Step One – Prepare the bananas

• 2-3 very ripe bananas, peeled and cut into 1cm rings
• Poke a small toothpick into the centre of each ring
• Line a plate with baking paper and place the banana rings on it
• Freeze the rings (at least 24 hours)

Step Two – Prepare the Carob Sauce

Ingredients

• 2/3  cup carob powder or cocoa powder
• 1/3 cup honey
• 1/2 cup soft butter
• Vanilla or a few drops strawberry essence
• 1 cup cream

Method

• Place all the ingredients into the top half of a double boiler.
• Cook gently, stirring occasionally until sauce is smooth and creamy.
• Allow to cool (the sauce still needs to be runny enough for dipping).
• Remove the banana rings from the freezer.
• Hold onto the toothpick and gently dip each banana ring into the carob sauce and then into shredded coconut.
• Place each ring back onto the plate lined with baking paper and refreeze for an hour or so.
• Enjoy!

Notes

• Whole strawberries are delicious when dipped into this sauce.
• Left-over carob sauce can be stored in a covered container and gently warmed to be used as a topping over frozen banana icecream.