Chocolate Peanut Butter Ice Cream Sandwiches
3 tbsp unsweetened almond milk
1 large banana, cut into chunks, frozen
2 tbsp all-natural peanut butter
1 scoop Chocolate Vegan Shakeology
1 cup almond flour, sift after measuring
1 dash sea salt (or Himalayan Salt)
1 dash baking soda
2 tbsp pure maple syrup
1 tbsp extra virgin organic coconut oil, melted
1 tsp pure vanilla extract
2 tsp unsweetened almond milk
For Ice Cream
Place almond milk, banana, peanut butter, and Shakeology in food processor (or blender). Process until smooth.
Freeze until ready to use.
Preheat oven to 325° F.
Lightly coat large baking sheet with spray. Set aside.
Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.
Combine maple syrup, oil, and extract in a small bowl; mix well.
Add maple syrup mixture to almond flour mixture. Add almond milk; mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm.
Cut log into twelve slices. Spread slices out on prepared baking sheet.
Bake for 8 to 10 minutes, or until set.
Cool for 10 minutes on baking sheet. Loosen with metal spatula, remove from baking sheet and cool completely on a wire rack (or on parchment paper).
For Ice Cream Sandwiches
Place 2 Tbsp. ice cream on one cookie. Top with a second cookie. Repeat with remaining cookies. Freeze for 1 hour; serve immediately.
Nutritional Information (per serving): Calories: 228 Total Fat: 15 g Saturated Fat: 3 g Cholesterol: 0 mg Sodium: 148 mg Carbohydrates: 18 g Fiber: 4 g Sugars: 10 g Protein: 8 g
P90X/P90X2 Portions 1 Fat 1 Single Serving Snack
P90X3 Portions 1 Carb 3 Fat
Body Beast Portions ½ Fruit 3 Fat 1½ Balanced Liquid
Portion Fix Containers 1 Yellow 1 Blue 1½ tsp.