add 1/4 cup chocolate chips after blending base recipe
HAZELNUT (cals as is)
use hazelnut butter as nut butter of choice
top with optional crushed hazelnuts
ALMOND (cals as is)
use almond butter as nut butter of choice
top with optional crushed almonds
CRUNCH (around 57,5)
add 1/4 cup granola after blending base recipe
REESES PB (cals as is)
Use peanut butter as nut butter of choice
COCONUT (around 54 cals)
add 1/4 cup desiccated coconut after blending base mixture
Instructions
In a high speed blender or food processor, blend all ingredients for the 'base' recipe until smooth. You may need to blend and scrape down sides a few times to get a nice thick consistency. Stir in (optional ) extras
Pour mixture into ice cube trays and place in freezer. Allow to freeze for two hours.
Using a double boiler or microwave, melt chocolate. Take ice cube trays out of the freezer and pop out frozen banana mixture cubes onto a plate lined with baking paper.
Drizzle chocolate over the frozen banana cubes forming a thin coating. Place in freezer for an additional 5-10 mins and enjoy!