1. Place banana slices into a sealable freezer bag (a splash lemon will prevent browning) and let freeze all day or overnight.
2. When ready to continue, place dates in a bowl of water to soften. Place bananas into food processor and blend. They will become the texture and consistency of ice cream.
3. Place into a sealable container and toss in the freezer to keep cool. Remove dates from water and place in processor with carob and enough water (coconut water works well too) to blend.
4. Keep blending and adding liquid until the consistency is syrupy. Remove banana “ice cream” and scoop into serving dishes. Top with pineapple and berries, and drizzle with carob date syrup and enjoy!
Serves: 2-4, Preparation time: 30 (excluding freezing)