3-4 bananas, peeled, sliced and frozen overnight.
¼ cup virgin coconut oil, melted
2 tablespoons chocolate protein powder (can substitute unsweetened cocoa powder)
Toppings, if desired (ie. cacao nibs, goji berries, unsweetened coconut flakes, or almonds)
1. Place frozen banana slices in the blender, and blend until smooth and creamy (consistency of soft-serve ice cream).
2. In small cup, stir melted coconut oil and protein powder until smooth.
3. Pour chocolate-coconut topping over the ice cream, and let sit for a moment. The topping will become like a chocolate-shell. Savor the decadent taste!
Recipe written by Katie Hayes and originally featured in the July 2014 issue of Validity.