I’ve mentioned my obsession with the vegan frozen banana dessert we discovered in Philly here before, and the NYT just happened to publish this recipe fairly recently.
I’d been pestering my PIC to make it, and today was the day 
We even made another quick run to the supermarket just to get melting chocolate for a proper sauce, since I was put off by the commercially available fudge and chocolate (flavored) sauce concoctions that all seemed to list several sugar sources as their first & therefore main ingredients.
Therefore, I present to you: vegan frozen banana dessert with homemade chocolate sauce, salted peanuts, and chopped pecans.
The sauce, made with Ghirardelli dark chocolate melting wafers very quickly turned rockhard, which was a bit awkward, and certainly not like the fudgy sauce I’d had in mind. I also thought the texture of the frozen banana might be improved by the addition of a little bit of coconut milk.
A work in progress. “Work.” 
