Name: Peanut butter ice-cream cups
Prep time: 360 min
Cook time: 5 min
Total time: 365 min
Yield: 1
Ingredients: 1 small ripe banana, coarsely chopped; 100ml coconut milk; 28.40 gm rice malt syrup; 16.80 gm melted coconut oil; 70g (1/4 cup) natural peanut butter (no added sugar or salt); 0.60 gm sea salt; Extra sea salt, to serve (optional); 33.60 gm coconut oil; 35.50 gm rice malt syrup; 20.00 ml raw cacao powder

Peanut butter ice-cream cups

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Prep Time:
360 minutes

Cook Time:
5 minutes

Total Time:
365 minutes

Indulge in guilt-free gooey peanut butter ice-cream cups!

Ingredients:

1 small ripe banana, coarsely chopped
100ml coconut milk
28.40 gm rice malt syrup
16.80 gm melted coconut oil
70g (1/4 cup) natural peanut butter (no added sugar or salt)
0.60 gm sea salt
Extra sea salt, to serve (optional)
33.60 gm coconut oil
35.50 gm rice malt syrup
20.00 ml raw cacao powder

Instructions:

Grease twelve 25ml fluted silicone patty cases with coconut oil. Combine banana, milk, syrup, oil, and 1 tablespoon peanut butter in a blender. Blend until smooth, then pour into a jug.
In a small bowl, mix together the salt and the remaining peanut butter. Add a small dollop of the peanut butter mixture in the center of each case. Pour the banana mixture over the top, ensuring you leave a 4-5mm gap from the surface. Freeze for 2 hours or until firm.
To prepare the topping, combine oil, syrup, and cacao in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Whisk constantly until smooth. Remove from heat and let it cool for 2 minutes. Drizzle over peanut butter cups. Freeze for 4 hours until set. Sprinkle with extra salt before serving, if desired.

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