Mexican Chocolate Almond Nice Cream Bowls
A super-fast, whole foods dessert with a pinch of spice and a whole lotta chocolate! Mexican Chocolate Almond Nice Cream Bowls are a crave-worthy way to stay on track but still feel (and tastes) indulgent! vegan + gluten free
Servings 2 Servings
- 2 Tbs Almond Butter frozen* see note
- 2 Bananas frozen
- 2 Tbs Raw Cacao or unsweetened baking cocoa powder
- Pinch of Ground Cinnamon
- Pinch of Ground Cayenne Pepper
- Pinch of Fine Sea Salt
- 1 tsp Vanilla Extract I use Rodelle
- 1-2 Tbs Melted Dark Chocolate ** see note for vegan chocoalte
Freeze the almond butter (in ice cube tray) and bananas at least 1 hour prior to processing. If using a blender, there's no need to freeze the almond butter as it will not blend well.
In a food processor or blender, combine the almond butter, bananas, cacao, cinnamon, pepper, salt and vanilla. Process for 2-3 minutes stopping to scrape the bowl down several times. Continue processing until a soft-serve texture is formed. With the processor running, drizzle in the melted chocolate - it will freeze on contact to make tiny chocolate flecks. (The food processor may need short breaks in between to prevent over heating).
Pour into 2 small serving bowls. Top with optional toppings and enjoy right away.
Calories: 413kcal | Carbohydrates: 41g | Protein: 8g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 705mg | Fiber: 9g | Sugar: 20g | Vitamin A: 75IU | Vitamin C: 10.2mg | Calcium: 86mg | Iron: 3mg