A little sweet, a little sour, a little spicy.
For the blueberries
2 cups frozen blueberries
1 medium frozen banana (about 3/4 cups)
1T maple syrup (or to taste)
1/4t vanilla extract
Option: 1t powdered maca
For the sesame ginger sauce
2t sesame seed butter
1t lime juice
1T warm water
1/4t fresh grated ginger (or to taste)
1T maple syrup
A pinch coarse sea salt
In a small bowl, whisk the ingredients for the sesame ginger sauce until smooth and thick. Let stand 15 minutes.
Puree the blueberries, banana, vanilla, and maple syrup until smooth. Add the maca if you’ll be using it. Season to taste.
Spoon out the blueberries into an appropriate dish, spoon the sesame ginger sauce on top and enjoy.