• Cut the bananas into slices approximately 1cm in width. Spoon about a teaspoon of nut butter onto 1/2 of the banana slices. Place all of the banana slices onto a parchment paper lined baking sheet and place in the freezer for a minimum of 1 hour

Vanilla Sauce

• Fill a pot with an inch of water and allow to simmer on medium-low heat. Place the macadamia nuts in a food processor and blend until they turn into a crumbled mixture, add in the water, honey, coconut oil and vanilla extract and continue to blend until a creamy puree has formed. 

Chocolate Sauce

• Fill a pot with an inch of water and allow to simmer on medium-low heat. Place the chocolate and coconut oil in a bowl on top of the pot of simmering water. Stir the chocolate until it has melted and mixed with the coconut oil. Remove from the heat and allow to cool

To Assemble

• Dip each banana slice in the chocolate or vanilla and using a spoon ensure all sides are coated. Place back onto the baking sheet and sprinkle with chopped nuts, shredded coconut or any other topping of choice
• Place the baking tray back into the freezer and leave for a minimum of 1 hour or until the coatings have fully hardened. Once frozen store in an airtight container or zip loc bag for up to 2 months