Peanut Butter & Banana Cups

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These super sweet, melt in your mouth chocolate cups are not only delicious, but good for you!

The cacao powder used in this recipe is raw and organic, high in antioxidants and minerals such as iron, zinc and magnesium. This makes it great for your skin, heart and muscles. It’s also known to be a mood enhancer and aphrodisiac!

Coconut oil is heat stable, so when used in cooking it doesn’t lose its nutrients. As a medium-chain fatty acid, it helps to reduce heart disease, improve circulation and insulin sensitivity, and increase metabolic rate – i.e. more energy for the brain and body, actually helping you to lose weight! In case that wasn’t enough, it’s antibacterial and antiviral properties are found to boost the immune system, providing relief for those with digestive/stomach conditions such as IBS, reflux, and joint/muscle inflammation.

As for the rest of the ingredients: maple syrup is a low GI sweetener containing zinc and manganese (great for cholesterol and blood sugar levels), cinnamon also lowers cholesterol and stabilises blood sugar, as well as increasing the metabolism and acting as a digestive tonic, peanuts are high in protein and different minerals (iron & calcium), and bananas are high in potassium (heart, nerves, kidneys and bones), vitamin B6 (blood and immune health), dietary fibre and contain tryptophan (mood-enhancing protein).

The crazy health benefits of this delightful treat mean that you really can feel good about eating dessert!

Ingredients:
(makes 6)

– 3 tbsp. coconut oil (solid)
– 1 heaped tbsp. cacao powder
– 1 1/2 tbsp. pure maple syrup
– 1 tsp. cinnamon
– 1 banana
– 1 tbsp. peanut butter

Method:
1. Melt the coconut oil in the microwave or on the stove.
2. Add cacao powder, maple syrup and cinnamon, and mix well (if you melt the oil on a stove, remove from heat first).
3. Spoon a tbsp. of the chocolate mixture into moulds (I use silicone) and freeze for 5 minutes.
4. Add a thin slice of banana, a tsp. of peanut butter, and cover with more chocolate.
5. Return to freezer until set.

Enjoy!

— Daisy xx

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Banana Cinnamon Ice Cream & Peanut Butter Cookie Dough

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Ever dream of having ice cream or cookie dough for breakfast? Well, you can!

Now I know what you’re thinking (Um… what?!). But in all seriousness, you can eat this big bowl of YUM at any time of the day – guilt free!

This recipe will make you feel like you’ve died and gone to foodie heaven. The banana cinnamon ice cream is smooth and creamy; sweet with a hint of warm spice. The peanut butter choc-chip cookie dough is salty, nutty and slightly sweet. Plus, with only a handful of ingredients, it’s super easy to prepare.

The ice cream is fairly self explanatory, but what’s the secret ingredient in the cookie dough?

Chickpeas.

I’m not even kidding.

AND – it’s finger-licking good! I promise you’ll never even notice!

Peanut Butter Cookie Dough

Ingredients:

– 1 1/2 c. canned chickpeas (salt/sugar free, if possible)
– 2 heaped tbsp. natural peanut butter
– 1 tsp. vanilla powder or extract (optional)
– 2 1/2 tbsp. rice malt syrup (or other sweetener)
– 2 tbsp. coconut yogurt
– 1/3 c. cacao nibs

Method:
1. put chickpeas into a food processor and blend until they create a ‘flour’
2. add vanilla powder and yogurt; blend
3. add the peanut butter and sweetener and blend until smooth
4. if the mixture isn’t smooth enough, add small amounts of non-dairy milk until it creates the desired texture
5. spoon into a bowl and mix in the cacao nibs
6. cover with glad wrap and keep in the fridge until cold
7. serve with your favourite dessert, as a dip with fruit, or eat by the spoonful (I won’t tell!)

Banana Cinnamon Ice Cream

Ingredients:
(serves 1)
– 2 frozen bananas
– 2 tsp. cinnamon (or more, I personally like a lot!)

Method:
1. put the bananas into a blend and blend until creamy
2. add the cinnamon into the blender and fold in with a spoon, then blend until combined
3. spoon into a bowl and top with cookie dough, or whatever your heart desires! I marbled mine with a clean salted caramel sauce from Nicole Joy’s cookbook.

I hope you enjoy this not-so-naughty treat as much as I do!

— Daisy xx