Choc Banana & Peanut Butter Treat

This is a delicious little treat that I saw floating around somewhere on social media. I tried it, loved it and thought why not share with you.

What I really like about combining peanut butter (a good quality one thats low in sugar) with chocolate is the protein helps to reduce blood sugar spikes. This is because of their complementary nutritional properties. Peanut butter is a good source of healthy fats, fiber, and protein, which work together to slow down the digestion and absorption of carbohydrates (sugar) from other foods consumed alongside it. This helps to stabilise blood sugar levels and prevent sharp spikes. Check out this article for a run down on why this is important. Dark chocolate, especially varieties with a high percentage of cocoa solids, contains a compound called flavonoids that have been shown to improve insulin sensitivity and regulate blood sugar. So peanut butter and dark chocolate really are a match made in heaven.

What you’ll need.

• A silicon mini cupcake tray (like this one)

• 1 block of dark chocolate (over 70% helps to reduce blood sugar spikes)

• 1 banana sliced

• Peanut butter or whatever nut butter you like

• Himalayan sea salt

Method

• Melt the chocolate

• Prepare your muffin tray by putting it onto another cooking solid tray so it doesn’t flop about when you transfer to the fridge.

The layers

For layer one, add a teaspoon of chocolate to every hole.

• Layer two, add a banana

• Layer three, add a dollop of peanut butter

• Layer four, cover with chocolate

• Layer five, sprinkle some sea salt

Final step

• Put into the freezer for 15mins or until chocolate has hardened

• Enjoy. You can store in a container for a week (if they last :P) .

How many you make really depends on how much chocolate you use for each layer. Play around and see what works for you.

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