Frozen dark chocolate and peanut butter covered bananas? Yes, please.
Dark Chocolate Sauce
6 ounces of 70 percent cocoa dark chocolate
1 cup almond milk
3 tablespoons powdered sugar
Heat chocolate and almond milk in a small sauce pan over low heat, stir occasionally until chocolate is melted. Once everything is melted, stir in sugar.
Peanut Butter Glaze
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1/3 cup almond milk
1/4 teaspoon vanilla extract
1 tablespoon vegan cream cheese
Combine ingredients in a small sauce pan over low heat, stir until everything is incorporated.
Keep both the chocolate and peanut butter mixtures over low heat until ready to use.
Slice four bananas into 1/2 inch peices. Dip each piece in the chocolate, making sure it’s completely covered, then place on a baking sheet lined with wax paper. After you’ve dipped them in chocolate, drizzle peanut butter over the top and put them in the freezer for about 3-4 hours. You can then transfer them to a tupperware container for easy storage.
Eat the remaining chocolate and peanut butter sauces with a spoon. Duh.
Spread peanut butter on both pieces of flatbread. Place banana slices on one and sprinkle granola on the other. Drizzle agave nectar over bananas. Slap both sides together and warm it up in a skillet over medium heat. It only takes a few minutes per side.
This is the ultimate comfort food for me. Cheap, easy, and delicious. I was going to publish this like a normal recipe but I didn’t want to insult your intelligence. Obviously, you just make a regular peanut butter and jelly and then grill the damn thing. My favorite is wheat bread, creamy peanut butter, and blackberry jelly.
Disclamer! If you are over the age of 10 and can’t grill a sandwich then you need to hightail it out of the kitchen immediately. I’m not kidding. Also, you probably shouldn’t operate anything sharper than a pair of safety scissors.