Ingredients
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2 frozen Banana
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For the Crust
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½ cup Cookie Dough
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2 tbsp crushed dry Macadamia Nuts
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2 tbsp crushed dry Almonds
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2 tbsp Almond Butter
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2 tbsp Agave Nectar
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½ tsp Vanilla Bean
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2 tbsp dry shredded Coconut
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Water
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Pinch of Salt
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Sweet Coconut White Cream
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3 tbsp of Coconut Cream
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Cocoa Dip
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½ cup Cocoa Powder
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3 tbsp Coconut Oil
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3 tbsp Agave Nectar
Directions
Steps
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1
Done
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For CrustPut all the ingredients into a food processor. |
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2
Done
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Pulse a few times adding water if needed. |
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3
Done
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Put the mixture on a dehydrator sheet and make 2 banana shapes on the crust. |
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4
Done
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Use a real banana and press it slightly on the crust. |
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5
Done
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Carefully remove the banana and dehydrate for 8-10 hours, flipping sides in between. |
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6
Done
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Cocoa DipPut the ingredients into a blender and blend. Add water if needed. |
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7
Done
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Peel the frozen bananas and put them on the cookie crust. |
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8
Done
|
Coat with cocoa dip. Apply some coconut cream on top. Keep refrigerated. |
