4 very ripe bananas, peeled and frozen
For Chocolate Syrup:
2 heaping T organic cacao powder
1/4 C <flaxseed oil>
3/4 C purified water
1 t vanilla extract
1 t maple extract (optional)
1/4 t cinnamon
1/4 t sea salt or <Himalayan salt>
1/4 lb pitted dates, packed (use fresh dates like medjool, honey or barhi)
For the Topping:
chopped <nuts> of your choice
Blend or process the frozen bananas until smooth and creamy like soft-serve ice cream.
Blend all of the syrup ingredients together until smooth. Pour over Banana Ice Cream and top with chopped nuts. Store the sauce in a glass jar in the refrigerator for up to four weeks.
Adapted from Banana Ice Cream with Chocolate or Carob Syrup by Elaina Love in The Complete Book Of Raw Food.