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RECIPES
Banana Ice Cream
(makes 1 cup)
Hazelnut Spread
(makes 2 cups)
• Peel the banana and slice into small even size pieces.
• Place in a freezer-safe glass bowl or freezer bag, and freeze for at least 2 hours.
• Once the banana pieces are hard remove bag and place them in the bowl. Pulse to break up.
• Pulse until the banana is a liquid consistency. Scrape down the food processor.
• Keep pulsing until smooth.
• Transfer to an air tight freezer safe container and freeze until solid.
• Heat the oven to 350°. Spread the hazelnuts on a baking sheet and toast until the nuts are
fragrant and slightly golden, 4 to 6 minutes. Let cool.
• Once cooled, add the hazelnuts with the sugar, cocoa powder and salt into the bowl and
pulse until the mixture begins to form a coarse paste.
• Add the coconut oil and continue to pulse until the mixture is nearly smooth.
• Add the slightly cooled chocolate and process until fully combined.
Transfer to a large jar and cool completely. The spread will keep in the jar at room temperature for
up to two weeks.
1 Large Ripe Banana
1 cup hazelnuts (roasted or raw), toasted
¼ cup granulated sugar
1 tablespoon cocoa powder
1 teaspoon salt
3 tablespoons coconut oil
10 ounces dark chocolate, melted and
cooled slightly
Honey Peanut Butter
(makes 1 cup)
• Add Peanuts and Honey to bowl and pulse until roughly chopped.
• Scrape down the side of the bowl and pulse until desired consistency (chunky or smooth)
1 Cups roasted unsalted peanuts
3 tablespoons Honey
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