Image and Recipe by Taline Gabriel.
Taking inspiration from our Strawberry & Pistachio bar, Taline Gabriel came up with this delicious creation, give it a try and remember to tag us in your snaps.
Serves 2, prep 5 mins.
2 frozen bananas, chopped
1 tbsp cashew butter
3 squares Pana Chocolate Strawberry + Pistachio
1 tbsp cacao powder
½ cup (120ml) coconut milk
½ cup (60g) raspberries
1 tbsp coconut milk
1-2 tsp maple syrup
2 tbsp buckinis or activated buckwheat
2 tbsp pistachios, chopped
3-4 freeze dried strawberries, shaved thinly
Pana Chocolate Strawberry + Pistachio chocolate squares
Combine raspberries, coconut milk and maple syrup in a small saucepan over medium heat. Stir for 1-2 minute. Raspberries should be soft and syrup-like.
Place frozen bananas, cashew butter, chocolate pieces, cacao powder, and coconut milk in a high-speed blender and whizz till smooth. You will need to use your blender stick to assist in getting the ingredients blending. The result should be super thick and creamy.
Pour chocolate mixture into two small bowls, spoon raspberry syrup over the top, and complete with activated buckwheat, pistachios, strawberries and extra chocolate.