This healthy dairy-free chocolate ice-cream uses sweet dates to create a no-cook caramel sauce.
5 ripe bananas
1 tbsp cocoa powder
1/2 cup unsweetened almond milk
Cacao nibs, to serve
7 fresh medjool dates, pitted, roughly chopped
1/4 tsp sea salt
1/2 tsp vanilla extract
1 tbsp maple syrup
1/3 cup unsweetened almond milk
Line a baking tray with baking paper. Peel and cut bananas into 4cm pieces. Place, in a single layer, on prepared tray. Freeze for 4 hours or overnight.
Meanwhile, make ‘Caramel’ Sauce: Place dates, salt, vanilla, syrup and milk in a small food processor. Process until smooth.
Place frozen banana, cocoa and milk in a food processor. Process, scraping down sides occasionally, until smooth and creamy.
Working quickly, spoon into serving dishes. Drizzle with sauce. Sprinkle with cacao nibs. Serve immediately.