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Peanut, maca & banana ice cream with amaranth crunch
20 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 812
  • Fat about 40g
  • Carbohydrates about 84g
  • Protein about 24g
This is needed
This is needed for 2 people
Amraranth crunch
  • 50 g popped amaranth
  • 50 g sunflower seeds
  • 50 g unsalted peanuts, finely chopped
  • 1 tsp vanilla paste
  • 50 g liquid honey
  • 1 pinch Himalayan salt
  • 20 g white almond cream
  • 0.25 tsp cinnamon
Banana ice cream
  • 100 ml soya drink
  • 400 g banana, sliced, frozen
  • 1 tsp matcha powder
  • 2 tsp coconut palm sugar
  • 0.25 tsp cinnamon
  • 1 tbsp peanut butter
To serve,
  • 1 tbsp pomegranate seeds
  • 1 tbsp raspberries or other berries
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And that's how it's done
And that's how it's done
Amraranth crunch
Mix all the ingredients and transfer to a baking tray lined with baking paper. Bake: Approx. 10 mins. in the centre of an oven preheated to 160°C.
Banana ice cream
Remove the bananas from the freezer approx. 7 mins. prior to use. Place the bananas and all the other ingredients into a blending cup and puree until creamy.
To serve,
Divide the amaranth crunch between two glasses (reserve a little for decoration), top with the banana ice cream. Sprinkle with the reserved crunchy topping and decorate with the pomegranate seeds and berries. Serve immediately.