Healthy Peanut Butter Drumsticks..What?!

17 Sep

I was causally walking down the street in Vancouver a few weeks ago when THIS jumped out at me, in front of a liquor store:

drumstick unedited graphic

Dear God. Peanut Butter Drumsticks.

Now, I haven’t had a drumstick since I was a child, but they were a fan favorite of my inner fat kid (remember her?). I was obsessed with the chunk of chocolate at the bottom – I believe it was referred to as a “nugget”- and faced a complex inner war each time I ate one. I fought hard, trying to maintain enough self control to slow down and not just inhale the entire thing in order to reach the solid chocolate at the bottom of the cone. Someone should have told me to just enjoy the journey. Poor inner fat kid.


Obvi I was way tempted to go in and buy a package but I figured I’d just wait to get home to re-create it into something slightly more respectable. Free of preservatives, additives, animal products, saturated fat, refined sugar, and all that stuff I prefer to avoid.

But we’ll step it up a notch and A. Use dark chocolate and B. add a 3rd flavor – banana (I’m actually only doing this because it’s going to make this a much easier process for all of us). But what better goes with PB & Choc than banana? Duh. But if banana isn’t your deal (I’m actually shocked by how many people don’t like banana…you all cray), feel free to make regular vegan vanilla ice cream instead)





4 Ripe Bananas

1/3 C Coconut Oil

1/3 C Dark Chocolate Cacao Powder or plain ol’ Cocoa Powder if you’ve got that on hand, no judgement.

1/3 C Maple Syrup

Ice Cream Cones

Chopped Nuts

Nut Butter of Choice

Add ins for ice cream: PB2, Peanut Butter, Cacao Powder, etc


Step 1: Chocolate Banana Ice Cream. Peel bananas and cut into thirds, and freeze in an airtight plastic bag until frozen solid. Throw them in your Vitamix or food processor – if using a regular food processor be warned that it will shake violently! Just hold it still and let it keep going – eventually you will get an ice-cream like consistency.  You can either leave it as is, or add cocoa powder to taste. I added chocolate PB 2 powder for an extra chocolate and peanut butter boost. Form into round scoops (quickly, as it will melt), and re-freeze for 10 minutes or so.

Step 2: Peanut Butter Center. And by all means, if you have a preferred nut butter, go for it. Don’t let me hold you back. Anyway, take your scoops from the freezer and use a knife to cut out a well in the center, 1/2-3/4 of the way through. Fill hole with nut butter of choice, and use the ice cream you scooped out to patch up the top a little. Re-mold it with your hands into a nice round shape. Refreeze about 10 more minutes.

Step 3: Hard Shell Chocolate. Simply mix together equal parts dark chocolate cacao powder, melted coconut oil, and maple syrup. If it starts to get chunky, just throw it in the microwave for 10 seconds or so until it liquefies.  I used about 1/4 cup of each and it was enough for 4 cones.  The chocolate hardens on contact with cold so leave it on the counter, not the fridge, while you work.

Step 4: Assembly Remove scoops from freezer and roll around in the chocolate with a spoon.  Sprinkle chopped peanuts quickly, as the chocolate dries fast. I don’t care what kind of nuts you use as long as it matches the nut butter. It will really bother me if the nut butter and sprinkled nuts are not the same. Just saying.

Step 5: Place scoop in cone. Feel free to fill the bottom cone with chocolate (you’ll want to freeze them for a while if you go that route) or peanut butter if you want that sweet nugget at the bottom.  Just learn from my inner fat kids’ mistakes and make sure you enjoy the freaking journey.


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