Sous Vide Chocco, Banana and Peanut Butter Frozen Protein Bites
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Pro-level cooking techniques made simple.
Ingredients for 6
3 tablespoons of peanut butter
3 tablespoons dark chocolate nibs
Heat water bath to 140 °F / 60 °C. Chop up the bananas into ½- to 1-inch slices and put in a zip-seal bag with the peanut butter and dark chocolate nibs. Immerse into the water bath using the displacement method and cook for 30 minutes.
Stir the contents and either spread it or spoon it straight away, or freeze it in a popsicle mold or similar for a great frozen treat.
Pop the filled mold into the freezer. Thinly slice to serve.