
  • 25g dark chocolate, chopped finely
Instructions
To make the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  1. In a large bowl mix together wet ingredients: peanut butter, maple syrup, coconut cream and coconut oil.
  2. Add sea salt flakes and coconut sugar and mix to combine.
  3. Now add dry ingredients: coconut flour, quinoa flakes and chopped chocolate.
  4. Mix all together to form a dough. Add a little coconut cream if the mixture is too dry to form into balls.
To serve:
  1. Scoop ⅛ cup of dough and split that in half. Form balls and place on a serving plate.Serve with a glass of (your choice of) milk.
To bake:
  1. Preheat oven to 200C (180C fan-forced, 400F, gas mark 6)
  2. Flatten previously prepared dough balls slightly and place on a baking paper lined tray.
  3. Bake in the preheated oven for 8 minutes or until the cookies are starting to turn golden.
  4. Remove from oven and cool on a wire rack.
To store:
  1. Store Cookie Dough and Biscuits separately in an airtight container in the pantry

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Recipe found at Martyna | Wholesome Cook

Chocolate Peanutbutter Banana snack

Hungry? Or just got a sweet craving?

Find some Banana, Peanut Butter, and Dark Chocolate Chip bites.

Make small sandwiches :D

 

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