V - GF - DF - SF - EG
Makes 10 Ice Blocks
3 ripe bananas
¾ cups peanut butter (I use clean brands like Pics, Forty Thieves, and Ceres Organics)
1 Cup Coconut yoghurt (I used Raglan Coconut Yoghurt)
½ cup Almond Coconut milk
For the protein option add:
2 Scoops Nuzest Chocolate Clean Lean Protein Powder
1 Tbsp Raw cacao powder
¼- ½ almond Coconut milk
50g 85% Dark Chocolate
2 Tbsp Almond coconut milk
3 Tbsp chopped peanuts
Add all the ingredients to a blender and pulse until smooth. Pour half the mixture into the ice block , reserving half if you want to make the protein version as well (if not fill them all up, or if you only want to make the protein version combine the protein add-ins with the original ingredients).
Add the protein powder, cacao powder, milk, and pulse again until mixed together.
Pour the mixture into the remaining 5 ice block moulds. Place the ice blocks in the freezer for 4+ hours, I left mine overnight before putting the toppings on.
For the topping, melt 50g of 85% dark chocolate in a small saucepan along with the milk. Stir over a low heat until melted and smooth. Set aside and allow to cool slightly, not too much as it will begin to thicken.
Remove your ice blocks from the freezer dip 1/3 of the ice block into the chocolate and sprinkle with chopped peanuts. The chocolate should harden pretty quickly, but you can place them back in the freezer for another 30 minutes to harden further before eating.