We eat fairly healthy in our house and when we come across a recipe that we think is worth sharing with others, it means that we are beyond excited about it. We avoid added sugars in our food which eliminates the purchase and consumption of most treats that you would typically buy in a store. Back in my younger years I was certianly known for devouring all kinds of delicious sugarloaded crap in one sitting. Naturally, that lead to a “sugar high” and I’d compensate by throwing on my running shoes and clocking a few miles. These days I have better self control but that doesn’t eliminate the fact that I still love treats… so I’m always scavenging for recipes like this one!
Here’s why this recipe is amazing:
- It’s loaded with protein, omega fatty acids and calcium
- It’s dairy free and gluten free
- It will satisfy your cravings for chocolate… or ice cream… or CHOCOLATE ICE CREAM (nom nom nom nom)
- If you freeze the bananas ahead of time, you can make it in less than 5 minutes
- It’s a dessert that’s only sweetened with bananas… but you’d never know it so not only is it enjoyable but it’s essentially guilt free as well (provided that you love chocolate and bananas).
To make this you need a NutriBullet or something similar. We use the Pro 900 watt model:
- 2 frozen bananas
- 1-3 Tbsp raw cacao (depending on how chocolaty you want it… I usually lean towards one Tbsp)
- 2-4 Tbsp unsweetened vanilla almond milk (be careful not to add too much but you’ll need enough to mix it)
- 2 Tbsp chia seeds (I added this to the original recipe as an additional ingredient to boost the nutrient content)
- 1 Tbsp toasted pecans (optional) — I usually skip the pecans and add hemp seeds to boost the protein content
Pull the frozen bananas out of the freezer and allow them to thaw for a few minutes (2-3 minutes). After that add all the ingredients into the NutriBullet and blend away (or as the recipe book says “pulse with the extractor blade”). It takes a few minutes to get everything blended. Once in a while I have to stop the machine and shake the contents around a bit so that all of the banana chunks blend down. The biggest thing for me in the beginning was being patient with the blending process. You don’t want to add too much almond milk otherwise it will turn into a milkshake texture versus a pudding/ ice cream texture. At the same time, there’s a balance where you need enough milk to blend the items together. I perfected it after a few attempts and now I don’t think twice about it. I’ve even gotten to the point where I guesstimate the ingredient portions.
BAM! Now you have a smooth, healthy, sweet and chocolate frosty treat! ENJOY!