Description
Refreshing for warmer months, not too sweet but still decadent and perfect for a single-serving sweet treat any time. These take a little bit of time, but most of it is hands-off.
Ingredients
Scale
2 bananas, peeled and roughly chopped
1/2 c. plain unsweetened Greek yogurt
1 scoop of plain or vanilla high-quality protein powder (Promix is all I’m using these days – and their Vegan unflavored protein tastes like nothing…in the best way)
Creamy almond butter
Chocolate chips for melting (about 1/2 c., but measure with your heart)
1 tbsp coconut oil
Flaky sea salt
Instructions
- Mix banana, yogurt, and protein powder together in a medium bowl until it’s combined then dollop little clusters of this mix onto a baking sheet lined with parchment or a silicone mat and place in the freezer until firm (30 min-hr)
- Remove from freezer, and top with creamy almond butter. Place back in the freezer until the almond butter has just set. Almond butter has a pretty high fat content, so this might take a bit longer.
- Melt chocolate and coconut oil together in a bowl until smooth. Remove from freezer and either dip fully into chocolate, dip their tops, or simply drizzle chocolate generously on top before topping with a little optional flaky sea salt
- Place in the freezer until set, and enjoy.
Notes
- Store in an airtight container in the freezer for up to two weeks.
- When you eat these after they’ve been in the freezer for a while, you’ll need to let them sit at room temp for a few minutes to not be rock hard. Find what works best for you.
- If you decide to use protein powder, depending on the type you may need to adjust the ingredient ratios accordingly
- The creamiest almond butter I’ve found is from Trader Joe’s and only has a single ingredient – almonds
- These will be more or less sweet depending on the ripeness of the bananas you use. If your bananas are pretty green, you’ll likely want to add a sweetener of choice. Maple syrup, date syrup, honey, or agave would work well.
- When melting chocolate and coconut oil, you can either use a double-boiler method or microwave for 30-second increments.
