- 1 Banana (ripe)
- 2 tbs PB&Me (powdered peanut butter)
- 1/4 – 1/2 cup Non-Dairy Coconut Yogurt (Silk)
- 3 scoops Clean Vegan Keto Strawberry Protein
- 1/2 cup Unsweetened Vegan Dark Chocolate Chips
- 2 tbs my favourite MCT Oil
- Almonds (optional)
Preheat oven to 185F
Cut up the ripe banana into small pieces and place them on a cookie sheet lined with parchment paper.
In a separate bowl add 2 tbs of PB&Me, 1/2 cup of non dairy coconut silk yogurt and 3 scoops of clean vegan keto strawberry protein. Mix well.
Take a small spoon and place a dollop on top the banana. Place in the freezer and freeze for 45-60 minutes.
Add the vegan dark chocolate chips and 2 tbs of MCT oil in a small oven safe bowl. Place in the oven at 185F for 12 mins. Remove from oven and stir until fully melted. Take a small spoon and drizzle the chocolate over the bites.
NOTE: There might be some chocolate and MCT oil left over, so I take some roasted almonds, place them on the cookie sheet and drizzle the chocolate overtop to make chocolate cluster almonds.
Voilà! Two healthy snacks for when you get home! Store them in the freezer and enjoy for a well balanced snack.
Bananas are full of potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. Antioxidants are great for keeping the skin youthful as is vitamin C.
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