Peanut butter and strawberry nicecream with hazelunts
Serves 2 / 15 min + 30 min / Vegan
2 frozen bananas
100 g strawberries
2 tbsp sugarfree peanut butter
1 tbsp coconut oil
A handful of hazelnuts
A few mint leaves
Turn your oven on to 200 °C.
Spread the hazelnuts on a baking tray and roast them in the oven for 10-12 minutes until golden brown (keep an eye on them as they burn easily!).
While the nuts are roasting, prepare the nicecream by mixing the frozen bananas, strawberries, peanut butter, and coconut oil in a food processor until smooth. Place in the freezer for 30 min.
When the nuts are done and the nicecream has been in the freezer for 30 min prepare the dish by placing some roasted hazelnuts on the bottom of a plate, scooping some nicecream on top and decorating with mint leaves.
If you liked this recipe, there are many more like it in our cookbook Din nya vegetariska vardag (in Swedish; and in Finnish it's called Ykskaks vege!), buy it from our webstore!