Mocha Banana Bowl

Steps

1. Break 240 g ripe banana2 ripe bananas2 ripe bananas360 g ripe banana3 ripe bananas3 ripe bananas into chunks.
2. Blend with 120 ml strong cold brew or cooled espresso120 ml strong cold brew or cooled espresso½ cup cold brew coffee or cooled espresso180 ml strong cold brew or cooled espresso180 ml strong cold brew or cooled espresso¾ cup cold brew coffee or cooled espresso, 80 g plain Greek yogurt or skyr75 ml plain Greek yogurt or skyr⅓ cup plain nonfat Greek yogurt120 g plain Greek yogurt or skyr120 ml plain Greek yogurt or skyr½ cup plain nonfat Greek yogurt, 2 tbsp cocoa powder2 tbsp cocoa powder2 tbsp unsweetened cocoa powder3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder, ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until smooth, with no cocoa lumps.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
5. If it looks crumbly or powdery, add 30 ml strong cold brew or cooled espresso2 tbsp strong cold brew or cooled espresso2 tbsp cold brew coffee or cooled espresso45 ml strong cold brew or cooled espresso3 tbsp strong cold brew or cooled espresso3 tbsp cold brew coffee or cooled espresso and run Re-spin.

To serve: Top with banana slices, cacao nibs and a little unsweetened granola.