Vegan Banana Peanut Ice Cream Bars
Vegan Banana Peanut Ice Cream Bars - Delicate melting with that certain icing on the cake.
Healthy, because
Even smarter
Nutritional values
Dark chocolate contains an extremely high proportion of cocoa. Cocoa beans provide fiber, protein and minerals such as potassium, magnesium and the secondary plant compound flavonol, which has a positive effect on the heart and circulation. Bananas sweeten the ice cream and provide a lot of potassium, magnesium and vitamin B6.
An alternative to peanut butter is almond paste, which contains even more unsaturated fatty acids and vitamin E. If you use dark chocolate with 100% cocoa content and don't like it quite so tart, you can sweeten it with a little date paste.
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 Banana
- 1 ½ Tbsps natural peanut butter
- 9 ozs unsweetened Almond milk
- 1 ¾ ozs Dark chocolate (100% cocoa without sugar)
- ¼ oz Coconut oil (1 TSP)
- 1 oz Shelled peanut (2 TBSP.)
Preparation steps
Peel bananas, cut into small pieces, mash with peanut butter and almond drink.
Pour into 6 ice cream molds, place the lids, insert wooden handles and freeze the ice cream for at least 4 hours.
To serve, chop the chocolate and melt in a hot water bath. Stir in coconut oil. Chop the peanuts.
Release the ice cream from the molds, holding the mold briefly under warm water to release and pulling out the ice cream by the sticks.
Then dip the top of each ice cream briefly in the chocolate, remove and immediately sprinkle with nuts. Either serve immediately or freeze again until ready to eat.
