Remix- Ice Cream Sandwich?

I found this intriguing recipe on one of my new favorite blogs: http://www.theleangreenbean.com
Lindsay ( aka the green bean and an RD!) cooks on the weekends and preps snacks, grains, breakfast foods etc like us to make the week easier and healthy choices seamless. Whole real foods and grains- we’ve made the one ingredient ice cream before and LOVE figs and dates, so I went for this. I adapted it a bit from the original so if you like to see what change check out this awesome blog! And go ahead and make this, they are so so good. The chia seeds are optional but I like that it adds a crunch and nutrition to boot, if you want to use figs rather then dates you’d also get the same crunch and Yum….
Recipe adapted from http://www.theleangreenbean.com

Makes 8 bars

Ingredients
1 cup Dates
1/2 cup cashews
1/3 cup peanut butter
1/ cup unsweetened cocoa powder
3 teaspoons chia seeds
3 teaspoons water
3 frozen bananas, in chunks
1/4 cup Almond milk

In a food processor, pulse dates, cashews, peanut butter, cocoa, chia seeds until combined and a crumbly mixture forms. Add water by teaspoon if mixture is too dry.

Transfer mixture to a Saran covered jelly roll pan and flatten to about 1/4″ thickness trying to maintain a rectangular shape for uniform sandwiches; about 12″x16″.

Cover and freeze for two hours.

Meanwhile, clean food processor and combine bananas and almond milk. Pulse and process until smooth creamy consistency. Store in freezer until ready to assemble.

To assemble cut with pizza cutter in to 16 equalish rectangles. Spoon about 2 tablespoons of banana cream on one piece, top with a second, wrap in Saran to store in freezer- repeat to complete and enjoy!

 

Advertisement

Dark Chocolate Dipped Bananas

Chocolate…. Bananas…. Chopped pecans…. We’re not sure we need to say more…. try these out and you really won’t miss ice cream ever again.

Ingredients:
4 medium ripe but firm bananas
8 wooden craft sticks
3 tablespoons finely chopped Pecans
6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped

Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.

Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

http://www.jasonrobertscott.com