All things granola

Almond butter vegan ‘ice cream’

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In every sense of the word, there are a lot of bad frozen parve desserts out there. Rich’s Whip, anyone?

Granted, there are also some good ones these days. Non dairy sorbets and a few products at Trader Joe’s and Whole Foods are tasty. That is if you like paying loads of money for ice cream that isn’t even ice cream.

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What I like about this recipe is that it’s healthy, simple and tasty. The coconut oil gives the frozen dessert a similar creamy texture true to real ice cream without tasting too coconut-ey. Prepare it in under 2 minutes and then go get yourself a Starbucks with all the money you saved.

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A few processor means this dessert takes all of two minutes to prepare.

ALMOND BUTTER BANANA ICE CREAM
6 large overripe bananas
2T coconut oil (available at most groceries and Whole Foods)
2T real maple syrup
1/3 cup almond butter (you can substitute peanut butter)
1/4 cup chocolate chips
Puree all the ingredients except the chocolate chips in a food processor. Add chocolate chips and stir. Freeze for at least 2 hours and then thaw for 15 minutes before serving.

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