Makes 12
INGREDIENTS
- 1 small ripe banana, coarsely chopped
- 100ml coconut milk
- 1 Tbsp rice malt syrup
- 1 Tbsp melted coconut oil
- 70g (¼ cup) natural peanut butter
- ¼ tsp sea salt
- Extra sea salt, to serve (optional)
Chocolate topping
- 2 Tbsp coconut oil
- 5 tsp rice malt syrup
- 1 Tbsp raw cacao powder
METHOD
- Lightly grease a twelve-hole patty cake pan or twelve 25ml fluted silicone patty cases with coconut oil. Place the banana, milk, syrup, oil and 1 tablespoon of the peanut butter in a blender. Blend until smooth and combined. Transfer to a jug.
- Combine the salt and remaining peanut butter in a small bowl. Place a small dollop of peanut butter mixture in the centre of each case. Pour over the banana mixture, leaving a 4-5mm gap from the top. Place in the freezer for 2 hours or until firm.
- For the topping, place the oil, syrup and cacao in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Cook, whisking constantly, until melted and smooth. Remove from heat. Cool for 2 minutes. Spoon over peanut butter cups. Place in the freezer for 4 hours or until set. Serve sprinkled with extra salt, if using.
Approx. per serve: 1386kJ | fat total 20g | saturated fat 3g | fibre 4g | protein 6g | carbs 27g
