If you have tried the hot pink chocolate made with pure cacao in my previous post, you would agree that the cacao is delicious. I absolutely fell in love with it and just want to add it to everything!
The perfect fruit to pair with a chocolatey dessert is, of course, banana. Instead of an icy cold nice cream, I decided to make this dessert enjoyable at room temperature. After all, it is still winter here in California.
Wherever you may be located, I hope this pink dessert cup will bring sweetness to you and your loved ones. It has been so much fun creating my series of Valentine’s pink treat ideas. I can’t wait to share the series finale with you on Valentine’s Day!
Here’s the recipe: 3 frozen bananas, 2 tablespoons of Navitas Organics cacao butter, 1 teaspoon of Suncore Foods pitaya powder, 2 tablespoons of Silk vanilla soy milk, and some fresh fruit pieces for decorations
- Blend together half of the frozen bananas, 1 tablespoon of cacao butter, and 1 tablespoon of soy milk
- Pour blended content into a bowl or glass
- Blend together the remaining frozen bananas, 1 tablespoon of cacao butter, and 1 tablespoon of soy milk
- Add the first blended content into mixture in step 3
- Add 1 teaspoon of pitaya powder
- Blend the mixture together
- Cut fresh fruit pieces
- Pour blended mixture into 2 small glasses and decorate with fresh fruit
Enjoy!
Note: Stir the mixture with a spoon or fork as you blend in each step to ensure the cacao butter is nicely blended.
