Yes, you can give in to temptation – thse gooey peanut butter ice-cream cups are guilt free!
Ingredients
- 1 small ripe banana, coarsely chopped
- 100ml coconut milk
- 1 tablespoon rice malt syrup
- 1 tablespoon melted coconut oil
- 70g (1/4 cup) natural peanut butter (no added sugar or salt)
- 1/4 teaspoons sea salt
- Extra sea salt, to serve (optional)
Chocolate topping
- 2 tablespoons coconut oil
- 5 teaspoons rice malt syrup
- 1 tablespoons raw cacao powder
Method
- Step 1Lightly grease twelve 25ml fluted silicone patty cases with coconut oil. Place the banana, milk, syrup, oil and 1 tablespoon of the peanut butter in a blender. Blend until smooth and combined. Transfer to a jug.
- Step 2Combine the salt and remaining peanut butter in a small bowl. Place a small dollop of peanut butter mixture in the centre of each case. Pour over the banana mixture, leaving a 4-5mm gap from the top. Place in the freezer for 2 hours or until firm.
- Step 3For the topping, place the oil, syrup and cacao in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Cook, whisking constantly, until melted and smooth. Remove from heat. Cool for 2 minutes. Spoon over peanut butter cups. Place in the freezer for 4 hours or until set. Serve sprinkled with extra salt, if using.
- High fibre
- High protein
- Lower gi
Nutrition
1386 kj
Energy
20g
Fat Total
3g
Saturated Fat
4g
Fibre
6g
Protein
27g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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