Banana Mousse Ice-Cream Bars

Recipe TABITHA LEE

GLUTEN/GRAIN FREE, PROCESSED SUGAR FREE, NUTRIENT DENSE

Ingredients:

1 large overripe banana, at room temp

1 tbsp raw honey

2 tbsp almond or peanut butter

1 tsp vanilla

¼-½ tsp sea salt

½ cup full fat coconut cream (Ayam is a wonderful brand)

½ cup melted cacao butter

½ cup melted coconut oil

Method:

Line a 10cm x 16cm container with baking paper ensuring it is up on the sides to make easy to pull out once set. Place the over-ripe banana, honey, nut butter, vanilla, salt and coconut cream into your Vitamix/Thermomix blender and blend until very smooth and creamy. You can use another blender here but has to be high powered to get a fluffy, smooth consistency.

Slowly melt cacao butter over low heat in a small saucepan while stirring. Measure out half a cup. If you have melted slightly too much you can reset for another time to use. Add the half cup melted cacao butter back into the saucepan along with the half cup melted coconut oil.

Add the butter and oil to the blender and blend further more until smooth and combined well.

Pour into your lined container. Place into the fridge overnight or for 24 hours for flavours to mature.

Pull out the slice and cut into your bars. I find I like to cut into 6 bars but if you want bigger slices or smaller slices do what feels right for you.

Once cut into the bars, I like to press chopped nuts on the top and melt my homemade raw chocolate and drizzle over the top. You can use any chocolate here you like. Loving Earth or Pana are lovely brands of organic chocolate.

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