This is literally one of my favourite breakfasts. Of all time. I feel like I’m eating dessert… but you know what? It’s all good for you! This stuff is seriously incredible. If you think this healthy, plant-based lifestyle is too restrictive… PLEASE… let me change your mind! Of course, this is also a perfectly good dish to whip out at dessert time. I just prefer to not wait the whole day for it.
After standing in the kitchen this morning for about 10 minutes wondering what to eat (it’s a bit of problem when I have too much time on my hands) I decided to resort to a good old fave! I don’t know about you, but for me, chocolate and peanut butter is my most beloved flavour combination. Creamy banana, rich chocolate, nutty peanuts. So delicious as well as being super nourishing and satisfying for your body (and your tastebuds may I say).
My favourite way to top this scrummy bowl of “ice-cream” is with homemade granola and raspberries. Mmmmmmmmm. All I can say.
3 frozen bananas (in smallish chunks)
2 soft medjool dates, pitted
2 tbsp pure 100% peanut butter
1/2 cup rice milk (or other non-dairy milk)
2 tsp cacao powder
Place all ingredients in a food processor and pulse for about a minute, stopping to scrape down the sides, until you get a smooth consistency with no lumps.
Scoop into a bowl and top with yummy goodies. Easy peasy! I love this with homemade granola and raspberries on top!