This dessert was inspired by a “Reese’s Peanut Butter Cup”….which I have not had in probably 10 years.  LOL

I used my “peanut butter fudgecicle recipe for the “ice cream”  And, for the chocolate, I got the idea from my friends from Bahay Kalipay, who served me this delicious chocolatey dessert that only had carob, coconut, dates and vanilla….simple, yet so delish!

And, this is definitely healthier than your regular Reese’s Ice Cream.

This will make about 24 mini muffin pieces.

Ingredients for the “Ice Cream”:

• 3 bananas
• 2/3 cup of ALL NATURAL ORGANIC Peanut Butter
• 1 teaspoon of vanilla
• 1 cup of sweetened nut milk (today I used vanilla almond milk)
• a pinch of salt

Chocolate Topping:

• 1 cup of semi-sweet VEGAN chocolate chips (dairy free) or carob chips
• 1/4 cup of cold pressed coconut oil
• 1 teaspoon of vanilla
• 1/2 teaspoon of soy lecithin

Directions:

1. Put “ice cream” ingredients in a food processor and blend together for a couple of minutes.
2. In a small pan, melt the oil and chocolate.  Then, add soy lecithin and vanilla extract.
3. Melt the chocolate and mix constantly (note: cook in either low heat or put a small pot above boiling water to melt the chocolate)
4. Place liners in your mini muffin pan.
5. Fill up the muffin liners half way. 
6. Spoon your melted chocolate into your half way filled up muffin liners.
7. Place in the freezer for at least 4 hours
8. Remove from tray and liner….ENJOY! 

YUMMMM!!!!