A super-fast, whole foods dessert with a pinch of spice and a whole lotta chocolate! Mexican Chocolate Almond Nice Cream Bowls are a crave-worthy way to stay on track but still feel (and tastes) indulgent! vegan + gluten free
Freeze the almond butter (in ice cube tray) and bananas at least 1 hour prior to processing. If using a blender, there's no need to freeze the almond butter as it will not blend well.
In a food processor or blender, combine the almond butter, bananas, cacao, cinnamon, pepper, salt and vanilla. Process for 2-3 minutes stopping to scrape the bowl down several times. Continue processing until a soft-serve texture is formed. With the processor running, drizzle in the melted chocolate - it will freeze on contact to make tiny chocolate flecks. (The food processor may need short breaks in between to prevent over heating).
Pour into 2 small serving bowls. Top with optional toppings and enjoy right away.