Per serving (211g)
Calories 250, Fat 7g, Saturates 3.9g, Carbohydrate 47g, Sugars 30g, Fibre 5g, Protein 2.8g, Salt 0.01g
Place the chopped bananas in a tub or bag and freeze overnight until solid.
Add all the ingredients, except the chocolate, to a high-powered blender and pulse to break the fruit up. Scrape down the sides and blend in quick blasts, until smooth. Add a splash more water if necessary.
Stir the chocolate through the mixture until evenly distributed. Serve immediately or transfer to a container and freeze until needed.
Socca Pancakes with Spinach and Fennel and a Tahini...
Sweet Potato and Spring Onion Cakes with Dill Dressing...
Socca Pancakes with Spinach and Fennel and a Tahini...
Sweet Potato and Spring Onion Cakes with Dill Dressing...
Apricot and Frangipane Puff Pastry Tart These Apricot Frangipane...
Apricot and Pistachio Couscous This Apricot and Pistachio Couscous...
Leave a Reply