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
- Place coffee and bananas in a blender or processor, pulse until smooth
- Pour into popsicle tray and freeze for at least 4 hours
- Heat a non-stick pan on low, place cacao butter and maple/sugar in it
- 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
- Place peanuts on a plate
- Remove ice cream from tray, dip ice cream into chocolate and wait for 10-15 seconds, then dip into peanuts
- Place in freezer straight away on a cake cooling rack
- Repeat until all ice creams are chocolatified and peanuted
- 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
Twitter: @nat_nutritious
