Prep Time: 15 min

Cook Time: 4 hr

Total Time: 4 hr 15 min

Serves: 6

Ingredients

• 4 bananas
• 1 cup of brewed coffee, (you can use instant if you like)
•  ½ cup cacao butter
•  ½ cup cacao powder
•  2-3 tbs maple or coconut sugar
•  ½ cup roasted peanuts, crushed
•  Popsicle tray and sticks
•  Cake cooling tray
•  Blender/processor

Instructions

1. Place coffee and bananas in a blender or processor, pulse until smooth
2. Pour into popsicle tray and freeze for at least 4 hours
3. Heat a non-stick pan on low, place cacao butter and maple/sugar in it
4. When cacao butter is melted, turn off heat and add cacao powder, stirring until smooth, pour into a tall glass or jar wide enough for the ice cream to fit
5. Place peanuts on a plate
6. Remove ice cream from tray, dip ice cream into chocolate and wait for 10-15 seconds, then dip into peanuts
7. Place in freezer straight away on a cake cooling rack
8. Repeat until all ice creams are chocolatified and peanuted
9. Devour!

Notes: If you can’t be bothered making your own chocolate, simply melt down some of your favourite chocolate and use that instead!

Melanie Lionello, Nutritionist

Instagram: @naturally_nutritious 

Web: www.melanielionello.com 

Twitter: @nat_nutritious