Yes, you can give in to temptation – thse gooey peanut butter ice-cream cups are guilt free!
1 small ripe banana, coarsely chopped
100ml coconut milk
1 tbsp rice malt syrup
1 tbsp melted coconut oil
70g (1/4 cup) natural peanut butter (no added sugar or salt)
1/4 tsp sea salt
Extra sea salt, to serve (optional)
2 tbsp coconut oil
5 tsp rice malt syrup
1 tbsp raw cacao powder
Lightly grease twelve 25ml fluted silicone patty cases with coconut oil. Place the banana , milk , syrup , oil and 1 tablespoon peanut butter in a blender. Blend until smooth and combined. Transfer to a jug.
Combine the salt and remaining peanut butter in a small bowl. Place a small dollop of peanut butter mixture in the centre of each case. Pour over the banana mixture, leaving a 4-5mm gap from the top. Place in the freezer for 2 hours or until firm.
For the topping, place the oil , syrup and cacao in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Cook, whisking constantly, until melted and smooth. Remove from heat. Cool for 2 minutes. Spoon over peanut butter cups. Place in the freezer for 4 hours or until set. Serve sprinkled with extra salt , if using.