3 tablespoons cacao powder (or cocoa powder)
Place bananas in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add cacao powder and pulse until completely combined.
Transfer to a resealable container and place in freezer for 3-4 hours.
Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2013 The Slow Roasted Italian – All rights reserved.