Choc-peanut ‘ice cream’ bowls
A brilliant no-bake vegan dessert that feels really indulgent. You can make the ‘ice cream’ ahead of time and assemble the bowls when you’re ready to serve.
420 g, frozen banana chunks
Raw cacao powder
Smooth Peanut Butter
Oggs Brownie Bites
3 piece(s), crumbled
- Put the frozen bananas and cacao powder into the bowl of a small food processor or blender and blitz until smooth. Scrape into a freezable container and return to the freezer for about an hour until just scoopable, or until you’re ready to serve.
- Meanwhile, whisk the peanut butter in a small bowl with the agave and 3 tablespoons just-boiled water until smooth. Set aside.
- When ready to assemble, remove the ‘ice cream’ from the freezer. If it’s too firm to scoop, leave for 10 minutes to soften. Divide the ice cream between bowls. Drizzle with the peanut butter mixture, scatter over the nuts and brownie crumbs, then serve.
We used vegan brownies, but if you’re not vegan, use 2 x WW Chocolate Brownie Bars. Don’t forget to track the changes.