Prep Time:
15 mins
Servings:
4
Chef notes
This is a smooth, comforting combination of bananas and avocados.
Technique tip: Pipe the banana mixture into bowls using a piping bag fitted with a star tip for the classic Dole Whip look. Use a vegetable peeler or paring knife to finely shave the chocolate bar over each glass to avoid melting chocolate with warm hands.
Ingredients
- 1 tablespoon turbinado cane sugar
- 1/2 teaspoon ground cayenne pepper
- 4 ripe bananas, peeled, cut crosswise into thirds and frozen
- 2 avocados, peeled, pitted, quartered and frozen
- 2 cups unsweetened cashew milk, chilled
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 tablespoon plus 1 teaspoon powdered sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons shaved vegan dark chocolate
Preparation
1.Stir cane sugar and 1/4 teaspoon cayenne on a small plate. Dampen rims of four 8-ounce glasses with water; dip rims of glasses into sugar mixture to coat.
2.Purée bananas, avocados, milk, cocoa powder, powdered sugar, cinnamon, vanilla extract and remaining 1/4 teaspoon cayenne in a blender on high until smooth. Makes about 5 cups.
3.Divide banana mixture into prepared glasses; sprinkle with chocolate shavings.
Create your free profile or log in to save this article
Create your free profile or log in to save this article
Create your free profile or log in to save this article
