Fresh espresso and cocoa make this dessert (or breakfast) rich and flavourful Although quite sweet, stevia can still be an acquired taste and hard to find. Sweeten instead with 2 tablespoons maple syrup or agave nectar if you prefer, or 3 tablespoons coconut sugar, and so on.
3 medium frozen bananas (about 2 cups)
1 shot espresso (short)
2T cacao powder (I use a fair-trade, Dutch-processed brand)
A pinch of sea salt
Stevia to taste
Optional: 1t maca powder
Make the espresso, mix it with the stevia and flash chill in the freezer for a minute. It should be fairly sweet (so that it sweetens the banana and cocoa sufficiently). A scant teaspoon of powdered or several drops of liquid stevia should be sufficient. When the espresso has cooled, puree everything together until smooth. Sweeten to taste and serve.