Chocolate Coconut Peanut Butter Sundae

Yesterday I had a serious craving for Chocolate Coconut Peanut Butter Kale Chips but they need to be dehydrated for eight hours and that was waaay too long to wait. I already had frozen bananas in my freezer so I decided to make a Chocolate Coconut Peanut Butter Sundae, a much speedier dessert that would cover all the same flavor bases as the kale chips.

I started with my basic Banana Soft Serve recipe, added cocoa powder and topped it with coconut manna, peanut butter and raw cacao nibs. It was seriously delicious. Coconut manna is one of my absolute favorite ways to enjoy coconut. At room temperature you’re able to stir it, but once it hits anything cold it hardens (similar to the very unhealthy “Magic Shell” that I loved as a child).

This sundae definitely hit the spot, but I’m looking forward to making a batch of the kale chips to use as an additional topping to this sundae…

Chocolate Coconut Peanut Butter Sundae

makes 2 servings

What you’ll need:

For the soft serve-

2 bananas, removed from peel and frozen
1/4 unsweetened non-dairy milk (I use almond)
2 tbs cocoa powder
1-2 tsp agave
1 tsp vanilla extract
pinch of salt

Toppings-

peanut butter (make sure to get all natural, no sugar or oil added)
coconut manna
raw cacao nibs

Directions:

Remove bananas from peel and freeze ahead of time (usually at least 4 hours)
Combine all soft serve ingredients in blender and blend for about a minute or until completely smooth.
Make sure coconut manna is at room temperature and drizzle a spoonful each sundae. Next add a scoop of peanut butter and top with a handful of raw cacao nibs. Enjoy right away!