WARNING: THIS RECIPE CONTAINS NUTS
What you will need:
I have to make my own almond butter. I soak the almonds overnight and run them through a blender.
I don’t soak peanuts, tho, they lose all their flavor.
If you don’t have my sugar or corn allergies you may be able to use a commercial grade peanut or almond butter.
You might try http://www.nutsinbulk.com as they have a very good organic selection of nuts and dried fruits.
So, step one. Place your coconut cream in the glass bowl and soften.
Step two. Place the softened coconut cream in you mixing bowl.
Step three. Place the frozen bananas in your blended and blend them as fine as you can. Then pour the mixture into your mixing bow. Stir them into the coconut creme quickly so that the two mix before the cream re-hardens.
Step four. Rinse your blender and blend your nuts to as fine a paste as you can. You can skip this step if you have a commercial nut butter, of course.
Step five. Place your nut butter in the mixing bowl with your bananas and coconut.
Step six. Stir like crazy. I usually will use a folding technique at first to get the stiffer nut butter around the softer banana mix and then will switch to a stirrng technique to refine the mixture.
Step seven. Chill in your refrigerator until ready to eat. DO NOT freeze this mixture.
Serve and enjoy.