A fun play on the popular Peanut Buster Bar, these Choco-Nutty Banana Ice Cream Bars are both deliciously and healthy. The layers sit in perfect harmony with a chewy brownie base, nutty banana ice cream centre, and a final dark chocolate shell. The ice cream layer requires no ice cream machine thanks to our NesProteins Grass Fed Beef Gelatin, which allows it to set up smooth and creamy. Yields: 24 bars For the Chewy Brownie Layer: 1 c. almonds, soaked 1 hour 12 large medjool dates, pitted 3 tbsp. cacao nibs ¼ c. cacao powder 1 tsp. vanilla extract ¼ tsp. sea salt For the Nutty Banana Ice Cream Layer: ½ c. coconut cream 1 tbsp. NesProteins Grass Fed Beef Gelatin 2 ripe bananas ½ c. sunflower butter, almond butter, or peanut butter ¼ c. maple syrup 1 tsp. vanilla extract ½ tsp. sea salt For the Dark Chocolate Layer: ½ c. coconut oil ¼ c. cacao powder 2 tbsp. maple syrup Directions: Prepare the Chewy Brownie Layer by pulsing all the ingredients together in a food processor. The mixture should be sticky and hold together when pinched. Press into 24 muffin cups or a 9×13 baking dish. Prepare the Nutty Banana Ice Cream Layer by first melting together the coconut cream and NesProteins Beef Gelatin over low heat. Add to a blender, along with the bananas, sunflower butter, maple syrup, vanilla extract, and sea salt. Blend on medium speed to break up the chunks. Blend again on high to whip the mixture and ensure it’s very smooth. Caution: do not blend too long or you can start to heat the mixture and cook the bananas (not tasty). Pour the banana mix over top of Chewy Brownie Layer. If using muffin cups, leave about ¼” space at the top of each cup for the final layer. Place in the freezer for 30 minutes, or until the banana layer is no longer soft, before topping with the Dark Chocolate Layer. Prepare the Dark Chocolate Layer by combining the ingredients in a double boiler or microwave at 30 second intervals, stirring in between. Once the mixture is very smooth, pour over top of the banana ice cream layer. Move back to the freezer for 2 hours, or until very firm. Enjoy straight from the freezer and keep extras frozen.