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!

DREAMY CHOCOLATE SUNDAE

SERVES 2 PORTIONS

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

2 frozen bananas

2 to 3 tbsp raw cacao powder or unsweetened cocoa powder

1 tbsp almond butter or other nut or seed butter

1 to 2 tbsp maple syrup or another sweetener

1⁄2 tsp vanilla extract

Coconut Whipped Cream, for serving Chocolate Sauce, for serving

Fresh cherries, for serving

NUTRITIONAL VALUES

Calories: 281kcal
Fat: 18.9g (6.7g S.Fat)
Carbs: 22.8g
Protein: 6.2g
Sugar: 10.7g
Sodium: 166mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, cacao powder, almond butter, maple syrup, and vanilla until smooth, scraping down the sides as needed. If desired, add more sweetener or cacao powder. Scoop into serving bowls, top with Coconut Whipped Cream, Chocolate Sauce, and cherries, and serve.