Choccie Nanner Split

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.

Serves 2.

Adapted from Banana Ice Cream with Chocolate or Carob Syrup by Elaina Love in The Complete Book Of Raw Food.