3 ripe bananas
2 cups raw almond butter
1/2 lb raw tempered cacao paste
1/2 lb raw cacao butter
1 tb cinnamon
1 tb lucama powder (optional)
1/2 ts sea salt
Alcohol-free vanilla stevia to taste


Chop up the cacao paste and butter and melt it in a double broiler, whisking in the cinnamon, optional lucama powder, sea salt and stevia. Pour just enough chocolate to cover the bottom of a square pan. Slice the bananas and place them spread them across the pan. Spoon the almond butter over the top of the banana slices. Pour the remaining chocolate over the almond butter and bananas. Freeze for at least 6 hours and then cut into blocks. Keep the blocks in the freezer, allowing them to sit at room temperature for 5 – 10 minutes before eating.


Chocolate Banana Almond Butter Blocks