How to make
Ingredients
2
ripe bananas1 tub (500 g)
PC® Plant-Based Plain Cultured Coconut Milk Yogurt Alternative1 cup (250 mL)
frozen mango chunks1 tbsp (15 mL)
agave syrup1/2 cup (125 mL)
frozen raspberries1 tbsp (15 mL)
raw pumpkin seeds1/2 tsp (2 mL)
chia seeds
How to make
- Step 1
Blend together 1 banana, the yogurt, frozen mango and agave in blender until smooth.
- Step 2
Pour onto parchment paper-lined baking sheet, spreading to about ¼-inch (5 mm) thickness.
- Step 3
Slice remaining banana into ¼-inch (5 mm) thick rounds. Arrange banana and frozen raspberries evenly over top of yogurt mixture. Sprinkle with pumpkin seeds and chia.
- Step 4
Freeze uncovered until solid, at least 4 hours or overnight.
- Step 5
Let stand at room temperature 5 minutes. Cut into 24 pieces, about 2-inch (5 cm) each. Store in airtight container in freezer for up to 1 month.