Mocha frozen dessert sweetened with stevia

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.

Mocha, chocolate fudge frozen dessert with walnuts

Simple and delicious.


For the bananas
2 medium frozen bananas (about 1 1/2 cups)
1 shot fresh espresso, short (I use a fairly traded brand)
Sweetened to taste
1t walnuts for garnish

For the fudge
1/2T cashew butter
2t cocoa powder (I use a fairly traded, Dutch-processed brand)
1T cold water
1t coconut sugar (or other sweetener to taste)

Optional: 1t powdered maca root. Dates, stevia, maple syrup, agave nectar, coconut sugar, etc., will all work as sweeteners for the bananas. I use coconut sugar for the fudge, but other sweeteners will work as well.


Make and then flash chill the espresso in the freezer while you make the rest of the fudge. Mix the ingredients for the fudge until smooth and thick. Puree the bananas and espresso. Sweeten to taste. Add the fudge and stir lightly to ripple. Spoon out, garnish with walnuts and serve.

Mocha frozen dessert with salted Earl Grey tea caramel


For the bananas
2 medium frozen bananas (about 1 1/2 cups)
3T soft, dried dates pitted and chopped
A shot espresso (short)
1/2t vanilla extract
1t walnuts, chopped

Optional: 1t maca powder. Use pistachios, peanuts or shelled sunflower seeds in place of the walnuts if you like.

For the caramel
1 Earl Grey tea bag
3T boiling water
3T soft, dried dates, pitted and chopped
A pinch sea salt


For the caramel, steep the tea and the dates for 5 minutes. Squeeze the bag and discard. Puree smooth. Add the sea salt and stir to combine.

For the bananas, make the espresso and steep the dates in it for a few minutes. Puree smooth. Add to the bananas and add the vanilla extract. Add the maca if you’ll be using it. Puree smooth.

Mix 1t banana mixture with the caramel to combine. Spoon out. Add 1-2T caramel and stir to marble if you like. Garnish with remaining caramel and walnuts, and serve.