Ingredients
Scale
- 2 large frozen bananas (peeled and sliced before freezing)
- 2 tablespoons unsweetened cocoa powder or raw cacao
- 1 tablespoon almond butter or peanut butter
- 1/4 cup unsweetened almond milk (add more only if needed)
- 1 scoop chocolate protein powder (optional for extra thickness)
- 1 teaspoon maple syrup or 1 pitted medjool date (optional for extra sweetness)
- Toppings: Fresh raspberries, sliced strawberries, hemp seeds, granola, and cacao nibs
Instructions
- Preparation: Ensure your bananas are completely frozen. For the best texture, peel and slice your bananas into coins before freezing them in a single layer. This allows the blender to process them quickly without needing too much liquid, which preserves that thick, ice-cream-like consistency.
- Blending: Place the frozen banana slices, cocoa powder, nut butter, and half of the almond milk into a high-speed blender. Start blending on low speed. Use a tamper tool to push the frozen fruit down toward the blades. Slowly increase the speed. If the mixture is too dry, add the remaining almond milk one tablespoon at a time. Stop as soon as the mixture is smooth and creamy.
- Plating: Spoon the thick chocolate mixture into a chilled bowl immediately. Use the back of a spoon to create a smooth surface or a decorative swirl. Arrange your favorite toppings in neat rows or a beautiful mosaic pattern. Serve instantly while the base is still firm and cold.
- Cook Time: 5 minutes