2 frozen bananas
4 cubes of ice
1/2 cup @purecocobella
Blend, scoop out 1/3 of mixture into jar and 1/3 into separate bowl
Add 1 tbsp cacao powder
Blend and scoop into jar
Add last 1/3 of banana mixture with 5 frozen strawberries
Blend and scoop on top of choc layer
Top with strawbs, nibs and choc sauce ☆✧⚬eat with a spoon 😋
1 cup full cream milk
1 cup heavy cream
180 grams dark chocolate buttons
1 tablespoon cocoa powder
1 tablespoon honey
1/2 teaspoon cinnamon
1 Pour milk and heavy cream into a pot and cook over very low heat until warmed. Add dark chocolate and stir until completely melted. Whisk in cocoa powder and honey. Add cinnamon for a Mexican chocolate flavor.
2 Pour into popsicle molds and freeze.
Prep time: 10 mins Total time: 10 mins
7 ounce bottle of Shell Topping*, comes in several flavors, pick your favorite
Garnish: chopped up nuts, toffee bits, sprinkles, etc.
Cut banana in half and insert popsicle stick
Shake up your magic shell chocolate topping, and pour it over the top of the banana. Do this over a bowl so you can reuse the stuff that does not stick on other bananas.
Sprinkle on the nuts or toffee, or whatever garnish you choose
Let sit until Magic Shell hardens. If it is taking too long, a few minutes in the fridge will do the trick
*Works best if bananas are still a little green at the top, or are not too ripe. You want them to be firm enough to hold a popsicle stick without freezing them.
*Also known as Magic Shell Topping, it is the chocolate ice cream topper that hardens after it is poured
*These keep 1-2 days if refrigerated, but the banana parts not covered by the chocolate will start to brown. If you want you can freeze them, but they are best made fresh!
Recipe by Eazy Peazy Mealz at http://www.eazypeazymealz.com/banana-pops/
Chocolate Chia Seed PuddingAuthor: Lee Hersh
Prep time: 5 mins Total time: 5 mins
¼ cup cocoa powder
¼ cup + 2 tablespoons chia seeds
¼ cup + 2 tablespoons maple syrup
2 cups almond milk, unsweetened
pinch of sea salt
Place all ingredients in a medium size bowl and whisk until the cocoa powder has dissolved. Place in the refrigerator, covered, for around 6 hours or until the chia seeds turn jelly-like and the mixture thickens. Stir periodically.
Serving size: ½ Calories: 433 Fat: 13 Carbohydrates: 75 Sugar: 53 Fiber: 20 Protein: 12