As you have probably noticed, it’s been a little on the hot side. It is August after all, but I took a quick trip down to Austin, Texas, this week to give a talk on diet and inflammation, and it was, at 104F, 30 degrees hotter than in Cleveland where I can usually be found. I’m pretty sure that 104 degrees is a record for me.

This recipe is guaranteed to make your belly happy when it’s hotter outside than you are on the inside. It’s a great dessert, but it’s also a delicious and nourishing breakfast or afternoon snack. Yes, you read that correctly. It is INFINITELY more nourishing than a bowl of sweet ultraprocessed cereal.

Just one caveat: The day before you intend to make this recipe, you must remember to freeze an ice cube tray full of oat milk. And if you would like to add a frozen banana to the recipe, peel an overripe banana and place it in the freezer along with the oat milk cubes.

Fill a high speed blender with the following:
3 Tbsp. peanut butter
1 Tbsp. cocoa powder
2-3 dates, with the pits removed (I like Medjool dates – they are incredibly sweet, soft, and syrupy)
1/2 cup liquid oat milk
a dash of cinnamon
a pinch of salt
1 overripe banana, frozen (optional ingredient)

Blend the above ingredients just until smooth, add 8 frozen cubes of oat milk, and resume blending until creamy. Serve immediately. Serves 2-3.

Thank you to @foodbyrach for a prior version of this recipe.