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Peanut Butter Banana Cups

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Ingredients 190g | 1   cup   dairy-free chocolate chips 4 tablespoons | 1/4   cup   natural peanut butter   , ( you can sub this for almond butter if you prefer) 1   medium   ripe banana 1   tablespoon   sugar   (I used coconut sugar) 1/4   teaspoon   salt   (optional but really works with the flavour) Instructions Have a  peanut butter cup mold   ready (see recipe notes). Start by melting the chocolate very gently. You can do this in a microwave or in a small bowl placed over a pan of simmering water. Drop a dollop of chocolate into each case. Spread out with a spoon and work up the sides with the back of the spoon, making sure it goes into all the nooks and crannies. Put into the freezer just for a few minutes while you make the filling. In a  food processor   or blender   add the banana, peanut butter, sugar and salt. Blend until smooth. Remove the molds from the freezer and fill with the peanut butter mixture, leaving enough room to add a
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Zuppa Toscana Soup

Ingredients 1 pound ground Italian sausage 1 1/2 teaspoons red pepper flakes 1 large white onion, diced 4 strips bacon, diced 2 teaspoons garlic puree 10 cups water 5 cubes chicken bouillon 1 pound russet potatoes, diced 1 cup heavy whipping cream 1/4 bunch kale, chopped Steps 1 Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat; place in a bowl. 2 Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes. 3 Combine water and chicken bouillon cubes in a large pot; bring to a boil. Stir in potatoes; cook and stir until soft, about 15 minutes. Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.
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