Superfood Sundaes

The talented Nina and Jessie from @feedingfitfoodies created this recipe for us using All Good Bananas. We are huge fans of their creations, and look forward to sharing more of their amazing work with you.

Serves 2:

To make the banana ice cream, place frozen All Good Bananas, cinnamon and coconut yogurt into a food processor and process until a thick creamy ice cream texture is achieved, this may take a little bit of scraping and patience. Gently fold in the cacao nibs, spoon the nice cream into a container, and place promptly back into the freezer for around 15 minutes before serving (preparing the ice cream too far ahead of time could cause it to be icy and too hard). 


To make the date caramel, mash the soaked dates and nut butter with a fork until smooth and caramel-like. 


To make the cacao shell, combine all ingredients in a pot over a gentle heat until all smooth and melted, be careful not to overheat the cacao butter, it burns quick! Remove from heat once liquid and combined. 


Remove the banana ice cream from the freezer and spoon into serving bowls, layering as you go with the date caramel so it is well interspersed with dollops of caramel. Once finished layering, place the bowls back into the freezer in order to remain frozen. 


Have your preferred toppings and the cacao shell mixture at the ready, and remove the two ice cream bowls from the freezer. Quickly pour the cacao shell over the ice cream, spreading out if needed, and sprinkle with toppings. This must be done quickly as the shell starts to harden as soon as it is poured in the ice cream. Return to the freezer for approximately 10 minutes to fully harden before serving. 


Make sure you follow @feedingfitfoodies on Instagram for more recipes like this one.
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