¼ cup chopped pistachios (or your favourite nut)
2 tbsp coconut oil
2 tbsp cacao powder
1-2 tbsp maple syrup
1 tsp vanilla extract
Pinch of sea salt
Melt coconut oil over low heat. Stir in cacao powder, maple syrup, vanilla, salt + BALANCE blend. Transfer to a tall glass or shallow dish.
Peel bananas. Dip into melted cacao mixture OR roll in shallow tray, cover both sides.
Sprinkled chopped pistachios on top side, transfer to parchment paper and freeze for 15-20 minutes until the cacao shell hardens. Cut into bite size pieces + ENJOY!