chocolate banana raspberry nice cream

I'm going to write a quick post here, because I'm in grad school and #busy. However, I can't help but share this lovely, healthy treat with you all. This is a super simple chocolate ice cream creation where blended frozen bananas are the leading ladies. This is similar to the blackberry version of 'nice cream' I wrote about earlier this year, however after a little tweaking and testing various configurations ( I'm embarrassed to say there was an attempt with baileys liquor) this is so far my absolute favorite.

chocolate banana raspberry nice cream
chocolate banana raspberry nice cream

chocolate banana raspberry nice cream

ingredients
2 ripe bananas that have been frozen for 4+ hours  
2 tablespoons cocoa powder
1/4 cup peanut butter
1/4 cup almond milk (or regular)

*optional toppings
frozen raspberries
coconut flakes

instructions

Note: I used my nutribullet (this post is not sponsored by them because well, I'm #smalltime). But I do highly recommend this device in the kitchen. I use it for smoothies, pesto, soups, and blended cocktails!)

1. Freeze your overripe bananas right when they are getting brown and spotty on the outside, using them at this stage will really sweeten the deal.
2.Peel and cut the bananas into small pieces and put into a tupperware or wrap in parchment paper and put into a ziplock bag. Freeze for at least four hours. 
3.After freezing, separate the banana pieces as much as you can before blending with the almond milk, if the blender stalls, add a little more milk, or let the bananas thaw slightly.

Next, add the cocoa powder and peanut butter. This is by far the best right away, but you totally can stick it back into the freezer for later, just let it thaw for 5-10mins before digging in!

chocolate almond crunch bites + how to eat a cookie well

These puppies are pretty amazing. Every texture you could imagine is packed into this salty sweet and crunchy treat. It combines my absolute favorite peanut butter cookie recipe with a beautiful coconut chocolate coating and salty oven-roasted almonds. No one told me until much too late in my life that roasting nuts for a couple of minutes in the oven make them taste 500% better! I also use raw sugar and coarse sea salt to coat the cookies giving them a really wonderful crunchiness. The cookies are under-baked slightly so they and super soft and creamy in the middle.  I will not allow you to eat these with any guilt, just pure joy. 

how to eat a treat = stop feeling guilty 

Let's face it, eating sweet treats is both wonderful and can bring up a lot of mixed emotions. In addition to excitement and joy you might feel: guilt, anxiety about gaining weight, shame , the works! My opinion is that chocolates, cakes, cookies, fruits are the essence of celebration and its a huge shame that we (especially Americans) tend to wast the experience with all this baggage!

The secret  I've found is that if you learn to eat mindfully, slow down and bring your full awareness to eating sweets, with no judgment, you tend to be satisfied with less. And you are much less likely to over-do it or binge. Here are my quick tips for eating a cookie well:

  • Leave room! Really things taste so much better when you are actually still hungry
  • Wait before you eat! This is so hard with a tempting cookie in front of you. But taking a couple of deep breathes will help you center and keep your attention on the goods!
  • Take small bites, usually foods like these are so rich, that every tiny bite has an amazing amount of flavor. The bonus here is that your cookie will last so much longer = your pleasure it eating it will too! 

1/2 cup unsalted butter (room temp)
1/2 cup brown sugar
1/2 cup sugar (in the raw is best!)
1 egg
1/2 teaspoon vanilla extract
3/4 cup creamy peanut butter
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Coating
8 ounces of semi-sweet chocolate
1 tablespoon of coconut oil
1/2 cup almonds (oven roasted for about 5 mins and chopped finely)
Extra raw sugar + a rough sea salt for coating

Preheat the over to 375F. Cream the butter and sugar together, add the egg and vanilla, add the peanut butter. Combine all the dry ingredients separately, then combine them with the butter/sugar mix. Before baking your cookies coat with a healthy dose of the raw sugar/sea salt mix. This adds so much texture! Drop even spoonfuls of dough onto a baking sheet (that have been lightly greased or use parchment paper)  Use a fork to lightly flatten the balls and bake for about 10 mins ( don't over cook these guys!)

Combine your chocolate and coconut oil and microwave unit just soft. Make sure the cookies completely cool. Dip each one into the chocolate coating and then sprinkle the almonds on top. I also added a little sea salt to the almond mix it brings out the flavor of the chocolate. I recommend using parchment paper here for ease of cleaning up!