1/2 very ripe banana 2 tbsp cocoa powder 4 tbsp coconut butter 1/16 tsp salt 5 drops pure peppermint extract, or more if desired Cacao nibs, fresh mint leaves (optional)
Blend all ingredients (except the optional cacao nibs) together in your blender or food processor. Stir in your cacao nibs, if using.
Spread into a container, or onto wax paper.
Refrigerate overnight, or freeze for a few hours. (If you wish to use this recipe as frosting, there’s no need to refrigerate.) The cake will keep in the freezer for weeks. Just be sure to thaw at least 20 minutes prior to eating. Taste before eating, in case you wish to add sweetener.
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