Waffle Chocolate Banana Pops
Based in Italy
2 fresh medjool dates
2 tbsp shredded coconut 1⁄2 cup peanuts
1 ripe banana 3 medjool dates 1⁄2 cup cashews (soaked for 2 hours) 3 tbsp raw cacao 1⁄4 cup coconut oil, melted 1⁄3 cup + 1 tbsp almond milk
Peanut Butter Glaze
1 tbsp peanut butter 1 tbsp coconut oil 1 tsp agave syrup
In a food processor, blend peanuts and coconut until broken into little pieces. Add dates and blend until a ball of dough is formed. Set aside.
Place all the ingredients for the cream in a blender and blend until smooth and creamy.
Pour the cream in molds and fill 3⁄4 of the way. Put in the freezer.
When frozen, finish filling the mold with the crust and press really well. Put in the freezer again.
In a little bowl, melt coconut oil and peanut butter. When melted, add agave syrup and mix until smooth.
Remove the ice cream from the molds, drizzle with the sauce, and serve or store in the freezer until served.