Salted Tahini Banana Ice Cream + Chocolate Magic Shell

Servings: 2
Prep Time: 0 minutes (requires pre-frozen bananas)
Cooking Time: 10 minutes
Equipment needed: food processor, small saucepan

3 ripe bananas (peeled, chopped into small coins and frozen solid)
2 Tbs tahini (unsalted, without additives)
¼ tsp pink Himalayan sea salt

For chocolate magic shell:

2 Tbs raw cacao powder or unsweetened cocoa (non-alkaline if possible)
2 Tbs virgin coconut oil

Place chopped and frozen bananas, tahini and salt into a food processor and blend until creamy. This should take 1-2 minutes. If needed, you can add non-dairy milk 1 Tbs at a time to get the food processor moving. You should end up with creamy ice cream consistency similar to soft serve. Divide into bowls, and place in the freezer while you make the sauce.
In a small saucepan, melt coconut oil and cacao powder over low heat, stirring constantly until a thick liquid consistency is formed. If too liquid, add more cocoa powder.
Immediately pour over ice cream and enjoy.

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