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Caramel Peanut Butter Nice Cream
Freeze 2 bananas (at least overnight), broken into smaller pieces. Throw them into a high speed blender or food processor and allow to thaw for 5-10 minutes. I like to have a couple bunches of ripe, spotted bananas peeled and frozen in a reusable gallon sized baggie so that I always have some on hand. Add in the natural peanut butter, raw cashews, splash of almond milk and Medjool dates. If your d. . .
Prep Time: 00:05
Cook Time: 00:00
2 frozen ripe bananas
3 - 4 medjool dates (i use terrasoul brand)
2 tbs natural peanut butter or almond butter (only ingredient should be peanuts or almonds, once again is a celiac safe brand)
1/4 cup of raw cashews (i use terrasoul brand)
1 tbs maca powder (i use terrasoul brand)
splash of almond milk (or other plant based milk, i use califa farms unsweetened almond milk)
optional: cacao nibs (i use terrasoul brand)
1Freeze 2 bananas (overnight), broken into smaller pieces. Throw them into a high speed blender or food processor the next day and allow to thaw for 5 minutes before blending to a smooth consistency. I like to have a couple bunches of ripe, spotted bananas peeled and frozen in a reusable gallon sized baggie so that I always have some on hand.
2Add in the natural peanut butter or almond butter, raw cashews, maca powder, splash of almond milk and Medjool dates. If your dates are not moist, soak them in some warm water 30 min. prior and be sure to always remove the pits! The dates are what create the caramel flavor in this nice cream, so feel free to add more if you'd like. Try not to use too much almond milk though, just enough to help the blending process. Blend or process until consistency is similar to soft serve but there should still be small chunks of cashews and dates, which gives it a great texture.
3Serve immediately topped with raw cacao nibs for some chocolate flavor.
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