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Creamy cocoa, banana and peanut popsicle
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
8 hour(s)
4 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Brown Sugar1/2 cup
- Cocoa Powder2 tablespoon
- Banana1 unit(s)
- Peanut paste1 cup
- Hot water2 cup
- Salt, pinch to taste
- Tonka bean or vanilla extract to taste
- Semisweet Chocolate (vegan), chopped1 cup
- Vegetable oil2 teaspoon
- Peanut Buttermilk to taste
- Place hot water, brown sugar, banana, cocoa, peanut butter, salt and aromatic extract in a blender. Beat until you get a homogeneous, creamy liquid.
- Debt in 4 silicone molds suitable for popsicles. Alternatively, line an English cake tin with PVC film and pour in the cream.
- Freeze overnight.
- When it is possible to unmold the popsicles, melt the semisweet chocolate in a bain-marie or in the microwave. Add oil and stir until smooth. Place in a glass that is wide enough to fit the popsicle, but leaves a good height for coverage. Leave the xerém in a pot on the side, also with enough width for the popsicle.
- Dip the popsicle halfway into the chocolate, pull, let the excess drip off. If you want, make threads on the rest of the surface with the chocolate, with the help of a fork.
- As soon as the chocolate hardens with the cold of the popsicle, return it to the freezer until the moment of consumption.
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