Ingredients
Scale
- 2 overripe bananas
- 4 tbsp quality cocoa powder
- 3 tbsp hazelnut oil
- 2 tbsp skim milk powder
- 3 tbps hot water
- 5 tbsp agave syrup
- 1 tbsp thick greek yoghurt
Instructions
- Preheat the oven to 150 degrees C.
- Pierce a small hole the skins of the bananas with a knife and wrap them in foil.
- Bake slowly till they caramelize in their own juices for approx 1 hour. Once cooled, scoop out the flesh from the skins into a mixing bowl and mash the bananas with a fork.
- In a small, heavy based saucepan on low heat, combine the hazelnut oil, half the agave syrup and slowly sift in the cocoa powder till combined into a thick paste.
- Add the hot water and skim milk powder and whisk. Transfer the chocolate paste and banana to a food processor (or you can use a hand blender in one bowl) and process all the ingredients together on high speed.
- Add the remaining agave syrup and the yoghurt. Pour into clean and dry glass jam jar or conserve pot, seal and refrigerate.
- Keep refrigerated and well sealed after serving. Enjoy!
- Prep Time: 20 mins
- Cook Time: 1 hour