Ingredients
The following ingredients have 20 Servings
- 4 cups natural almonds
- 1 cup sticky Medjool dates (pitted and chopped)
- 1/4 - 1/2 cup unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
- 1/4- 1/2 tsp fleur de sel
- 3 large bananas (sliced into 1/2" thick slices)
- 1/3 cup Salted Caramel Almond Butter
- 200 g dairy free dark chocolate (chopped)
- 2 tsp coconut oil
- Sprinkles (if desired)
Instruction
- Preheat oven to 350 F. Spread the almonds out onto two baking sheets and roast for 10-15 minutes, or until lightly golden and fragrant.
- Transfer to a high-power blender or food processor and puree until very smooth, this can take about 10 minutes. Remove most of the almond butter to a bowl.
- Add the dates and puree until gummy, then add 1/4 cup of the almond milk, vanilla and salt. Continue to puree until super smooth and thick. If it needs a bit more help to get going, you can add the rest of the almond milk.
- Add the almond butter back in and puree the two together until smooth. Set aside.
- Top a baking sheet with a silpat or parchment paper and place in the freezer for an hour.
- Dollop a bit of salted caramel almond butter onto half of the banana halves and top with the other half. Transfer to the freezer for 30 minutes.