Vanilla Greek yogurt
Canned lentils, rinsed and drained
Cocoa powder
Cinnamon
Maple syrup
Vanilla extract
Small bananas, cut in half lengthwise
Brown sugar
Almond butter
Fresh or maraschino cherries
The day before, pour the Greek yogurt into an ice cube tray and freeze for 8 hours (or overnight).
The next morning, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
In a bowl, mix together the lentils, cocoa powder, cinnamon, maple syrup, and vanilla. Transfer unto the baking sheet. Put in the oven and cook for 30 minutes or until the lentils are crispy.
Meanwhile, sprinkle brown sugar on the bananas. In a non-stick pan, cook the bananas over medium heat to caramelize them.
Using a food processor, grind the yogurt ice cubes 2 minutes or until the texture is smooth.
Garnish the bananas with 2 generous spoonfuls of vanilla Greek yogurt ice cream, chocolate roasted lentils, a drizzle of almond butter, and cherries. Enjoy!
