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Prep Time: 20 minutes, including time to freeze
Cook Time: 0 minutes
Servings: 6
INGREDIENTS
1 banana
1/4 cup plus 1 tablespoon coconut oil
1/4 cup coconut butter
3 tablespoons sunbutter (or creamy almond butter)
1/2 teaspoon sea salt
2 teaspoons shredded unsweetened coconut
INSTRUCTIONS
- Line 12 cup mini muffin tin with parchment liners.
- In a medium bowl mash banana with 1/4 cup coconut oil and coconut butter.
- In another bowl, mix sunbutter (or almond butter) with 1 tablespoon coconut oil and dash of sea salt.
- Put 1 teaspoon of banana mixture into each cup.
- Put muffin tin into the freezer for about 5 minutes until the mixture hardens into each cup.
- Scoop 1 teaspoon of sunbutter/nut butter mixture on top of the hardened banana mixture in each cup and spread it around so it covers the whole area of the cup.
- Add 1 teaspoon of banana mixture on top and spread to cover the nut mixture.
- Put back into the freezer and freeze approximately 5 minutes until set. Enjoy!
NUTRITION INFORMATION
Per Serving: Calories: 251; Total Fat: 23g; Saturated Fat: 17g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 221mg; Potassium: 120mg; Carbohydrate: 9g; Fiber: 3g; Sugar: 4g; Protein: 3g
Nutrition Bonus: Iron: 4%