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MAKES 10 SERV­INGS SERV­ING SIZE: 1 CUP HANDS ON TIME: 30 MIN­UTES This whole-food, nutty, no-bake dessert hits the spot on those hot sum­mer nights. The dates and bananas of­fer up some potas­sium, the pecans are full of healthy fats, and the flax is a rich source of bellyshrink­ing di­etary fiber. IN­GRE­DI­ENTS 1 cup pit­ted dates 1½ cups pecans 1⁄3 cup ground flaxseed ¼ cup honey or agave syrup 1⁄8 tsp salt 4 frozen chopped bananas ¼ cup al­mond milk or co­conut milk 2 tsp vanilla ex­tract ¼ cup ca­cao nibs


1. Place dates in a bowl, cover with warm wa­ter and let soak 15 min­utes. Place pecans in a food pro­ces­sor con­tainer and grind into small bits. Drain dates and pat dry with pa­per towel. Add dates, flax, honey and salt to the con­tainer. Process un­til mix­ture sticks to­gether when pinched be­tween your fin­gers.

2. Di­vide pecan mix­ture be­tween 10 stan­dard­size sil­i­cone or greased metal muf­fin cups. Us­ing damp fin­gers, press mix­ture down and up the sides of muf­fin cups to form a mini-bowl. Freeze an hour. Run a knife around edges of pecan cups to re­move from pan and keep chilled un­til ready to use.

3. Place bananas in food pro­ces­sor con­tainer. Turn ma­chine on and let it run un­til bananas are the size of small peb­bles. Scrape down sides of con­tainer, add milk and vanilla, and blend un­til creamy. (Do not over-blend where bananas be­gin to melt.) Add a splash or two more of milk to help with blend­ing, if needed.

4. Serve im­me­di­ately, di­vid­ing ba­nana “ice cream” among pecan cups and top­ping with ca­cao nibs. If not us­ing right away, freeze for later use. When ready to serve, al­low to sit at room tem­per­a­ture for sev­eral min­utes to soften or process again un­til it be­comes creamy.

Nu­tri­tion Facts (per serv­ing):

calo­ries 235, to­tal fat 13 g, carbs 32 g, fiber 5 g, sugar 22 g, pro­tein 3 g, sodium 36 mg

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