Coffee Semifreddo with Salted Caramel Pistachios - Recipe by Julius Roberts.
This is an absolute showstopper of a dish – semifreddo is a genius Italian no-churn ice cream tha...
2 tsp cocoa powder
1 Tbs organic peanut butter
2 whole frozen bananas
700mL coconut milk
2 scoops vegan protein powder (optional)
2 dried Medjool dates, pitted
1 pansy or marigold flower (optional)
Sprinkle cocoa nibs (optional)
Place all ingredients in a blender and blend on high speed for 60 seconds. Make sure all the banana has blended before pouring into a tall glass.
Garnish with edible flower and sprinkle with cocoa nibs. Enjoy!
Recipe provided by The Banksia Tree Cafe