BA­NANA SPLIT NICE CREAM

Clean Eating - - BITS & BITES -

SERVES 5.

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

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