- 6 Bananas
- 30 g Cacao Powder
- 1/2 tsp Cinnamon
- 80 g Dark Chocolate chopped
- 3 tbsp Agave Syrup
- Sea Salt a pinch
- Chop the bananas before you add them to your high speed blender. Blend the banana chunks until smooth and creamy.
- Add cinnamon, cacao powder and agave syrup. Fold in the dark chocolate and put it in 20cm baking loaf lined with baking paper. Sprinkle some sea salt on top.
- Freeze for about 4 hours. Defrost briefly before serving.