PEANUT BUTTER CHOCOLATE ICE-CREAM CUPS
- Charissa Areington
- Jun 10, 2022
- 2 min read
by @charissa_and_co_wellness
Yay its Friday, let’s celebrate with these easy to make weekend #chocolate treats less the processed sugars and trans fats you mostly find in commercial chocolates.
Whether you’re in the mood for a simple chocolate or something with a bit of chewiness with a creamy ice-cream twist look no further.
I use Noshu’s chocolate chips, they are delicious, 95% Sugar Free #Choc #Baking Chips that are #vegan friendly, #glutenfree, #lowcarb and designed to dial up the fun on your favourite #dessert.
PEANUT BUTTER CHOCOLATE ICE-CREAM CUPS
Serv 9 Cups depending on size of your mould.
INGREDIENTS
1 Cup melted sugar free dark chocolate**
1 Ripe banana cut into slices
2 Tbsp peanut butter
1/3 Pack of toasted coconut crunch
1 Serving Nuzest Kids Good Stuff Chocolate
INSTRUCTIONS
Prior to melting the dark chocolate, first place your silicone mould in your freezer for 20min.
With the melted dark chocolate @noshu start by lining out your silicone mould with a light chocolate coating (see video).
Once done, place the mould back in the freezer for another 10min allowing the chocolate to set. Once the chocolate has set, you can start filling the little mould shaped cups by adding a slice of banana, coconut flakes and a final topping of peanut butter, sprinkle your Nuzest kids good stuff dust on top. Cover the remainder with the dark melted chocolate, pop in the freezer for another 30/40min to set.
Notes: ** I recommend melting the choc chips with a small amount of coconut oil to ease the process.
This can be done in a bain marie or in the microwave. If you opt to melt the choc chips using a microwave, please reduce the power by 50% and heat in 20-second increments, stirring between bursts, if not it will burn.
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