Chocolate Coconut Ice Cream

Ingredients:

14-ounce can full-fat coconut milk (refrigerate before using if possible)
14-ounce can light coconut milk
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I used mint extract instead which made for an amazing chocolate mint flavor)
Pinch kosher salt

Instructions:

1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
2. Add into an ice cream maker (it helps if the mixture is cold before).
3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. 

Recipe Source & Photo from: A Couple Cooks (adapted) 

Peanut Butter Banana Bread

I modified the recipe from here and made my own clean version of this yummy looking treat!

Ingredients:

For the Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup natural peanut butter
3 tablespoons coconut oil
2 large eggs
1/2 cup honey
1/4 cup coconut sugar
1 1/2 cups whole wheat pastry flour
1/4 cup ground flaxseed (I used hemp seed)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice


For the Peanut Butter Glaze:
1 Tbsp coconut oil
1 tablespoon honey
2 tablespoons natural peanut butter

Directions:

Preheat oven to 350° F. Grease bottom and sides of a 9 x 5-inch loaf pan; spray with coconut oil cooking spray

In the bowl of a stand mixer fitted with the paddle attachment, beat together the bananas, yogurt, peanut butter, butter and eggs at medium speed until combined. Add sugar & honey and beat until blended.

In a small bowl, whisk together flour, flaxseed, baking soda, salt, cinnamon and allspice. Add flour mixture to banana mixture; beat just until blended. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula.

Bake until top is golden and toothpick inserted into center comes out clean, about 1 hour 5 minutes. Cool in pan 10 minutes, then transfer to wire rack and cool completely.

To make the peanut butter glaze, in a small bowl mix together honey, coconut oil and peanut butter, put in the microwave for 20-30 sec and then mix until smooth. Drizzle glaze over bread.

Photo from Sweet Pea's Kitchen