I never thought I’d like any banana soft serve as much as my gold standard peanut butter-cacao powder version. But then I added espresso, and sweetened it with a date instead of agave/honey. Now there is a whole new vegan banana “ice cream” in town…
As a sidenote, these Zenguin tea cups make me smile. They were a birthday gift from my husband last year. Each one has a little quote on the back too. You can find them at Uncommon Goods, along with lots of other unique and creative gift ideas for all different kinds of people.
Vegan Peanut Butter Mocha Banana Soft Serve
2 medium-large bananas, sliced then frozen on a cookie sheet for at least 2 hours
1.5 – 2 Tbsp. peanut butter
1.5 – 2 Tbsp. cacao powder (I use raw)
4 – 5 Tbsp. brewed espresso, or strongly brewed coffee or Teeccino
1 large dried date, pitted and pulled into several pieces
a few shakes from your salt shaker
1. Leave the bananas in your freezer until you have all the other ingredients ready to blend. They thaw very quickly!
2. Put the peanut butter, cacao powder, espresso, date, and salt into your food processor. I would start with the smaller measurements first (or even less if your bananas are fairly little) and then add more after seeing how everything is blending and giving it a taste.
3. Use a spatula to scrape the frozen banana slices off the cookie sheet. Add them to the processor, and blend until your soft serve is smooth and completely combined. Pause to scrape down the sides of the bowl and break up balls of unblended ingredients as needed.
4. Top with cacao nibs, chocolate-covered espresso beans, or chopped peanuts.
Makes 1 medium-large serving, or 2 small portions.
Happy weekend, everyone. Hope you are having a great Saturday!