2-3very ripe bananasPeeled 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
2/3cupcarob powder or cocoa powder
1/3cuphoney
1/2cupsoft butter
Vanilla or a few drops strawberry essence
1cupcream
Instructions
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.