Peanut Butter Ice Cream Bars
I love a decadent dessert. Why? Because if you are eating dessert, you want it to feel decadent, and almost kinda sexual. You want it to feel like an experience. And this adds to the satisfaction factor.
There are a few things about my food that make them more satisfying (they contain healthy fats, they are low in carbohydrates and sugar and they contain rich ingredients), but for something to really feel satisfying, it’s more that just the ingredients or the macros that it is made of.
The experience of eating something is part of it too. When you take time to find PLEASURE in whatever it is you are eating, you don’t overeat. On the other hand when you eat food to pacify negative emotions or to distract you while you distract your mind with tv, it’s very easy to overeat because really, you aren’t even aware of the pleasure of eating that food.
So let’s change that. Make a delicious dessert and find pleasure in the every aspect of it.
Peanut Butter Ice Cream Bars
I love a decadent dessert. Why? Because if you are eating dessert, you want it to feel decadent, and almost kinda sexual. You want it to feel like an experience. And this adds to the satisfaction factor.
Serves:
16
Prep time:
220 minutes
Cook time:
10 minutes
INGREDIENTS
Base
- 1½ cups almond meal
- ½ cup cacao powder
- ½ tsp pure monk fruit powder
- ¼ cup peanut butter
Ice Cream Layer
- 1 cup (250ml) coconut cream (Ayam brand is the best)
- ¼ cup peanut butter
- ¼ cup cacao butter
- 30 drops liquid stevia, or to taste
- 100g dark chocolate, for topping
METHOD
- Prepare the base by mixing the almond meal, cacao and monk fruit powder in a bowl. Add in the peanut butter and 2 tbsp (30 ml) water and mix together with your hands until a dough forms. Press into a square brownie tin lined with baking paper and place in the fridge.
- To make the filling, gently heat the coconut cream in a small saucepan on a low heat. Add in the cacao butter and stir until melted. Remove from the heat, add in the peanut butter and stevia and whisk to combine. Spread on top of the prepared base and place in the freezer to set.
- Remove from the freezer and carefully slice into 16 bars.
- To prepare the chocolate, melt in the microwave or a double boiler. Quickly dip half of each bar in the chocolate and place back on a sheet or parchment paper. Store in the freezer. To serve, leave at room temperature for 10 to 15 minutes to soften slightly.
Notes
- Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener.
- This recipe works with any nut butter.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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