Black sapotes are a close relative of the persimmon. They’re picked hard and are ripe and ready, like persimmons, when they’re very soft. Only use them when they’re super soft! They grow where persimmons do, so you can probably find them fresh in Florida or California, or you can buy them online here when they’re in season.

I would have let you guys see it, except it was gone about two minutes after I pulled it out of the freezer. It. Was. So. Freaking. Good. And the only fat was a little bit of coconut in the crust! So it’s a guilt-free dessert that definitely doesn’t taste guilt-free. What are you waiting for?!

Serves…well, one person, but in reality, however many people you end up sharing with

2 black (chocolate) sapotes

1.5-1.75 pounds of bananas

Young coconut water, as needed

The equivalent of about 1/2 a vanilla bean

.5-.75 pounds of dates

1/2 of a hard coconut (or about 3/4 cup of shredded coconut)

(Note: Find the dish you want to use. Plan all your amounts accordingly.)

Blend the dates and coconut on a low speed until a doughy consistency. Press into a dish and put in the freezer.

Scoop the black sapotes into the blender first, and start to blend on a low-medium setting. Add in the bananas as you blend, making sure not to change the color. Add in coconut water if needed to blend, but you want the mixture to be pretty thick. When you’ve got the right amount and texture, add in the vanilla and blend thoroughly.

When the crust is frozen, pour in the filling and put back in the freezer. It took overnight to completely freeze ours.

Serve frozen and eat quickly! (It melts into goop if you let it sit too long, but that’s alright too - all tastes the same!)