Creamy peanut butter hazelnut chocolate swirled nice cream

Creamy peanut butter hazelnut chocolate swirled nice cream with double chocolate baked granola, cocoyo, pecans and cacao nibs. Dairy and refined sugar free! Dan and I just moved into our new home so I thought we should celebrate with a super yummy breakfast… it did NOT disappoint! Ohhh man this is the stuff dreams are made of!

Base
2 frozen bananas
1/2 cup vanilla hemp mylk
1 tsp vanilla bean paste
2 tbsp raw cacao powder
1 tbsp peanut butter
1 tsp chocolate hazelnut butter
*Blend in a blender until smooth and creamy

Layer with double chocolate chunk granola, vanilla coconut yogurt, cacao nibs and pecans

Sweet & Creamy Almond Macadamia Nut Mylk

Ingredients:
1 cup almond
½ cup macadamia
1 cup pitted dates
1 tsp. vanilla extract
6 cups of water
sprinkle with nutmeg and cinnamon {optional}Directions:
-Add first 5 ingredients into a blender and blend until the nuts have turned into a fine pulp.
-Slowly pour the blended mixture though a fine mesh {sieve} that has been placed over a large bowl. Use a spoon to scrape through the sieve – helping the mylk drain.
-If serving right away, pour the clean nut mylk into a martini shaker filled with ice. Shake, pour and serve.
-Sprinkle with nutmeg and cinnamon
*Keep refrigerated and drink within 5 days. Keep the leftover nut pulp for healthy “Protein Bites” in lieu of cashews.