This is honestly one of the best combos I’ve ever come across and soooo simply to make, go get some, you know you want to!
I’ve given the recipe instructions 2 ways, so you can choose whichever way suits you/the meal you’re having e.g 1 banopsicle is great as a healthy, not overly filling dessert or you can have it as breakfast/lunch nicecream (uses half the recipe) and serve with whatever you have on hand e.g fruit, granola etc.
I often find that for some dishes almond butter is too rich so I prefer cashew & with this recipe it pairs amazing well with the sweet banana & chocolatey cacao to give one of the creamiest, most delicious “icecreams” I’ve ever tasted (that includes dairy ones).
Recipe- makes 4 banopsicles or 2 servings of nicecream
*2 level Tbspn cashew butter
*1 generous tspn cacao powder
Directions for banopsicles
Place the ingredients into a food processor and process until smooth. Then pour into your icelolly moulds and freeze for around 2-2 & ½ hrs until set. You may need to leave the lolly mould at room temp for around 5-10mins in order to get them out.
Directions for nicecream
Chop the bananas into coins and place into a bag in a single, flat layer (you may need to use 2 bags) & place this into the freezer for around 2-2 & ½ hrs. Once frozen place into a food processor with the cashew butter and cacao and process until smooth and creamy (approx 1-2min). If your processor isn’t too strong add a drizzle of milk (20ml) to help it along. Then pour into a bowl or glass and serve with your desired toppings.