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Waffle Chocolate Banana Pops

Tiziano Broccardo

Based in Italy

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Instagram: @tiziano_broccardo | tizianobroccardo.wordpress.com

 

INGREDIENTS

 

Crust

2 fresh medjool dates

2 tbsp shredded coconut
1⁄2 cup peanuts
 

Cream

1 ripe banana
3 medjool dates
1⁄2 cup cashews (soaked for 2 hours)
3 tbsp raw cacao
1⁄4 cup coconut oil, melted
1⁄3 cup + 1 tbsp almond milk
 

Peanut Butter Glaze

1 tbsp peanut butter
1 tbsp coconut oil
1 tsp agave syrup
 

METHOD

  • In a food processor, blend peanuts and coconut until broken into little pieces. Add dates and blend until a ball of dough is formed. Set aside.
     

  • Place all the ingredients for the cream in a blender and blend until smooth and creamy.
     

  • Pour the cream in molds and fill 3⁄4 of the way. Put in the freezer.
     

  • When frozen, finish filling the mold with the crust and press really well. Put in the freezer again.
     

  • In a little bowl, melt coconut oil and peanut butter. When melted, add agave syrup and mix until smooth.
     

  • Remove the ice cream from the molds, drizzle with the sauce, and serve or store in the freezer until served.

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