- 2 bananas, peeled and sliced – reserve some slices for the moulds
- 250g natural yoghurt
- ½ cup coconut milk
- ¼ tsp vanilla bean paste or extract
- 1 tbs maple syrup or honey, optional
- ½ tbs Bioglan Maca Powder
- Pinch ground cinnamon
- 1 punnet fresh raspberries
In a blender or food processor, combine banana, yoghurt, coconut milk, vanilla bean, maple syrup, maca powder and cinnamon and blend until smooth.
Using icy-pole moulds, fill each mould ¼ full with mixture and place fresh slices of banana and raspberry in each, before filling with the remaining mixture.
Place in the freezer until set.