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3-Ingredient Ice Cream in 3-Ingredient Chocolate Cups

July 20, 2015

Simple: TWO desserts in one. Did we mention that it’s a healthy dessert too?!

 

We found this delectable dessert combo from Lauren at Empowered Sustenance [here and here]. After learning that it takes just SIX simple ingredients to make, we couldn’t help but choose this recipe to try for this week’s post. Even though this is a review post of someone else’s recipe, we’ll still show you the ratio we used - we’re not so good at following directions- and then describe our experience making it to give you some tips on making this truly delicious dessert effortlessly. Here’s what you’ll need:

 

Yield= 10-12 chocolate cups with about tbsp ice cream each

10min prep| 10-15min cool = 25min + overnight freeze!

 

Chocolate cups

  • ¼  cup coconut oil

  • ¼ cup cocoa powder

  • 1 cup of dark chocolate chips

 

Banana Nut Ice cream

  • 2-3 RIPE bananas

  • 2tbsp peanut or almond butter (we did a mixture)

  • 1 cinnamon stick

  • Handful of walnuts

 

Both parts are easy to make. For the cups, throw all the ingredients into a sauce pan on low heat. Keep stirring until everything is melted and the mixture is completely smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Once smooth, remove from the heat (you don’t want to burn the chocolate) and put in the fridge. It takes a little bit (around 15 minutes) for the mixture to cool and thicken to the consistency you want.

 

In the meantime, let’s work on the ice cream. Throw all your ingredients into a blender and blend, and then stick it in the freezer—you’re done here! We added peanut and almond butter, cinnamon and walnuts to make a nuttier ice cream. Fortunately, just like the soup last week, there’s a lot of wiggle room to get the flavour you want and still have a great taste. Next time, because we WILL be making this again, we want to make a banana-berry ice cream or maybe a banana-mint flavour… or both? Let us know below what ingredients you’re going to add!

 

Back to the chocolate cups; remove the pot from the fridge once the mixture is starting to get thick. Place muffin liners in a muffin pan. Add about 3 spoonfuls of the chocolate consistency. Lauren recommends using a pastry brush to coat the sides of the liners, but I found that lifting the liners up and rotating them on their side worked just fine (and was a lot quicker) than brushing. However, it is important to note that our muffin liners were thick and allowed us to rotate them without caving from the weight of the liquid. Also, I was a little impatient waiting for the chocolate to cool and thicken, so the mixture was more of a liquid and moved along the walls of the liner very easy. Make sure that the coating is thick enough that you can’t see streaks of the liner.... if it’s not thick enough, it will break when you try to take them off the liners! Stick them in the freezer ASAP to harden overnight (or for a few hours).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Once the cups harden, carefully peel the muffin liner off (don’t worry if the shell breaks—it still tastes amazing and still serves as a dish to add ice cream, fruits, etc!) and scoop on some of that nutty banana ice cream. YUM-E.

 

Thank you Lauren for this recipe and thank YOU for reading.