An esteemed SLP (Speech Language Pathologist), Mary Spremulli, has educated us at Essential Puree on the need for good snacks for the dysphagia patient. Mary reminds me that caregivers must pay attention to the need for extra calories and nutrition in the pureed diet.
This Chocolate Peanut Butter Cream Pie Puree is a quickie shake that is an excellent snack, without a dairy overload. It falls into the Essential Puree category of “deconstructed desserts” – a recipe that is made directly in the blender as a puree.
The is a classic milkshake without the ice cream. If you like ice cream and have no objection to dairy, by all means, add ice cream to this snack.
Two hours before making this shake, cut up bananas and freeze them in a zip bag. At snack time, purée them in a blender with low-sugar, or no-sugar, natural peanut butter and a tablespoon of Nocciolata, the hazelnut chocolate sauce with no trans-fats and protein powder, if you like. The result is a creamy yet healthy frozen treat that tastes of chocolate and nuts, with a banana undertone. Leftover shake freezes nicely for another snack.
Ingredients
- Two frozen bananas, cut in half
- 1 Tbsp good peanut butter, no transfats or sugar (Or 2 tbs. organic peanut butter powder whisked until smooth with 2 tablespoons of water)
- 1 Tbsp Nocciolata, the hazelnut-chocolate sauce (optional, contains no trans-fats)
- ¼ cup almond milk, chilled, or ¼ cup chocolate cashew milk, chilled
- 2 chocolate wafers, ground into powder, in the food processor
- Ice
- Optional: 1 scoop protein powder – whey or plant-based
For the Puree
For all levels of puree, you control the thickness by the amount of peanut butter, wafers and bananas you add.
In the pitcher of a blender:
- Blend the ground wafers with about 2 Tbsps of the chilled almond milk or cashew milk until a paste forms
- Add the peanut butter or peanut butter powder mixed with water
- Add the hazelnut chocolate sauce
- Add the two frozen bananas, ½ at a time
- Add the almond milk as needed to keep this moist and smooth
Adjust the amount of milk, bananas or wafers until the desired thickness is achieved.