BANANA SPLIT NICE CREAM
3 tbsp coconut oil 2 tbsp unsweetened cocoa powder
2 tbsp pure maple syrup, divided 3 cups sliced and frozen bananas
1∕4 cup toasted walnuts + 2 tbsp for garnish 1 cup frozen strawberries 3 tbsp plain unsweetened almond milk 2 tbsp dried unsweetened pineapple, chopped
1. In a heat-proof bowl over a pot of simmering water, melt coconut oil. Remove from heat and whisk in cocoa powder and 1 tbsp maple syrup. Set aside to cool.
2. Line an 8 x 8-inch baking pan with parchment paper. To a highpowered blender or food processor, add bananas and purée until smooth. Add ¼ cup walnuts and pulse 3 to 4 times to break up. Transfer mixture to baking pan.
3. To blender, add strawberries, milk and remaining 1 tbsp maple syrup. Purée until smooth. Swirl mixture into baking pan. Drizzle in chocolate mixture and swirl to incorporate. Top with pineapple. Chop remaining 2 tbsp walnuts and sprinkle on top. Cover and freeze for at least 2 hours. If freezing for longer, thaw in the refrigerator for 15 to 30 minutes to soften slightly.
PER SERVING (1 cup): Calories: 274, Total Fat: 15 g, Sat. Fat: 8 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 4.5 g, Carbs: 38 g, Fiber: 5 g, Sugars: 22 g, Protein: 3 g, Sodium: 17 mg, Cholesterol: 0 mg