PECAN CUPS WITH BANANA “ICE CREAM”
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