4 very ripe bananas, frozen
1 Bartlett peaer, soft, peeled and cored
2 Bartlett pears, firm
1/2 tsp. cinnamon
1 vanilla bean’s seeds
Approx. 6 oz. dark chocolate, roughly chopped
2 Tbsp. sugar or sweetener
2 tsp. cocoa powder
1. Add the bananas, one ripe Bartlett pear, cinnamon and vanilla bean seeds to a high-speed blender and blend until smooth. Store airtight in freezer until needed.
2. Melt chocolate in a double broiler. Cut the two firmer pears into wedges. Dip pears half way into melted chocolate. Arrange on baking sheet lined with parchment paper. Sprinkle with salt crystals and refrigerate until chocolate hardens.
3. Blend the sweetener, cocoa powder and pinch of cayenne pepper into a bowl and whisk until well incorporated.
4. Scoop into bowl, top as desired and enjoy!
Recipe adapted from Peggy Kotsopoulos via Marlene’s Market
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This recipe was most recently featured in
Boston Organics Newsletter No. 33 of 2012.