Maxibon choco healthy

H e l l a d e: - 3 frozen bananas - 250g coconut yogurt - 4 dates - 2 tablespoons of peanut or cashew cream - 50g 85% chocolate - 1 teaspoon vanilla essence 1) Crush well all the ingredients except the chocolate. 2) Pour into a bowl and mix with the chopped chocolate (or chips) and the vanilla essence. 3) Pre-freeze the mixture by letting it stand in the freezer in batches of 1 hour covered with cling film or a lid. Stir to break the ice crystals and make it creamy. If you have an ice cream maker you can skip this step haha. 4) After about 2 hours pour into nougat molds or any rectangular mold lined with plastic wrap and let it freeze completely (about 4 hours).

G a l l e t a: - 125g oat flakes (or flour directly). - 10 dates - 1 teaspoon cinnamon - 1 teaspoon baking powder - 1 tablespoon coconut oil - 2 tablespoons of peanut butter - 25g pure cocoa powder 1) Crush the oat flakes and mix with the cinnamon, baking powder and cocoa. 2) Separately, prepare date paste (soak dates in warm water for 10 min and mash with a dash of the same). 3) Add the rest of the wet ingredients and stir well. 4) Incorporate the dry ingredients and mix with your hands until it does not stick and with a knife form the cookies in the shape of a square. 5) Bake 15 min at 170C with heat up and down and set aside.

C o b e r t u r e : - 200g chocolate 85%. - Diced almonds - 1 tablespoon coconut oil 1) Finally we assemble our maxibon (8 units approx.). Take the ice cream out of the freezer and cut into rectangles with a knife. 2) Place each rectangle between 2 cookies up to halfway and dip the other half in melted chocolate mixed with the almond and coconut oil. Store in the freezer and enjoy!!!!