MINT CHOCOLATE CHIP SUNDAE

SERVES 2 PORTIONS

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

1⁄4 tsp spirulina, optional (for colour)

1 tbsp maple syrup or another sweetener

Handful of fresh mint leaves Small drop of peppermint extract

1⁄3 cup (80 ml) raw cacao nibs or grated raw/dark chocolate

NUTRITIONAL VALUES

Calories: 1103kcal
Fat: 91.6g (81.7g S.Fat)
Carbs: 64.3g
Protein: 10.5g
Sugar: 40.4g
Sodium: 142mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, spirulina, maple syrup, fresh mint, and peppermint extract until smooth, scraping down the sides of the blender as needed.

If desired, taste and add more sweetener or mint. Stir in about two-thirds of the raw cacao nibs with a spoon. Scoop into bowls, top with the remaining raw cacao nibs, and serve!