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Servings: 2, Prep Time: 15 min, Cook Time: 0 min
Ingredients
2 medium [236 g] Banana (Ripe)
0.25 cup [62.5 g] Almond Butter
1 tbsp [15 g] Coconut Milk
3 tbsp [15 g] Nutritional Yeast
0.25 cup, halves [38 g] Strawberries
1 tbsp [7.5 g] Slivered Almonds
2 large [100 g] Egg (Hard boiled)
Directions
Add the coconut milk, almond butter, nutritional yeast, and half of the bananas to a blender. Blend until smooth to create the "ice cream" mixture.
Pour the "ice cream" mixture into a bowl and freeze for a minimum of 2-3 hours until frozen. Keep in the freezer until ready to eat.
Add half of a banana per serving to a shallow dish. Place strawberry halves on top of the banana.
Scoop out the banana almond "ice cream" and place it next to the banana half and strawberries. Top with slivered almonds.
Serve with a hard-boiled egg.
Nutrition Info
Calories: 442, Fat: 26g, Carbs: 39g, Protein: 20g, Fiber: 9g, Sugar: 18g
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