Raspberry Nice Cream Bars
Ingredients
- 3 medium bananas , about 300 grams
- ½ cup raspberries, frozen , or up to 100 grams
- 3 Tbsp granulated or liquid sweetener of choice*
- 1 cup chocolate chips of choice
Instructions
- Peel and slice the bananas to 1 inch slices
- Spread the banana slices and raspberries inside a 1 gallon ziploc bag and freeze overnight (or until frozen solid)
- In a food processor or high-powered blender, blend frozen banana slices and the rest of the ingredients together until smooth
- Pour into silicone ice cream bar molds and freeze.
- When the ice cream bars are ready, melt the chocolate chips in a coffee mug (or other tall microwaveable container) in the microwave by heating it for 40-60 seconds, stopping and stirring every 20 seconds.
- Dip the frozen icecream bars in the melted chocolate, shake to get rid of the excess chocolate before it sets.
- Serve immediately, or store in an airtight container in the freezer until ready to eat
Notes
*You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived options. For a lower calorie option, I've used sugar-free sweeteners with good results, such as monk fruit sweetener and stevia (just be sure to convert according to package instructions).
**While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency.
Nutrition
Calories: 285kcalCarbohydrates: 46gProtein: 1gFat: 14gSaturated Fat: 9gSodium: 1mgPotassium: 291mgFiber: 6gSugar: 10gVitamin A: 53IUVitamin C: 10mgCalcium: 8mgIron: 2mgZinc: 1mg***Net Carbs: 40g
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