5 bananas, preferably Fairtrade, ripe enough, peeled
3 tablespoons almond meal
4 tablespoons agave syrup
a pinch of whole sea salt
a pinch of powdered vanilla
juice of 1/2 a lemon
6 tablespoons raw almond butter
2 handfuls of fresh, ripe raspberries, crashed and blended with 2 teaspoons lemon juice (those should be prepared at the very end, just before serving).
Makes 4 servings.
Purée the bananas in a blender, add the almond meal, agave, salt, lemon and almond butter and continue processing until very smooth. Place into serving glasses or little cups and refrigerate for at least 1 hour. Top with the crashed raspberries before serving.