½ cup (about 120 g) silken tofu or full-fat plain Greek yogurt
340 g dark chocolate, melted
Sea salt flakes (optional, for finishing)
Recipe
In a bowl, mash the banana, then add the peanut butter, syrup, crushed peanuts, and yogurt. Mix well until smooth and fully combined.
On a baking tray lined with parchment paper, drop spoonfuls of the mixture. Flatten them slightly to form discs.
Place the tray in the freezer for 1 hour, until the discs are firm.
Dip each disc into the melted dark chocolate to fully coat them. Place them back on the tray, sprinkle with sea salt if desired, and freeze again for a few minutes until the chocolate sets.
Store the discs in an airtight container in the freezer. Take them out a few minutes before eating for the best texture.
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