simple, delicious and perfect for those hot summer days!
ingredients
- 400g frozen bananas around 3-4 ripe bananas
- 130g thick plant-based yoghurt
- 4 tbsp cocoa powder
- 2 tbsp Sweet Freedom fruit syrup
- 2 tbsp tahini
- pinch of salt
make
- Add everything to a high-speed blender and blend until smooth (add extra yogurt if needed to achieve a smooth consistency).
- Transfer into a cake tin and freeze for 2-4 hours.
- Scoop, serve and enjoy with a generous drizzle of Sweet Freedom CHOC SHOT!
Thank you for the lovely recipe @charlottesplantkitchen
