I just want peanut butter and chocolate all day, every day. How many ways can I do this combination? The answer is ENDLESS! 🙂 Today was 106 degrees outside, so I needed my peanut butter and chocolate to be COLD! Boom, born were these little decadent treats! ❤
3/4 C. Peanuts
3/4 C. Soft Dates (if not soft, soak in water for 20 mins)
In a food processor, process peanuts until finely chopped then add dates. Once combined, roll base into 1-1/12 inch sized balls and press evenly into cupcake pan. (make sure you use cup cake liners or spray with non-stick oil. I brushed coconut oil on mine and it was still a little difficult to get out)
2 Large Bananas
1/3 C. Natural Peanut Butter
1/2 C. Full Fat Coconut Milk
In a food processor or blender ( I used my blender for this part) Blend Center ingredients together and pour evenly over base.
Let your nicecream cups sit in the freezer while you prepare the chocolate.
1/3 C. Coconut Oil
3/4 C. Cocoa Powder (Carob Powder for Vegan)
2 TBSP Raw Organic Agave Optional: 1 stevia packet 😉 my boyfriend likes his chocolate sweet, so I gave in this time and sweetened it a bit more.
In a small bowl, whisk chocolate topping together and pour on top of your center. Let freeze for at least 2 hours.
❤ ❤ ❤ I hope you enjoy ❤ ❤ ❤
***To make this recipe PALEO DIET friendly, use almonds and almond butter instead of peanuts***
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