Posts tagged desserts
Chocolate Banana Ice Cream
Kat Marris

Everybody’s feeling hot hot hot!! I know you just sang that in your head :)…

The temps have been high and that means I’m pulling out all my icy cold recipes for smoothies, ice creams and popsicles. I need recipes that can be made FAST so I can chill out ASAP!

This icy cold and super creamy chocolate banana ice cream has been my favorite recently! Sweetened with mango and loaded with rich fudgy flavor, it’s a dairy free, gluten free, plant based recipe that will cool you down!

Top your icy scoop with coconut flakes, sprinkles, nuts, whipped cream or whatever you would like!

Watch the video below to see me and a very grumpy Thumper make it!!

Chocolate Banana Ice Cream

Makes 4 servings


2 peeled and sliced bananas, frozen

1/2 cup frozen mango chunks

1 cup coconut milk

1/2 tsp vanilla extract

1 tablespoon cocoa powder


Blend until thick! Add more coconut milk as needed. Top with coconut flakes, sprinkles, nuts, whipped cream or whatever you would like!

Brownie Batter Bites

Allow me to introduce you to the most decadent energy bite I have ever made! Chocolate packed brownie batter bites are my favorite way to recharge after a workout or crush a persistent sweet tooth! 

The base of this bite is an old Whole30 chocolate cake recipe I had tinkered with back in October. The cake failed miserably, but removing a few ingredients made a fudgy delicious energy bite!! 

The process to make these is super simple. Stir, roll and refrigerate! I like to roll my bites in mini m&m's for fun, but crushed walnuts, coconut flakes or crushed graham crackers make excellent coatings as well! 

Be sure to keep these refrigerated as they don't hold up well to heat! 


Brownie Batter Bites

Makes 6-8 bites


  • 1 cup cashews 
  • 2 tablespoons melted coconut oil 
  • 2 tablespoons cashew butter 
  • 1 teaspoon vanilla extract 
  • 1/3 cup cocoa powder 
  • 1 cup dates, pitted and soaked in hot water for 5 minutes
  • Water as needed to thin mixture
  • Mini m&m’s to coat 


Add cashews to food processor and pulse until nuts are a super fine crumble. Add coconut oil (measure after you melt), cashew butter and cocoa powder and blend to combine. Add dates and blend until mixture is thick. Add water to thin if necessary. Use a tablespoon to portion and roll into balls. Roll in desired toppings and refrigerate.