1/4 cup creamy nut or seed butter (peanut, almond, sunflower,etc)
1/2 tsp pure vanilla extract
Instructions
In a saucepan, melt 1/2 cup dark chocolate chips,
and 1/4 cup unsweetened vanilla almond milk over
medium heat, stirring constantly, until smooth.
Spoon a generous Tbsp into each of the prepared
muffin cups; freeze until firm, 10 minutes.
Meanwhile, in a bowl, combine 1 ripe banana and
1/4 cup creamy nut butter (peanut, almond,
sunflower, etc) and 1/2 tsp pure vanilla
extract. Spoon the banana mixture over the
chocolate in the cups, spreading evenly, then
top with the remaining chocolate. Freeze for at
least 4 hours. Makes 6 cups
Originally Submitted
4/18/2016
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