15
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Ingredients
1 1/2 cups unsweetened, vanilla soy, hemp or almond milk
1 cup firmly-packed pitted dates
7 ripe bananas
30 fresh raspberries (frozen can be also used)
Instructions:
Blend non-dairy milk, cocoa powder, almond butter and dates in a food processor until smooth, about 5 minutes. Add additional non-dairy milk if needed for blending to a creamy frosting consistency.
Cut off rounded ends of bananas. Slice bananas in 1 inch wide rounds. Spoon a generous dollop of the chocolate cream topping on each banana slice. Place raspberry firmly in center of chocolate and freeze overnight. For best results, freeze on a tray, allowing space between each banana bite.
Note: The chocolate topping can be made in advance and frozen. It can also be used as a dip for fresh fruit.
My Notes:
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Per Serving:
Calories 200
Protein 6 g
Carbohydrates 28 g
Sugars 14 g
Total Fat 10.6 g
Saturated Fat 1.2 g
Cholesterol 0 mg
Sodium 22 mg
Fiber 6.4 g
Beta-Carotene 16 ug
Vitamin C 7 mg
Calcium 125 mg
Iron 1.8 mg
Folate 26 ug
Magnesium 98 mg
Potassium 486 mg
Zinc 1.1 mg
Selenium 2.1 ug