Chef notes
This is a smooth, comforting combination of bananas and avocados.
Technique tip: Pipe the banana mixture into bowls using a piping bag fitted with a star tip for the classic Dole Whip look. Use a vegetable peeler or paring knife to finely shave the chocolate bar over each glass to avoid melting chocolate with warm hands.
Ingredients
- 1 tablespoon turbinado cane sugar
- 1/2 teaspoon ground cayenne pepper
- 4 ripe bananas, peeled, cut crosswise into thirds and frozen
- 2 avocados, peeled, pitted, quartered and frozen
- 2 cups unsweetened cashew milk, chilled
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 tablespoon plus 1 teaspoon powdered sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons shaved vegan dark chocolate
Preparation
1.Stir cane sugar and 1/4 teaspoon cayenne on a small plate. Dampen rims of four 8-ounce glasses with water; dip rims of glasses into sugar mixture to coat.
2.Purée bananas, avocados, milk, cocoa powder, powdered sugar, cinnamon, vanilla extract and remaining 1/4 teaspoon cayenne in a blender on high until smooth. Makes about 5 cups.
3.Divide banana mixture into prepared glasses; sprinkle with chocolate shavings.