- 2 frozen bananas
- ½ avocado
- 1 Tbs coconut nectar or maple syrup
- 5 medjool dates
- 2 Tbs cacao powder
- ¼ cup nut milk
- 1 Tbs cacao nibs
- Blend all ingredients on high speed until smooth and creamy.
- Spread the mixture in a shallow freeze-proof container and freeze for 2 hours.
- Scoop into tall glasses or bowls and sprinkle with roasted almonds and cacao nibs. Optional: serve with fresh berries.
Note: if freezing overnight, leave the container out for 20-30 minutes to soften before scooping out.
Recipe and photography by Jade WalkerPrint Your Shopping List