This no-stir, velvety chocolate decent cream has a mystery:
An entire 1/3 cup of cocoa is stuffed into the formula, for a definitive lavishness. It's the ideal sound solidified treat for any dull chocolate darling.
Each time I make this chocolatey pleasant cream, I can't prevent eating it from the blender!
The as good as ever formula is adjusted from the chocolate rendition of my unique Banana Ice Cream Recipe, and it utilizes just characteristic fixings, with no extra sugars.
In case you're not a dull chocolate fan, you can obviously include a little stevia or unadulterated maple syrup or your preferred sugar on the off chance that you wish.
Be that as it may, it isn't required for the formula, particularly in the event that you start with aged bananas, frequently alluded to as "nature's treats" as a result of their capacity to improve plans normally without including additional sugar.
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- 3 frozen, overripe bananas
- 1/3 cup cocoa powder
- 2-3 tbsp peanut or almond butter, optional
- pinch salt
- broken-up dark chocolate bars or chips, optional
- I added a few broken-up Larabar Bites
Instructions :
- *Make sure bananas are at least partially brown before peeling, chopping, and then freezing.
- Combine all ingredients in a high-speed blender or food processor—you can add the optional chocolate and the brownie bites before or after blending. Process until completely smooth, adding a little milk of choice if it’s too thick for your blender to process. Either serve immediately as soft serve, or freeze for about an hour and then scoop out with an ice cream scoop. Although nice cream tastes the best the day it’s made, you can technically freeze for up to a few weeks and thaw before eating.
Source : bit.ly/38A9MAY
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