Ingredients:
Chocolate banana cream without sugar, eggs and milk.
Coconut cream – 500 gr;
Dark chocolate – 250 gr;
Ripe bananas – 2 pcs;
Arhat (erythritol, stevia) – 50 gr;
Vanillin – a pinch.
Features of the recipe:
Vegan recipe;
No lactose;
No fructose;
No eggs;
No casein;
No added sugar;
Adapted for Keto without bananas;
No dairy ingredients of animal origin.
I have coconut cream from the fridge, but I recommend room temperature. The sweetener is organic arhat, you can use another sweetener instead of arhat. For more tips and recipe specifics, read below this post.
Preparation:
I pour hot chocolate, which I previously melted in the microwave, into the cream.
I add the arhat and vanillin.
Stir vigorously with a wooden spatula, so that all the ingredients intervene and there is a homogeneous chocolate ganache.
I add ripe bananas to the chocolate ganache.
I beat the chocolate ganache with a blender until homogeneous, glossy, so that not a single particle remains.I put the chocolate-banana ganache in the refrigerator for at least 2 hours.
After the fridge, I knead the cream with the mixer on medium speed for 2 minutes.
The cream is ready and the chocolate banana cream is stable on the paddles of the mixer.
The cream turned out so delicious and delicate that I very often leave it just in the fridge and serve it to my guests in cremains as a grated chocolate dessert. And if you freeze the product, then you get a great chocolate banana ice cream that can be stored as a starter for a long time. Be sure to make, this cream and please your loved ones with this dessert.