Chocolate Chimp and Sea Salt Nicecream
This creamy sweet treat will keep you cool on a hot, summer day and cozy on a cold, rainy one. It is made with zero added sugars, and just five, simple ingredients you may already have on hand! The ultra smooth texture pairs so well with bittersweet chocolate an optional crunch of cacao nibs and crushed nuts on top. A massive scoop tastes best between, two warm cookies, speaking from experience with my vegan ice cream cookie sandwiches. I love having this as part of my freezer stash to grab, whenever the cravings decide to hit.
Ingredients:
5 bananas, super ripe + frozen
2/3 cup almond butter
3 tbsp cacao powder
1/2 tsp sea salt
chocolate chips, for topping
Other Optional Toppings:
cacao nibs
extra, flakey sea salt
crushed pecans/walnuts
Directions:
In a blender or food processor, pulse the peeled bananas, until smooth.
Mix in the almond butter, cacao powder, and sea salt, until well combined
Transfer to a small, preferably 8x8 dish, lined with parchment paper.
Sprinkle on any toppings you desire!
Freeze for at least one hour, the hardest part.
Let thaw for 10-15 minutes, when ready for a few scoops!
Notes:
Use any, neutral nut or seed butter you prefer! Almond butter will keep this recipe paleo, if that is your dietary preference.
