Hey all, so I have been on vacation for the past week enjoying the beautiful weather from Pensacola, FL. I would have made a couple post from Florida because everything I ate was amazing, but did you think I was going to bring my computer and spend vacation time doing that? Sorry! I loved the seafood options, fresh veggies and fruit, and of course the scenery. I had my fair share of eating out during the week while I was there, so now that I am in Illinois again I am getting back on track with some of my favorite foods.
As I mentioned before in my Tips on How to Keep Food Healthy and Fun: Banana Edition post, there are a ton of ways you can utilize bananas to make a healthy version of your favorite sweet treat. Anyone who knows me personally knows I am all for using alternative baking methods so when it comes to replacing sweetened condense milk and heavy cream with bananas I am jumping for joy. If you follow my blog, instagram, or other social networks you know I always make my “ice cream” with frozen bananas. This is the key ingredient because once it’s blended it is a close contender with the consistency of real ice cream. Of course, it is not exactly the same and my boyfriend and father would be the first people to argue my version of ice cream is not comparable to the real thing, but I will argue that it is even better because it taste delicious, is a lighter choice in calories and fat, is filling, and leaves your body feeling good not guilty. You know what I mean, that feeling of eating an entire carton of ice cream to then feel horrible immediately after doing it. Well I was never really a fan of ice cream anyway and now because of my obsession with banana fake ice cream I will never buy the real thing again. I’m sure my boyfriend is thrilled about that one. 😉
This recipe is vegan friendly, gluten free, and dairy free. To learn more about the benefits from maca root powder check out my Greek Yogurt Cup post.
Chocolate Peanut B(e)tter Ice-No-Cream
- 1 cup coconut milk
- 1/4 cup diced mango
- 1 Tbsp raw cacao powder
- 1 frozen banana
- 1 tsp maca powder
- 1 Tbsp almond butter
- 2 Tbsp PB2
- 1 tsp cinnamon
Toppings: Raw cacao nibs and my homemade 1 -minute vegan chocolate sauce
1. Blend all ingredients until consistency is smooth and creamy. Food processor, the bullet, vitamix, or any old blender will work. If you choose not to add milk the consistency will be much thicker and you might have to scrap the sides down a couple times, but it still works. 😉
(Note: My measurements are precise for an accurate nutrition analysis, however, with a recipe such as this one you can just eye ball the ingredients. This makes it much faster for you. When I make anything I typically eye ball because I have gotten good at knowing how much I am using, but when I make a post I make sure to use measuring spoons just because I want to provide my audience with the most precise nutrition analysis as I can.)
2. The vegan chocolate sauce is my homemade recipe. You can get it here: 1-minute vegan chocolate chips . I already had some of these chocolate chips left over in my freezer from the last time I made them so I took about three pieces and heated them in a sauce pan for 30 seconds because they melt quickly. You may not even need 30 full seconds. Next, I drizzled the sauce over my fake chocolate peanut b(e)tter ice-no-cream and topped with cacao nibs.
(Note: the raw cacao nibs are not accounted for in the nutrition info, to be honest it’s only because I forgot to add them and did not want to do it all over again, I am in a pinch for time. I used a bit less than 1 Tbsp, which would add roughly 30 calories to your dessert.)
Per serving (no toppings) : Calories: 198; Total Fat: 7.9 g (Saturated Fat: 3.1 g); Cholesterol: 0 mg; Sodium: 64.4 mg; Potassium: 443.8 mg; Total Carbs: 27.4 g; Dietary Fiber: 5.6 g; Protein: 6.4 g; Calcium: 27.2%.