Antonia Magor Nutrition

Nut Butter Sundae

Antonia MagorComment

I think it's from my Mum that I have penchant for popcorn who would make big buttery vats on a regular basis. This is a quintessential "healthy interpretation" of an American pudding and while I try not to make replications, this is too good to miss. Incredibly easy to make you could also freeze the chocolate-y nutty ice cream once you've blended the mix so you can enjoy it anytime. Give it a little time to soften once you've taken it out of the freezer before enjoying out of the tub.

Free from gluten, dairy and Vegan.

Prep Time 5minutes, Total Time 2hours

Serves 2


  • 3 bananas
  • 3 tablespoons nut butter, I like peanut or almond butter
  • 2 tablespoons raw cacao powder
  • 1/4 cup coconut milk
  • pinch of sea salt

Toppings - coconut cream, sliced banana, cacao nibs, pomegranate seeds, salted popcorn


  • Peel the bananas and slice into chunks, place in the freezer for 2 hours or until you want to use them.
  • Place the frozen banana chunks, coconut milk, nut butter and pinch of salt in a food processor or blender. Blitz until smooth. Don't worry if the frozen banana takes a few minutes to thaw and break down. 
  • Once smooth complete your sundae with toppings and layer as desired.