This treat is really nourishing and quite decadent. The cacao nibs and pomegranate seeds add a lovely contrasting crunch to its super-creamy texture. The raw cacao powder and nibs are quite bitter, which is how I love my chocolate.
- 4 ripe bananas , sliced into thin rounds
- 2 tablespoons raw cacao powder
- 125ml unsweetened almond milk
- 2 tablespoons maple syrup
- Seeds from 1 pomegranate
- 2 tablespoons raw cacao nibs
First put your banana slices in a large ziplock bag in the freezer. Lay the bag flat so the banana slices don't freeze in one big clump; I usually leave mine in the freezer overnight but they will only take a few hours.
When the slices are thoroughly frozen, put them into a food processor or high speed blender with the cacao powder, almond milk and syrup and blitz for 1-2 minutes, scraping down the sides as necessary. The bananas will thaw a little, melting beautifully into the other components to make that delicious velvety-smooth ice cream texture.
Once you have the right consistency, scrape the ice cream into several dessert bowls, sprinkle with pomegranate seeds and raw cacao nibs and serve straight away.