Choco-Vanilla Bomb
 
Featured in: Recipes  |  March 2020

Choco-Vanilla Bomb

We all scream for ice cream, or at least something with an icy, creamy texture like this dessert.

4 frozen bananas

1/3 cup unsweetened almond or other plant-based milk, plus an extra splash, if needed

2 fresh dates, pitted

1 tsp vanilla extract

2–3 tbsp raw cacao powder or unsweetened cocoa powder

2 tbsp peanut or other nut butter, plus extra for serving

Pinch sea salt

Fresh berries, for serving

  1. Combine the bananas, 1/3 cup almond milk, dates and vanilla extract in a blender and blend until smooth, scraping down the sides of the blender jar as necessary, until a smooth texture forms. Transfer half of the mixture to a bowl and set aside.
  2. Add the cacao or cocoa powder, peanut butter and salt to the remaining mixture and blend until smooth, adding a splash of almond milk, if needed, to create a smooth texture.
  3. Pour the vanilla and chocolate mixtures alternately into bowls and serve with some extra peanut butter and fresh berries.

Makes 2 servings

Reprinted with permission from N’ice Cream (Penguin Random House) by Virpi Mikkonen and Tuulia Talvio.

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Ingredients:

  • 4 frozen bananas
  • 1/3 cup unsweetened almond or other plant-based milk, plus an extra splash, if needed
  • 2 fresh dates, pitted
  • 1 tsp vanilla extract
  • 2–3 tbsp raw cacao powder or unsweetened cocoa powder
  • 2 tbsp peanut or other nut butter, plus extra for serving

Directions:

  1. Combine the bananas, 1/3 cup almond milk, dates and vanilla extract in a blender and blend until smooth, scraping down the sides of the blender jar as necessary, until a smooth texture forms. Transfer half of the mixture to a bowl and set aside.
  2. Add the cacao or cocoa powder, peanut butter and salt to the remaining mixture and blend until smooth, adding a splash of almond milk, if needed, to create a smooth texture.
  3. Pour the vanilla and chocolate mixtures alternately into bowls and serve with some extra peanut butter and fresh berries.